Crispy Miso-Glazed Pork Belly Bao Buns with Pickled Daikon and Sriracha Mayo
There's something almost magical about biting into a pillowy soft bao bun stuffed with shatteringly crispy pork belly, glazed in a sweet-savory miso sauce that caramelizes into sticky perfection. These bao buns are the kind of dish that makes people put their phones down and pay attention.
What makes this version special is the two-stage cooking method — the pork belly is first braised low and slow until meltingly tender, then blasted under the broiler with a white miso and brown sugar glaze until the edges turn crispy and deeply golden. The quick-pickled daikon adds a bright, peppery crunch that cuts through the richness, while the sriracha mayo brings just enough heat to keep you reaching for more.
Serve these as a stunning appetizer at your next dinner party, or pile a plate high for a memorable weeknight dinner. They pair beautifully with a cold lager or a crisp Riesling.
Ingredients
- ● 2 lbs skin-on pork belly
- ● 3 tbsp white miso paste
- ● 2 tbsp brown sugar
- ● 3 tbsp soy sauce
- ● 3 tbsp rice vinegar
- ● 2 tbsp mirin
- ● 1 inch piece fresh ginger
- ● 3 garlic cloves
- ● 12 store-bought bao buns
- ● 1 cup daikon radish
- ● 1 tbsp granulated sugar
- ● 1/4 cup mayonnaise
- ● 1 tbsp sriracha
- ● 1/2 cup fresh cilantro
- ● 1 tbsp sesame seeds
Instructions
- 1Preheat your oven to 300°F (150°C). Place the pork belly skin-side up in a deep baking dish. Combine 1 tbsp soy sauce, 1 tbsp rice vinegar, ginger, garlic, and 1 cup of water, then pour around the pork belly. Cover tightly with aluminum foil.
- 2Braise the pork belly in the oven for 2 hours, until the meat is fork-tender and yields easily when pressed. Remove from the oven and let it rest for 15 minutes.
- 3While the pork braises, make the quick-pickled daikon. Toss the julienned daikon with 2 tbsp rice vinegar, 1 tbsp granulated sugar, and a pinch of salt. Refrigerate for at least 1 hour, tossing occasionally.
- 4Make the sriracha mayo by whisking together the mayonnaise and sriracha in a small bowl. Taste and adjust the heat level to your preference. Set aside in the fridge.
- 5Prepare the miso glaze by whisking together the white miso paste, brown sugar, remaining 2 tbsp soy sauce, and mirin in a small bowl until smooth.
- 6Switch your oven to broil on high. Slice the braised pork belly into 12 thick strips, about 1/2-inch wide. Arrange them on a foil-lined baking sheet and brush generously with the miso glaze on all sides.
- 7Broil the glazed pork belly strips for 3-4 minutes per side, watching closely, until the glaze caramelizes and the edges turn deeply golden and crispy. Brush with a second coat of glaze halfway through.
- 8While the pork broils, steam the bao buns according to package directions, usually 8-10 minutes in a bamboo or metal steamer over boiling water.
- 9Assemble the bao buns: open each steamed bun and spread a thin layer of sriracha mayo on one side. Add a strip of crispy miso pork belly, top with a small handful of pickled daikon and fresh cilantro leaves, and finish with a sprinkle of sesame seeds. Serve immediately.
Nutrition Facts
| Calories | 520 |
|---|---|
| Protein | 22g |
| Carbohydrates | 34g |
| Fat | 32g |
