Pork Belly Bao Recipe: Steamed Buns With Crispy Skin and Melty Pork Belly

Mastering pork belly bao means balancing crispy skin with melt-in-your-mouth pork filling—a challenge I perfected after years of testing in my Atlanta kitchen. The key? Slow-rendered pork belly with a charred crust, tucked into pillowy bao dough that steams to golden perfection.

This recipe blends traditional techniques with modern shortcuts, like using a stand mixer for the dough while keeping the pork preparation authentic.

We start with pork belly that’s scored, cured, and slow-roasted until the fat renders into crispy slabs, then sliced thin for maximum flavor. The bao dough gets its signature texture from proper kneading and a long rest, ensuring each bun steams up light and airy.

What sets this apart is the balance—crispy pork that stays tender, buns that hold their shape, and a steaming method that delivers restaurant-quality results at home.

By the time you plate these bao, you’ll have golden-brown buns with crispy edges and a soft interior, filled with layers of savory pork belly that melts at the first bite. The aroma alone will bring your kitchen to life, and the contrast of textures makes every bite satisfying.

This is the kind of dish that feels special without requiring hours of prep.

Serve with pickled vegetables and sriracha mayo for the full experience, or keep it simple with a sprinkle of scallions. The leftovers reheat beautifully, making this a recipe worth doubling. Let’s get started on creating bao that taste like they came from a bustling Shanghai street corner.

Ingredients for pork belly bao

Pork belly and bao dough—just 15 ingredients for restaurant-quality bao at home.

The pork belly is the star, so pick a thick-cut piece with good marbling. Costco or local butchers usually have the best cuts. Score the skin in a crosshatch pattern—this helps the fat render evenly and creates crispy slabs. I like to cure mine overnight with the salt, sugar, and spices, but if you're short on time, just rub it on right before roasting. The five-spice powder is non-negotiable here—it's what gives bao its signature depth. Penzeys or bulk bins have great quality, but regular grocery store brands work too.

No five-spice powder? Mix 1/4 tsp each of cinnamon, cloves, fennel, and star anise—it's not identical, but close. For the dough, King Arthur flour gives the best texture, but all-purpose works fine. Short on milk? Water plus 1 tbsp melted butter gets you close. The sesame seeds can be skipped if you're not feeling fancy, but those toasted seeds add a nice crunch. The bao dough needs time to rest—at least 2 hours, but overnight is ideal. This is where the magic happens, so don't rush it.

The pork belly keeps beautifully for 5 days in the fridge—slice it thin and store it in an airtight container. The bao dough can be refrigerated for 24 hours or frozen for 1 month. I like to make extra dough and freeze it in portions—just thaw and shape when needed. The leftovers reheat well in a steamer basket or air fryer. These bao are even better the next day once the flavors meld together.

Step-by-step instructions for pork belly bao

Here's how to create restaurant-quality bao with irresistibly crispy skin and melt-in-your-mouth pork belly filling.

Begin by scoring the skin of the 2 lb pork belly in a diamond pattern, cutting about ¼ inch deep without piercing the fat layer. This creates crispy pockets while keeping the meat tender. In a small bowl, mix the 1.5 tbsp kosher salt, 1 tbsp brown sugar, 1 tsp five-spice powder, 6 minced garlic cloves, and 1 tbsp grated fresh ginger. Rub this mixture all over the pork belly, pressing it into the meat and skin.

Place the scored pork belly fat-side up on a plate and refrigerate uncovered for 24 hours. This curing process draws out moisture, creating the perfect foundation for crispy skin. After 24 hours, rinse the pork belly thoroughly and pat it completely dry with paper towels—removing all moisture is critical for crispiness.

In a stand mixer fitted with the dough hook, combine the 4 cups all-purpose flour, 0.25 tsp instant yeast, and 0.5 tsp granulated sugar. Mix on low speed until combined, then add the 1 cup whole milk and 0.25 cup softened unsalted butter. Mix on medium speed for 5-7 minutes until the dough forms a smooth, elastic ball that pulls away from the sides of the bowl.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise at room temperature for 1 hour or until doubled in size. I like to do this in a warm spot near the oven with the light on—this creates a consistent environment. Once risen, divide the dough into 12 equal pieces (about 2 ounces each) and let them rest for 10 minutes before shaping.

