Pork Belly Bao

Pork Belly Bao

Makes: 100 servings

By Chef Sean Wilson, Riviera Caterers 


I – 3kg raw pork belly

100 Bao buns (Can be homemade or store bought from your local Chinese grocery store)

14 – english cucumbers, 1/8 inch x 2 inch julienne no seeds

10 bunches scallions – 2inch bias cut green part only

200 g’s black and white sesame seeds

Braising Liquid

1 liter soy sauce

1 liter pineapple juice

1kg- brown sugar

15g- red pepper flakes

30g- sesame oil

500 ml- rice wine vinegar

8 – peppercorns

300ml- honey

400g hoisin sauce

200g peeled ginger


Combine braising liquids in a rondeau and bring to a boil. In another rondeau, sear pork belly on both sides, add braising liquid and bring to a simmer . Cover with parchment and place in a 350 degree oven low fan and braise until tender, approximately 3-4 hours. Let cool in the braising liquid.

Once cool, slice into 100 portions, reserve for serving. Reduce half of braising liquid to sauce like consistency. Reserve for serving.

For serving, steam desired number of buns, heat equal number of portions of pork belly in braising liquid until hot, place in Bao bun and top with a drizzle of reduction and vegetables. Garnish with sesame seeds.