Pork Belly Buns Recipe

Fork-tender, melt-in-your-mouth pork slices sandwiched between pillowy-soft buns.

This dish will take a bit of time, but it’ll be worth all the effort! The reward? Fork-tender, melt-in-your-mouth pork slices sandwiched between pillowy-soft buns. Good things really take time!

Pork Belly Buns Recipe

Carina Guevara-Galang
Fork-tender, melt-in-your-mouth pork slices sandwiched between pillowy-soft buns.
Prep Time 20 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 3 hours 20 minutes
Course Appetizers
Cuisine Asian
Servings 6 to 8


Pork Belly Buns Ingredients

  • 1 Cup rock salt
  • 1/2 Cup sugar
  • 1 kilo pork (use whole skinless boneless pork belly, cut into quarters), cut into quarters
  • 1 Cup chicken stock
  • 12 to 15 pieces cuapao buns steamed according to package directions
  • 3/4 Cup hoisin sauce
  • 3/4 Cup green onion thinly sliced


  • Make a brine by stirring together salt, sugar, and 4 cups water until sugar and salt have dissolved. Put pork belly in a large zip-top bag, then pour in brine. Carefully press out air and seal bag tightly. Place on a shallow dish and chill for at least 12 hours.
  • Preheat oven to 300°F and position the rack in middle of the oven. Discard brine and put pork, fat side up, in an 8- or 9-inch square baking pan. Pour in stock and 1/2 cup water. Cover tightly with foil and roast until pork is very tender, about 2 1/2 hours.
  • Remove foil and turn up temperature to 450°F. Continue to roast pork until fat is golden brown, about 30 minutes more. Remove from oven and let pork rest for 30 minutes. Cut pork against the grain into 1/4-inch-thick slices. Place pork slices back into the baking pan with all the juices.
  • Brush insides of a steamed bun with hoisin sauce. Arrange 2 or 3 pork slices in the bun; top with cucumber slices and green onions or leeks. Repeat with remaining ingredients. Serve hot.
Keyword Asian recipe, pork belly buns
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