These Miso-Mustard Glazed Pork Belly Bao combine tender, melt-in-your-mouth pork belly with a nuanced sweet-and-savory glaze, all nestled in fluffy steamed buns. The pickled cucumber ribbons add a bright, tangy crunch that cuts through the richness, while the shiso chimichurri brings a fresh, herbaceous finish.
Key to success is slow-braising the pork belly until it’s fall-apart tender, then finishing it under high heat to caramelize the glaze. The quick pickles and chimichurri can be made ahead, so assembly is fast and fun.
Perfect for dinner parties, weekend gatherings, or a special weeknight treat, these bao are showstoppers that deliver big flavor with every bite.
Ingredients
FOR THE PORK BELLY
- 1.5 lb pork belly, rind removed
- 3 tbsp white miso paste
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 tbsp neutral oil
FOR THE PICKLED CUCUMBER
- 1 large English cucumber, peeled and sliced into ribbons
- 1/2 cup rice vinegar
- 1/4 cup water
- 2 tbsp granulated sugar
- 1 tsp salt
FOR THE SHISO CHIMICHURRI
- 1 cup shiso leaves, finely chopped
- 1/4 cup cilantro, finely chopped
- 1 garlic clove, minced
- 1 tsp red pepper flakes
- 2 tbsp rice vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
FOR ASSEMBLY
- 8 small steamed bao buns
- Toasted sesame seeds, for garnish
Instructions
- Preheat the oven to 325°F (163°C). Trim the pork belly rind if needed, score the surface, pat dry, and season with salt and pepper.
- In a bowl, whisk together miso paste, Dijon mustard, honey, soy sauce, rice vinegar, grated ginger, and minced garlic until smooth.
- Rub the miso-mustard mixture all over the pork belly, reserving 2 tablespoons of the marinade for glazing later.
- Heat a large ovenproof skillet over medium-high heat and add the neutral oil. Sear the pork belly fat-side down until deeply golden, about 5 minutes. Flip and brown the other side for 3 minutes.
- Pour 1/2 cup of water into the skillet, cover tightly with foil or a lid, and transfer to the oven. Roast until the pork is tender when pierced, about 2 hours.
- While the pork roasts, prepare the quick pickles: whisk together rice vinegar, water, sugar, and salt. Toss the cucumber ribbons in the pickling liquid and let sit at room temperature.
- Make the shiso chimichurri by combining chopped shiso, cilantro, garlic, red pepper flakes, rice vinegar, and olive oil in a bowl. Season with salt and pepper to taste.
- Once the pork is tender, remove from the oven and discard any excess liquid. Brush the reserved glaze over the meat, then switch the oven to broil. Broil until the glaze bubbles and caramelizes, 3–5 minutes.
- Let the pork belly rest for 10 minutes, then slice into 1/2-inch-thick pieces.
- Steam the bao buns until warm and puffed, about 2 minutes.
- To assemble, open each bao bun, layer 2–3 slices of pork belly, top with pickled cucumber ribbons, and finish with a generous drizzle of shiso chimichurri.
- Garnish with toasted sesame seeds and serve immediately while warm.
Notes
Store any leftover pork belly and chimichurri separately in airtight containers for up to 3 days. Rebroil the pork before serving to crisp the glaze.
Make-ahead: You can braise the pork belly and prepare the chimichurri up to two days in advance. Store separately in airtight containers in the fridge.
Pickling note: If you’re short on time, let the cucumber ribbons sit in the brine for at least 15 minutes—longer for softer ribbons.
Substitutions: Swap shiso for parsley and basil if unavailable. Use store-bought bao for ease or homemade for extra flair.
Reheating: Rewarm glazed pork belly on a baking sheet under the broiler to crisp the edges, then steam buns before assembly.
