Ingredients per serving


Cooking the pork belly

Assembling the bao buns

  • Frozen bao buns 30.0 piece
  • Carrots, julienned 3.0 cup
  • Cucumber, julienned 1.0 cup
  • Cilantro, chopped 0.25 cup
  • Hoisin sauce, optional 1.0 cup
  • Carrots, julienned 3.0 each

These fluffy bao buns are filled with tender slices of savory pork belly andvegetables for a refreshing crunch. The addition of hoisin sauce and fresh cilantro adds an irresistible blend of sweet and savory flavors that will keep your guests coming back for more. Great for adding a unique and bold flavor option to your menu.



  1. Cooking the pork belly

    180 minutes
    • Combine the Shaoxing wine, light soy sauce, dark soy sauce, brown sugar, vegetable oil, Chinese 5-spice powder, garlic powder and ginger in a medium-sized mixing bowl. Add the pork to the bowl and let it marinate in the fridge for 6 hours or overnight.
    • In a large pot, heat the prepared Knorr® Professional Ultimate Beef Bouillon Base and add the sliced onion, marinated pork, and the marinade. Simmer the mixture until pork is tender, about 2 hours. Add water if needed.
    • Remove the pork from the pot and strain the braising liquid to remove any lumps. Transfer about 3 Tbsp of the liquid to a frying pan over medium-high heat and let it reduce slightly. Add the pork to the pan and cook for 2-3 minutes per side, until the sauce has caramelized slightly onto the pork. Take the pork out of the pan and set it aside.
  2. Assembling the bao buns

    5 minutes
    • Steam bao buns until soft, about 4-5 minutes.
    • Fill the buns with shredded pork and top with carrot, daikon, cucumber, and cilantro. You may serve with hoisin sauce if desired.