Cantonese-Style BBQ Pork Bao
A classic Cantonese dish featuring tender pork belly in a sweet and savory BBQ sauce, served in a soft steamed bun.
Ingredients
- ●1 pound pork belly
- ●1/2 cup char siu sauce
- ●1/4 cup hoisin sauce
- ●2 tablespoons rice vinegar
- ●2 tablespoons brown sugar
- ●2 teaspoons five-spice powder
- ●3 cloves garlic
- ●1-inch piece ginger
- ●4-6 buns steamed bao buns
- ●chopped scallions
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a small bowl, whisk together hoisin sauce, rice vinegar, brown sugar, five-spice powder, garlic, and ginger.
- 3
Add the char siu sauce to the bowl and whisk until smooth.
- 4
Place the pork belly in a large zip-top plastic bag or a non-reactive container with a lid. Pour the BBQ sauce into the bag or container, turning to coat the pork evenly.
- 5
Seal the bag or cover the container with plastic wrap. Refrigerate for at least 2 hours or overnight.
- 6
Preheat a grill or grill pan to medium-high heat. Remove the pork from the marinade, letting any excess liquid drip off.
- 7
Grill the pork for 5-7 minutes per side, or until caramelized and cooked through.
- 8
Transfer the pork to a cutting board and let rest for 10 minutes before slicing.
- 9
Split the steamed bao buns in half and toast until lightly browned.
- 10
Assemble the bao by spooning the sliced pork onto the buns, followed by a sprinkle of chopped scallions.
- 11
Serve immediately and enjoy!