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Sticky Pork Bao

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Sticky Pork Bao Recipe

What could be better than sticky, sweet and savoury, succulent pork belly encased in a fluffy bao bun with fresh herbs and veggies and a creamy, spicy sauce? My mouth is watering just thinking about it! Whether you’re looking for a delicious snack or a satisfying meal, my Sticky Pork Bao is a must-try recipe. Although this does take a while in the oven, there’s very little prep work required, and the results are so worth it! To save time, you can cook the pork in advance; see the recipe notes for reheating instructions. And if you like this recipe, I’m sure you’ll like my Crispy Chicken Bao Bun recipe too!

Can you make Sticky Pork Bao ahead of time?

Yes, follow steps 1–6 and refrigerate the pork for up to 48 hours in an airtight container. Reheat in the microwave; add 1–2 tablespoons of water to loosen if needed. Not suitable to freeze.

Are Sticky Pork Bao buns suitable for leftovers?

You can refrigerate Sticky Pork Bao for up to 48 hours in an airtight container. Reheat in the microwave; add 1–2 tablespoons of water to loosen if needed.

Sticky Pork Bao Recipe

Sticky Pork Bao

Author: Nicole
5 from 4 votes
“Omg my family is obsessed with this delish recipe it has been a weekly staple in our house from the very first time I saw it on instagram 🤤🤤🤤”
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In this Sticky Pork Bao recipe, succulent pork is cooked in a sticky sauce until fork-tender, then stuffed into bao buns with fresh veggies, crushed peanuts, herbs, chilli and mayonnaise. Although the meal does take a while to make, it is mostly hands-off, with just a few minutes of prep before the oven does the rest of the work. The recipe makes 8 buns, which serves 2 people generously as a main.
Prep 5 minutes
Cook 2 hours
Total 2 hours 5 minutes
Servings: 8

Ingredients

Pork
  • 1 tbsp olive oil
  • 500 g (1 lb) boneless pork belly, cut into approximately 2 cm (¾ inch) slices (or pork rashers/slices) (see note 1)
  • 2 garlic cloves, roughly sliced
  • 1 thumb-sized piece of ginger, roughly sliced into matchsticks
  • 125 ml (½ cup) Shaoxing wine (can be substituted with dry white wine or with water)
  • 55 g (¼ cup) brown sugar
  • 60 ml (¼ cup) tamari or all-purpose soy sauce
  • 1 tsp Chinese five spice
  • 2 star anise
  • 125 ml (½ cup) water
To serve
  • 8 Bao buns (see note 2)
  • Peanuts, crushed
  • Spring onion (scallion), finely sliced
  • Carrot, sliced into batons
  • Cucumber, cut into batons
  • Coriander (cilantro) leaves
  • Chilli, finely sliced
  • Equal parts sriracha and whole-egg mayonnaise, mixed

Instructions

  • Preheat the oven to 160°C (325°F) (140°C/275°F fan-forced).
  • Heat the oil in an ovenproof pot over medium–high heat and cook the pork slices for 3–5 minutes, turning regularly until brown all over. Set aside. Do this in batches if needed so that the pork is not overlapping/crowded in the pan.
  • Turn the heat off. To the same pan, add the garlic and ginger. Cook for 30 seconds in the residual heat. Add the Shaoxing wine, stir for 30 seconds, then add the remaining ingredients.
  • Return the pork to the pan. Cover with a lid (or double layers of foil) and cook in the oven for 1 hour and 30 minutes.
  • The pork should be tender enough to break apart with a fork. If not, continue cooking, covered, in 15-minute intervals until it is.
  • The sauce should be sticky and glaze the pork. If not, simply return the pork and sauce to the stovetop, uncovered, and cook for 2–3 minutes over high heat or until the sauce has reduced to a honey-like consistency.
  • Serve the pork in the bao buns with all or some of the suggested toppings.

Nutrition information

Nutrition Facts
Sticky Pork Bao
Amount per Serving
Calories
518
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
13
g
81
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
19
g
Cholesterol
 
45
mg
15
%
Sodium
 
660
mg
29
%
Potassium
 
211
mg
6
%
Carbohydrates
 
29
g
10
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
11
g
22
%
Vitamin A
 
9
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
94
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – You can use up to 800 g (1¾ lb) pork.
Note 2 – The recipe makes 8 buns, which serves 2 people generously as a main. The nutritional stats are per bun.

MAKE AHEAD

Follow steps 1–6 and refrigerate the pork for up to 48 hours in an airtight container. Reheat in the microwave; add 1–2 tablespoons of water to loosen if needed. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 48 hours in an airtight container. Reheat in the microwave; add 1–2 tablespoons of water to loosen if needed.

Tried this recipe?

Let us know how it was!
Course entrée, Main Course, pork, pork buns
Cuisine Chinese

  1. 5 stars
    Absolutely delicious! I added a little squirt of honey at the end to add some sweetness and added stickiness.

  2. 5 stars
    So delicious!! This was a massive hit in our house!!!

  3. Hands down mine and hubbys favourite date night at home dinner!

  4. 5 stars
    Omg my family is obsessed with this delish recipe it has been a weekly staple in our house from the very first time I seen it on instagram 🤤🤤🤤Thankyou so much 🥰🥰🥰

    • Ahhh this is so beautiful to hear! I am so glad you love it as much as we do – Thank you SO much for taking the time to comment on and rate the recipe! 😍 x

  5. This recipe is on repeat on our menu plan. I even make it using tofu!
    I marinate a full block of tofu sliced into 1cm thick pieces in the sauce (I don’t cook it just mix it all together but omit the water) until 30 minutes before the pork is ready. Then pop the tofu in to bake uncovered, turning halfway through. Perfect everytime!!!

    • Oh my gosh you have inspired me! That sounds INCREDIBLE! Thank you so much for sharing! x

  6. 5 stars
    Not sure whether I like this one or the chicken bao buns better! Both are delicious and so easy to make!

    • So wonderful to hear! Thank you so much for taking the time to write. The pork is the winner for me, although hubby and the kids prefer the chicken! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.