Quick Recipe Version (TL;DR)
Quick Ingredients
- Bao dough: all-purpose flour 360 g, instant yeast 7 g, granulated sugar 30 g, baking powder 6 g, fine salt 3 g, warm water 180 ml (110°F/43°C), warm whole milk 60 ml (110°F/43°C), neutral oil 30 ml
- Hoisin-braised pork belly: pork belly 900 g, neutral oil 15 ml, hoisin sauce 120 ml, soy sauce 60 ml, Shaoxing wine (or dry sherry) 60 ml, brown sugar 25 g, rice vinegar 15 ml, garlic 4 cloves, fresh ginger 20 g, star anise 2, water or unsalted chicken stock 480 ml
- Crispy tofu: extra-firm tofu 400 g, soy sauce 15 ml, toasted sesame oil 10 ml, cornstarch 24 g, neutral oil 15 ml
- Chili mayo: mayonnaise 120 g, sriracha 30 g, fresh lime juice 15 ml, honey 10 g, fine salt 1 g
- Sesame-cucumber slaw: cucumber 350 g, carrot 100 g, scallions 2, rice vinegar 30 ml, soy sauce 15 ml, granulated sugar 10 g, toasted sesame oil 10 ml, sesame seeds 12 g, fine salt 2 g
- To serve: cilantro leaves 20 g, mint leaves 10 g (optional), thinly sliced jalapeño 1, extra hoisin sauce (optional)
Do This
- 1) Mix and knead bao dough; cover and rise until doubled (60 to 90 minutes).
- 2) Sear pork belly, then braise at 300°F (150°C) for 2 hours; reduce sauce until glossy.
- 3) Bake cornstarch-coated tofu at 425°F (220°C) for 25 to 30 minutes, flipping halfway.
- 4) Stir together chili mayo; toss sesame-cucumber slaw and chill 10 minutes.
- 5) Divide dough into 12, shape bao, rest 20 minutes; steam 12 minutes (keep covered off-heat 2 minutes).
- 6) Set up your station: warm buns + pork belly + tofu + slaw + herbs + chili mayo; let everyone build.
Why You’ll Love This Recipe
- It’s interactive: a DIY bao bar makes weeknights fun and parties effortless.
- Big contrast in every bite: fluffy buns, sticky-sweet pork, crisp tofu, and bright crunchy slaw.
- Make-ahead friendly: braise the pork and prep the sauces earlier, then steam buns right before serving.
- Home-cook approachable: simple techniques, clear timing, and options for mixed diets.
Grocery List
- Produce: garlic, fresh ginger, cucumber, carrot, scallions, cilantro, mint (optional), jalapeño, lime
- Dairy: whole milk
- Meat & Proteins: pork belly, extra-firm tofu
- Pantry: all-purpose flour, instant yeast, granulated sugar, brown sugar, baking powder, fine salt, neutral oil, soy sauce, hoisin sauce, rice vinegar, Shaoxing wine (or dry sherry), cornstarch, toasted sesame oil, sesame seeds, mayonnaise, sriracha, honey, star anise (optional but recommended)
Full Ingredients
Fluffy Steamed Bao Buns (12)
- All-purpose flour: 360 g (about 3 cups, spooned and leveled)
- Instant yeast: 7 g (2 1/4 teaspoons)
- Granulated sugar: 30 g (2 1/2 tablespoons)
- Baking powder: 6 g (1 1/2 teaspoons)
- Fine salt: 3 g (1/2 teaspoon)
- Warm water: 180 ml (3/4 cup) at 110°F (43°C)
- Warm whole milk: 60 ml (1/4 cup) at 110°F (43°C)
- Neutral oil (canola, avocado, grapeseed): 30 ml (2 tablespoons), plus more for brushing
Hoisin-Braised Pork Belly
- Pork belly (skin removed preferred): 900 g (about 2 lb)
- Neutral oil: 15 ml (1 tablespoon)
- Hoisin sauce: 120 ml (1/2 cup)
- Soy sauce: 60 ml (1/4 cup)
- Shaoxing wine (or dry sherry): 60 ml (1/4 cup)
- Brown sugar: 25 g (2 tablespoons, packed)
- Rice vinegar: 15 ml (1 tablespoon)
- Garlic: 4 cloves, smashed
- Fresh ginger: 20 g (about a 2-inch piece), sliced
- Star anise: 2 pods (optional)
- Water or unsalted chicken stock: 480 ml (2 cups)
Crispy Oven-Baked Tofu