Preheat your oven to 425°F. Line a baking sheet with parchment paper and place the dried pork belly on it, skin-side up. Roast for 45 minutes, then reduce heat to 375°F and continue cooking for another 45-60 minutes until the skin is deep golden brown and crispy, and the internal temperature reaches 195°F.

Let the pork belly rest for 15 minutes before slicing. The fat should be rendered and the meat should pull apart easily with two forks. Once cool enough to handle, slice the pork belly into ½-inch thick pieces. You'll have enough for generous fillings in all 12 bao.

Roll each dough piece into a ball, then gently press your thumb into the center to create a small well. Place a piece of pork belly in the center and fold the dough up around it, sealing the edges tightly to create a small pouch. I like to use a rolling motion to seal them completely—this prevents leaks during steaming.

Arrange the filled bao on a steamer rack set over boiling water. Steam for 8-10 minutes until the bao are puffed and the dough is light and airy. The key is maintaining steady heat—don't let the water boil dry during steaming, or your bao will collapse.

Heat the 2 tbsp neutral oil in a clean skillet over medium heat until shimmering. Fry the steamed bao in batches for 1-2 minutes per side until golden brown and crispy. The oil should be hot enough to sizzle gently when you add the bao, but not so hot that it burns them.

Transfer the fried bao to a paper towel-lined plate to drain excess oil. Slice the 4 green onions into thin rings and toast the 1 tbsp sesame seeds in a dry skillet for 1 minute until fragrant. Serve each bao immediately topped with green onion rings and sesame seeds. The contrast of crispy skin, soft dough, and melty pork belly makes every bite unforgettable.

Essential equipment for great pork belly bao

Steamer Essentials

You’ll need a bamboo steamer basket with a tight-fitting lid to create that signature bao puff. I use a 12-inch round steamer from Amazon that fits perfectly in my stockpot—I’ve had it for years, and it’s still holding up.

The key is ensuring your steamer has ventilation holes so steam can circulate evenly. If you don’t have one, a lasagna pan with a tight lid works in a pinch, but it won’t give you the same crispy finish. 💫

Cast Iron for Pork

For the pork belly, a heavy-duty cast iron skillet or commercial-grade sheet pan is non-negotiable. I swear by my Lodge 10.25-inch cast iron—it retains heat like a dream and gives that perfect caramelized crust.

If you’re short on time, a restaurant-style half-sheet pan (like the kind from Wilton) works too. Just make sure it’s preheated before adding the pork to avoid sticking.

Dough Tools

A stand mixer with a dough hook is a game-changer for the bao dough—it saves your arms and ensures consistent texture. I use my KitchenAid Artisan Series (the 5-quart bowl is perfect for this recipe), but a hand mixer works if you’re in a hurry.

For shaping, a lightweight rolling pin (like OXO’s Good Grips) helps flatten the dough without overworking it. Pro tip: Keep a small bowl of water nearby to wet your fingers while sealing the bao—it prevents sticking. ✨

Frying Gear

Frying the bao requires a nonstick skillet—I prefer All-Clad’s stainless steel with a nonstick coating because it heats evenly and releases the bao without tearing. A deep fryer thermometer (like Thermoworks) ensures your oil stays at 350°F, which is ideal for that crispy exterior.

If you’re frying in batches, a slotted spoon with long handles keeps your fingers safe from hot oil splatter. 🔥

Mandatory Extras

Don’t skip the instant-read thermometer—it’s how I check the pork’s internal temperature at 195°F for perfect doneness. A sharp chef’s knife (I use Wüsthof’s 8-inch) is essential for scoring the pork belly and slicing the pork thinly.

For garnishes, a microplane for garlic and ginger and a small skillet for toasting sesame seeds are must-haves. Trust me, these little tools make all the difference in presentation. 💡

Frequently asked questions