Pork Belly Bao Buns

Serves 2, takes 90 mins

Sweet, sticky air-fried pork belly marinated in sesame, ginger and garlic is paired with punchy pickled daikon, the crunch of cucumber and spring onions and fragrant coriander in this hands-on, Asian street food classic.  

Stuffed into bao buns, steamed to perfection in the Robert Welch 316 Series steamer, these fluffy white pockets are perfect for relaxed weekend dining and an easy, make-ahead midweek dish for two.  

This recipe was created in collaboration with Robert Welch Designs.

For the daikon: 

1. Stir the boiling water, sugar and salt together until completely dissolved. Stir in the vinegar to finish the brine.
2. Pack the julienned daikon into a jar or bowl, then pour the hot brine over the top so it is fully submerged. 
3. Leave to cool to room temperature, then cover and chill in the fridge until ready to use. 

For the marinade: 

1. Sauté the ginger and garlic in a little sesame oil until just turning golden. 
2. Add the rest of the marinade ingredients and let it simmer gently until reduced by about half. 
3. Take off the heat and set aside to cool. 

 For the pork or mushrooms: 

1. Cut the pork belly into small, bite-sized pieces. Keep them roughly the same size so they cook evenly. If you’re using mushrooms, tear them into bite-size pieces. 
2. Add the pork or mushrooms to the cooled marinade and toss well until everything is nicely coated. Cover and leave to marinate in the fridge for at least 30 minutes – longer if you have time. 
3. Arrange the pieces in a single layer in your air fryer basket, leaving a little space around each one so they crisp up rather than steam. Cook in batches if you need to. 
4. Air fry the pork at 200°C for 12mins, turning halfway through, until golden and crisp. If you’re using mushrooms, air fry for 8mins. 
5. Let the pork rest for a few minutes before serving. Mushrooms can be eaten straight away. 

 To assemble: 

1. Thinly slice the spring onions and set them aside along with your cucumber, sesame seeds and coriander, ready to build your bao. 
2. In a 316 Series 18cm saucepan fitted with a steamer insert, pour 5cm hot water into the pan and bring it to a rolling boil. Place the bao buns into the steamer. Cover and steam for 30 seconds. Alternatively, cover with damp kitchen roll and microwave for 30 seconds. 
3. Gently open each warm bun, taking care not to tear the bread. 
4. Spread a little hoisin sauce inside, then add a spoonful of pork or mushrooms. 
5. Top with pickled daikon, julienned cucumber, a sprinkle of spring onion, sesame seeds and a few coriander leaves. 
6. Serve immediately while the buns and filling are still warm. 

Notes:

For a veggie alternative, simply switch pork belly for earthy oyster mushrooms, and you’ll have all of the flavour and texture, without the meat.

Feeding a crowd? Double or triple the ingredients and watch everyone around the table get stuck into this impressive, full-of-flavour crowd-pleaser that’s deceptively simple to make.

Essentials from Robert Welch to complement this dish:

In the kitchen:

316 Series 18cm Steamer Set | 2 Piece

Professional Kitchen Knives Set

On the table:

Radford Bright Cutlery Set | 46 Piece for 6 People – 6 Free Steak Knives

500g Ginger Pig pork belly – boneless and skinless OR 

300g oyster mushrooms  

 For the marinade 

1 tbsp sesame oil 

2 garlic cloves, minced 

2.5cm piece ginger, peeled and minced 

5 tbsp light soy sauce 

3 tbsp honey 

2 tbsp dark brown sugar 

1.5 tbsp oyster sauce (or vegan/vegetarian equivalent) 

1 tbsp apple cider vinegar 

 For the pickled daikon 

100g daikon, julienned – also known as mooli, it’s widely available in supermarkets 

355ml boiling water 

100g sugar 

1 tbsp salt 

180ml rice wine vinegar or apple cider vinegar 

To assemble 

6 bao buns 

100g cucumber, julienned 

2 tbsp spring onions, thinly sliced 

2 tsp sesame seeds 

A few sprigs of coriander 

2 tbsp hoisin sauce