Steamed pork buns are huge favorites on menus across the country, and it’s no wonder. With their pillow-y softness, rich fillings, and salty-sweet-sometimes spicy sauces, they represent everything we find craveable.
Chinese-style steamed buns, known commonly as bao, are our most familiar representation of the dish, though you can find versions across Korean, Japanese, and southeast Asian cuisines. Sometimes the fillings, which can be sweet or savory, are fully encased in the bun. But we like this version, where the dough is folded around the filling like a sandwich.
When it comes to fillings, there are no limits. Sticky braised pork is a crowd-pleaser, and variations on the theme can be found on menus around the world. But having reached the peak of their popularity, chefs are pushing the limits, filling their bao buns with anything from fried chicken to braised beef tongue to bold, mouth-numbing curries. In this classic version, we aim to keep it simple as you get to know the techniques.
The best part of this recipe is eating it! But as a dinner host, you will most appreciate the make-ahead quality of each component. With only a few side dishes – like simple vegetables or a cold noodle salad – this dinner will come together in a flash. Because the pork is so rich, a little bit goes a long way.
Pork belly may not be a part of your typical dinner rotation, but don’t be intimidated. Pork belly is the cut we use to make bacon, and is characterized by layers of meat and unctuous fat. When cooked properly, the meat is soft and tender, almost literally melting in your mouth.
You may choose to purchase the belly with or without skin. Even after a long braise, the skin will retain some chew, so if that sounds unpleasant, skin-off might be for you.
Braised items are the ultimate make-ahead item, since they just get better over time. The key to preparing this pork belly the day ahead is in the braising liquid. You’ll submerge the finished pork in some, to help keep it moist in the refrigerator. You’ll reduce the rest to make a glossy sauce.
You can prepare your own steamed buns, but there are also excellent store-bought varieties available at your local Asian market. You’ll probably have to stop there anyway for some other ingredients, so take a peek in the freezer section.
You’ll need to steam the buns just before serving, but they only take a few minutes. They can be a bit sticky, so cut strips of parchment paper to wrap around the outside of the buns to keep them from sticking together in your serving dish. Then sit back and watch them disappear.