- Extra-firm tofu: 400 g (14 oz), drained and pressed
- Soy sauce: 15 ml (1 tablespoon)
- Toasted sesame oil: 10 ml (2 teaspoons)
- Cornstarch: 24 g (3 tablespoons)
- Neutral oil: 15 ml (1 tablespoon)
Chili Mayo
- Mayonnaise: 120 g (1/2 cup)
- Sriracha: 30 g (2 tablespoons)
- Fresh lime juice: 15 ml (1 tablespoon)
- Honey: 10 g (1 1/2 teaspoons)
- Fine salt: 1 g (about 1/4 teaspoon)
Sesame-Cucumber Slaw
- Cucumber: 350 g (about 1 large), thinly sliced or julienned
- Carrot: 100 g (about 1 medium), julienned or shredded
- Scallions: 2, thinly sliced
- Rice vinegar: 30 ml (2 tablespoons)
- Soy sauce: 15 ml (1 tablespoon)
- Granulated sugar: 10 g (2 teaspoons)
- Toasted sesame oil: 10 ml (2 teaspoons)
- Sesame seeds: 12 g (1 tablespoon)
- Fine salt: 2 g (about 1/2 teaspoon)
Optional Station Add-Ons (Highly Recommended)
- Cilantro leaves: 20 g (about 1 loose cup)
- Mint leaves: 10 g (optional)
- Jalapeño: 1, thinly sliced
- Extra hoisin sauce: 60 ml (1/4 cup) for drizzling
Step-by-Step Instructions
Step 1: Start the bao dough
In a large mixing bowl, whisk together the 360 g flour, 7 g instant yeast, 30 g sugar, 6 g baking powder, and 3 g salt. Add the 180 ml warm water, 60 ml warm milk, and 30 ml neutral oil. Stir with a spoon or spatula until a shaggy dough forms.
Knead by hand on a clean counter for 8 to 10 minutes (or in a stand mixer with a dough hook on medium-low for 6 minutes) until smooth and elastic. If the dough feels sticky, dust in additional flour 1 tablespoon (8 g) at a time; it should be soft but not wet.
Lightly oil the bowl, place the dough inside, cover tightly, and let rise in a warm spot until doubled, 60 to 90 minutes.
Step 2: Braise the hoisin pork belly
Heat the oven to 300°F (150°C). Cut pork belly into 2.5 cm (1-inch) cubes or thick slices.
Heat 15 ml neutral oil in a Dutch oven (or heavy oven-safe pot) over medium-high heat. Sear pork belly in a single layer (work in batches) until browned on 2 sides, about 6 to 8 minutes total per batch. Transfer browned pork to a plate.
Lower heat to medium. Add 120 ml hoisin, 60 ml soy sauce, 60 ml Shaoxing wine, 25 g brown sugar, 15 ml rice vinegar, 4 smashed garlic cloves, 20 g sliced ginger, and 2 star anise pods (if using). Stir, scraping up any browned bits. Add 480 ml water or stock, return pork to the pot, bring to a simmer, then cover and move to the oven.
Braise until fork-tender, 2 hours. The pork should be soft and silky, not chewy.
Step 3: Reduce the pork sauce until glossy
Carefully remove the pot from the oven. Use a slotted spoon to transfer pork belly to a bowl. Discard the star anise pods.
Simmer the braising liquid uncovered over medium heat until it reduces to a shiny, spoon-coating sauce, 10 to 15 minutes. Return pork to the pot and toss to coat. Keep warm over low heat, covered, or rewarm right before serving.
Step 4: Make the crispy tofu (oven method)
Increase oven temperature to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
Press tofu for 10 minutes (wrap in a clean towel and set a heavy pan on top), then cut into 2 cm (3/4-inch) cubes. In a bowl, toss tofu gently with 15 ml soy sauce and 10 ml toasted sesame oil. Sprinkle over 24 g cornstarch and toss again until each piece looks lightly dusted.
Drizzle the parchment-lined pan with 15 ml neutral oil, spread tofu in a single layer, and bake for 25 to 30 minutes, flipping at 15 minutes. It should be crisp at the edges and chewy-tender inside.
