Braised Pork Bao
A traditional Chinese dish featuring tender pork belly in a rich, savory sauce served in soft, fluffy bao. This braised pork bao recipe is a comforting and satisfying meal.
Ingredients
- ●1 pound pork belly, slicedCut into 1-inch pieces
- ●1/4 cup warm wineChinese red wine or dry sherry
- ●2 tablespoons chinese five-spice powderOptional
- ●2 tablespoons soy sauceLow-sodium
- ●2 tablespoons brown sugarOptional
- ●2 inches ginger, slicedOptional
- ●2 cloves garlic, mincedOptional
- ●1/4 cup scallions, choppedOptional
- ●4-6 bao soft bao doughHomemade or store-bought
- ●1 tablespoon sesame oilOptional
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a large Dutch oven or heavy pot, combine pork belly, wine, soy sauce, brown sugar, ginger, and scallions.
- 3
Bring to a boil, then cover and transfer to the preheated oven.
- 4
Braise for 2-1/2 hours, or until pork is tender and easily shreds with a fork.
- 5
Meanwhile, prepare the bao dough according to package instructions or your own recipe.
- 6
Once pork is cooked, remove from the oven and let it cool slightly.
- 7
Using two forks, shred the pork into bite-sized pieces.
- 8
To assemble the bao, place a few tablespoons of shredded pork onto a piece of dough, followed by your choice of toppings (such as scallions, ginger, or pickled vegetables).
- 9
Fold the dough over the filling to form a half-moon shape, and press the edges together to seal.
- 10
Brush the tops with sesame oil and serve immediately.