1.5 pounds of sliced pork belly

2 shallots, minced

1 piece of ginger, peeled and grated

1 tbsp of sesame oil


My Char Siu Sauce Recipe:

3 tbsps agave

3 tbsps hoisin sauce

1 tsp chinese five spice powder

1 tsp white pepper

1 tbsp sesame oil

3 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp shaoshing rice cooking wine

1 tbsp cane sugar



500 g of all-purpose flour

1 packet of instant yeast

80 ml of water

80 ml of milk



In a large mixing bowl,  whisk all the ingredients of the char siu sauce together;

Add the pork belly and ensure the pork is soaking in the sauce;

Cover with plastic wrap and place in fridge to marinate overnight;

The next day, prepare the dough by whisking the yeast with the water and milk;

Let it sit for 5 minutes and then add all of the dough but 2 tbsps (you want to reserve this for when you are kneading and then rolling out the dough);

Remove from the bowl and knead the dough with your hands until well combined (about 15 minutes);

Form dough into a ball and cover with plastic wrap. Set aside in a cool dark place for 30-45 minutes);

In the meantime, preheat your oven to 375 F and place slice of the pork belly on aluminum foil on an oven pan (do not through out left over char siu sauce). I would recommend an oven pan with edges so nothing drips into your oven;

Cook the pork belly for 25-30 minutes, turning half way in, until golden and caramelized;

In another bowl, combine the chopped shallots and garlic with 1 tbsp of the char siu sauce and let it sit while you are waiting for your pork to finish;

When pork is finished, remove from the oven and place the pieces back in the bowl of the char siu sauce;

One by one, remove and chop the pork belly and add to the shallot and ginger mix. Stir all together and set aside;

When dough is ready, flatten the dough into a rectangle with your hands and then roll it up together. Press the dough and elongate it so you could cut 12 even slices of dough;

One at a time: form each slice into a ball and then use a rolling pin to roll out the dough;

In the center of the dough, place about 1 tablespoon of the pork mixture;

Take two parallel edges of the dough and bring them together. Begin to form pleats with the remaining dough until everything meets at the center. Push together gently and then place the bao bun on parchment paper in a bamboo steamer;

Repeat for each piece of dough;

Take a pot that fits directly under bamboo steamer and fill 1/4 way with water. Bring the water to a boil;

When water is boiling place the bamboo steamer over the water and steam for 15 minutes;

Remove from steamer and let it sit for 5 minutes with top still on; and

Remove top and enjoy while hot!