Step 5: Stir together chili mayo and toss the slaw
In a small bowl, whisk 120 g mayonnaise, 30 g sriracha, 15 ml lime juice, 10 g honey, and 1 g salt. Taste and adjust heat by adding sriracha 1 teaspoon (5 g) at a time.
For the slaw, combine 350 g cucumber, 100 g carrot, and 2 sliced scallions in a mixing bowl. In a small bowl, whisk 30 ml rice vinegar, 15 ml soy sauce, 10 g sugar, 10 ml sesame oil, and 2 g salt. Toss with the vegetables and finish with 12 g sesame seeds. Refrigerate for 10 minutes to crisp and lightly pickle.
Step 6: Shape the bao buns
When the dough has doubled, punch it down to release air. Turn it out onto a lightly floured surface and roll into a log. Divide into 12 equal pieces (about 55 g each).
Roll each piece into a smooth ball. With a rolling pin, roll each ball into an oval about 10 to 12 cm (4 to 5 inches) long. Brush lightly with oil, then fold in half like a taco.
Place each bun on a small square of parchment paper (about 7.5 cm / 3 inches), cover loosely, and rest for 20 minutes while you set up the steamer.
Step 7: Steam the buns until fluffy
Bring a pot or wok with 2.5 to 5 cm (1 to 2 inches) of water to a steady simmer (not a roaring boil). Arrange buns in a steamer basket with at least 2.5 cm (1 inch) between them (steam in batches if needed).
Cover and steam for 12 minutes, keeping the water at a gentle simmer the whole time. Turn off the heat and let buns sit, covered, for 2 minutes (this helps prevent wrinkling). Transfer to a plate and keep covered with a clean towel to stay warm.
Step 8: Build your bao station and serve
Set out warm bao buns, hoisin-braised pork belly (with extra sauce for spooning), crispy tofu, sesame-cucumber slaw, and chili mayo. Add toppings like cilantro, mint, and jalapeño.
To assemble, open a warm bun and add a small spoonful of slaw first (for crunch), then pork belly or tofu, and finish with chili mayo and herbs. Serve immediately while the buns are hot and steamy.
Pro Tips
- Keep buns fluffy: after steaming, rest covered for 2 minutes off heat, then keep them under a towel so they don’t dry out.
- Make pork belly even better: braise it a day ahead, chill overnight, skim off any solid fat, then rewarm and reduce the sauce to a lacquer.
- Extra-crispy tofu: don’t overcrowd the pan and flip at the 15-minute mark so both sides brown.
- Slaw texture matters: if your cucumber is very watery, toss it with a pinch of salt and let it drain 5 minutes, then proceed.
- Steamer workaround: no bamboo steamer? Use a metal steaming insert or a rack set inside a wide pot with a tight-fitting lid.
Variations
- Chicken option: substitute 900 g boneless skinless chicken thighs for pork belly and braise for 60 to 75 minutes at 300°F (150°C) until tender.
- Vegetarian-only station: double the tofu and add sautéed mushrooms (cook 450 g sliced mushrooms in 15 ml oil with a pinch of salt until browned, 8 to 10 minutes, then glaze with 30 ml hoisin).
- Spicier and brighter: add 10 ml rice vinegar and 5 g grated ginger to the chili mayo, and finish buns with extra lime zest.
Storage & Make-Ahead
Pork belly: Refrigerate in its sauce up to 4 days. Rewarm covered on the stovetop over low heat until hot, adding 15 to 30 ml water if the sauce gets too thick. You can also freeze up to 2 months (thaw overnight in the fridge).
Tofu: Best the day it’s made. Store leftovers refrigerated up to 3 days; re-crisp on a sheet pan at 425°F (220°C) for 8 to 10 minutes.
Slaw: Keeps refrigerated up to 2 days (it will soften as it sits).
Bao buns: Best fresh. Store cooled buns airtight up to 2 days in the fridge or freeze up to 2 months. Re-steam from refrigerated for 3 to 4 minutes or from frozen for 6 to 8 minutes until hot and fluffy.
Nutrition (per serving)
Approximate, per serving (assumes 4 servings total; about 3 buns per person with a mix of pork and tofu): Calories: 820 kcal; Protein: 28 g; Carbohydrates: 86 g; Fat: 41 g; Fiber: 4 g; Sodium: 1550 mg.
