Pork Belly Bao Buns

• 2 lb pork belly (skin-on)
• 3 tbsp soy sauce
• 3 tbsp hoisin sauce
• 2 tbsp rice wine or dry sherry
• 2 tbsp brown sugar
• 3 clove garlic (minced)
• 1 tbsp ginger (grated)
• 12 store-bought bao buns (steamed)
• ½ English cucumber (thinly sliced)
• 2 tbsp rice vinegar and sugar (for quick pickling cucumber)
• ¼ cup fresh cilantro

How to Make It

1. 1

   Mix soy sauce, hoisin, rice wine, sugar, garlic, and ginger. Marinate pork belly 2 hours.

2. 2

   Roast pork belly skin-side up at 300°F for 2 hours. Rest 20 minutes.

3. 3

   Slice thinly.

4. 4

   Quick pickle cucumber slices in rice vinegar and sugar for 15 minutes.

5. 5

   Steam bao buns according to package directions.

6. 6

   Fill each bao with sliced pork belly, pickled cucumber, hoisin, and cilantro.