Glazed Pork Belly Buns
Are you ready for crispy, succulent, sticky pork belly baos? You can have these tasty bites on the table in under 1 hour, making these perfect for a delicious lunch or to wow your guests.
Prep Time: 15 minutes
Cook Time: 45 minutes
- 1 ½ pounds skin on pork belly, room temperature
- 1 teaspoon Chinese five spice
- Kosher salt, as needed
For the glaze:
- 1 cup fresh orange juice (from 2 large navel oranges)
- ¼ cup sake (or 2 teaspoons of honey)
- ½ cup soy sauce or tamari
- 2 teaspoons Sriracha
- Gochujang Mayonnaise
- ¼ cup mayonnaise
- 1 – 2 teaspoons gochujang (or sriracha)
- ½ teaspoon lime juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the slaw:
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons unseasoned rice vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon honey or agave
- 1 large bok choy (or 2 baby bok choy), halved and thinly sliced
- 1 medium carrot, scrubbed and grated
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 2 tablespoons roughly chopped fresh cilantro leaves
- kosher salt, to taste
- 4 bao buns, steamed; or brioche sliders or Hawaiian rolls
- Shredded lettuce
- Fresh mint leaves
- Fresh cilantro leaves
- Arrange an oven rack as high as it will go. Preheat the oven to 400F.
- Make the pork belly: Using a sharp knife or metal skewer poke a bunch of holes all over the pork skin, taking care to not puncture down into the meat. Season generously with kosher salt then slip over. Season the meat with kosher salt and the Chinese five spice then use your hands to rub it all over.
- Flip the pork belly back over and cut into 2 inch by 2 inch squares. Line a tray with aluminum foil then place a rack on top of it. Arrange the pork pieces on the rack so that there is plenty of space between each one. Pat the skin dry with a paper towel.
- Bake for approximately 40 minutes, until the skin is a dark golden brown and the edges have caramelized.
- To make the glaze: In a small sauce pot over medium heat stir the orange juice, sake (or honey), soy sauce and sriracha together. Bring to a simmer then allow to cook, stirring occasionally, for approximately 20 minutes until it is thick enough to coat the back of a spoon. Remove from the heat.
- To make the Gochujang mayonnaise: In a small bowl whisk the mayonnaise and gochujang together until completely combined. Taste and season with lime juice, salt and black pepper.
- To make the slaw: Whisk together the lime juice (and zest, if desired), rice vinegar, sesame oil, honey and a pinch of salt. Taste and adjust as desired. Mix together the bok choy, carrot, bell pepper, scallions and cilantro until evenly combined. Toss with half of the dressing, adding more as needed. Set aside. (This will keep, covered, in the refrigerator for up to 3 days.)
- Switch the oven to broil. Using a spoon or pastry brush coat the pieces of pork belly with the glaze; use all of it! Broil until the glaze is aromatic and bubbling, approximately 2 minutes.
- To serve: Cut the pork belly into squares or strips. Slather the gochujang mayonnaise on the rolls and then divide the pork belly amongst the four rolls or buns; top with lettuce and a generous amount of fresh mint and cilantro.