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92% would make again

Taiwan Pork Belly Buns

Tasty Team
June 11, 2019
Taiwan Pork Belly Buns

Ingredients

for 10 servings

Buns

  • 1 cup warm water (240 mL)
  • 2 tablespoons sugar
  • 1 ½ teaspoons instant dry yeast
  • 3 cups plain flour (375 g)
  • 1 ½ teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil

Pork

  • 1 lb pork belly (500 g)
  • ¼ cup spring onion (30 g), Chopped in half
  • ½ cup ginger (30 g), sliced
  • 4 tablespoons cooking wine
  • 1 tablespoon vegetable oil
  • ¼ cup garlic (15 g)
  • 3 tablespoons sugar
  • 2 tablespoons five spice
  • 4 tablespoons soy sauce
  • 4 tablespoons dark soy sauce
  • 2 cups water (500 mL)
  • ½ cup pickled cabage (50 g)
  • ½ cup coriander (30 g), finely chopped
  • ¼ cup crushed peanut (50 g), finely chopped

Nutrition Info

  • Calories 520
  • Fat 33g
  • Carbs 44g
  • Fiber 5g
  • Sugar 5g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
  2. Add the active yeast, then stir and set aside for 10-15 minutes.
  3. In a large bowl, mix together the flour and baking powder.
  4. Add the yeast mixture to the bowl and stir until nearly combined.
  5. Add the oil, then stir until fully incorporated.
  6. Turn the dough out onto a floured work surface and knead for 10-15 minutes.
  7. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
  8. Remove the dough from the bowl and knock it back by kneading for 1 minute.
  9. Cut into 10 equal pieces.
  10. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
  11. Onto a floured work surface, flatten each ball with the palm of your hand.
  12. Roll out to 2 millimetres.
  13. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
  14. Set steamer over a high heat, then steam buns for 8-10 minutes.
  15. The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
  16. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
  17. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
  18. Return the pot to a high heat and add oil.
  19. Fry the pork until it browned.
  20. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
  21. Add the water, stir, and cover.
  22. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
  23. Bao
  24. Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
  25. Enjoy!

Ingredients

for 10 servings

Buns

  • 1 cup warm water (240 mL)
  • 2 tablespoons sugar
  • 1 ½ teaspoons instant dry yeast
  • 3 cups plain flour (375 g)
  • 1 ½ teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame oil

Pork

  • 1 lb pork belly (500 g)
  • ¼ cup spring onion (30 g), Chopped in half
  • ½ cup ginger (30 g), sliced
  • 4 tablespoons cooking wine
  • 1 tablespoon vegetable oil
  • ¼ cup garlic (15 g)
  • 3 tablespoons sugar
  • 2 tablespoons five spice
  • 4 tablespoons soy sauce
  • 4 tablespoons dark soy sauce
  • 2 cups water (500 mL)
  • ½ cup pickled cabage (50 g)
  • ½ cup coriander (30 g), finely chopped
  • ¼ cup crushed peanut (50 g), finely chopped

Nutrition Info

  • Calories 520
  • Fat 33g
  • Carbs 44g
  • Fiber 5g
  • Sugar 5g
  • Protein 11g

Estimated values based on one serving size.

Preparation

  1. The Buns: In a measuring jug, place the sugar and warm water. Stir until the sugar is dissolved.
  2. Add the active yeast, then stir and set aside for 10-15 minutes.
  3. In a large bowl, mix together the flour and baking powder.
  4. Add the yeast mixture to the bowl and stir until nearly combined.
  5. Add the oil, then stir until fully incorporated.
  6. Turn the dough out onto a floured work surface and knead for 10-15 minutes.
  7. Once the dough is smooth, return it to the bowl, cover with plastic wrap, and leave for 1 hour until the dough has doubled in size.
  8. Remove the dough from the bowl and knock it back by kneading for 1 minute.
  9. Cut into 10 equal pieces.
  10. Roll each piece into a ball, place onto a lined baking sheet, cover with plastic wrap and rest for 10 minutes.
  11. Onto a floured work surface, flatten each ball with the palm of your hand.
  12. Roll out to 2 millimetres.
  13. Lightly brush one side with sesame oil, then fold in half and place back onto the baking sheet. Cover and rest for 20 minutes.
  14. Set steamer over a high heat, then steam buns for 8-10 minutes.
  15. The Pork: Slice the pork belly into 1 inch-thick (2 ½ cm) pieces.
  16. Fill a large pot with water. Put in the pork, spring onion, ginger, and cooking wine. Bring the water to boil.
  17. Drain the pork and discard the remaining water and vegetables. Clean and dry the pot.
  18. Return the pot to a high heat and add oil.
  19. Fry the pork until it browned.
  20. Add garlic, spring onion, ginger, sugar, five spice, cooking wine, and dark and light soy sauce. Stir until all the ingredients are well combined.
  21. Add the water, stir, and cover.
  22. Reduce to a low heat and simmer for about 45 minutes to an hour. Check and stir every 10 minutes or so and add water if the pot is getting dry.
  23. Bao
  24. Fill one bun with one slice of pork, top with coriander, pickled cabbage, and roasted crushed peanuts.
  25. Enjoy!
Taiwan Pork Belly Buns

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