Pork Belly Bao with Pickles
Store-bought buns come together fast with caramelized pork belly, quick-pickled vegetables, and a smear of hoisin for a weeknight bao.
Using store-bought steamed buns turns this into a fast weeknight version of bao without losing the parts that matter most. The pork belly gets a hard sear so the edges caramelize while the center stays tender, and a fast vinegar pickle adds the crunch and acidity the richness needs. Warm everything just before assembling so the buns stay soft.
Prep
20 min
Cook
40 min
Total
1 hr
Serves
4
Level
Easy
Calories
460 / serving
Ingredients
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