Crispy Pork Belly Baos

by Zarina
Crispy Pork Belly Baos

Scared of cooking pork belly?? Don’t be!!  This simple method is so easy to follow, removes so much of the fat, has the most flavourful and succulent meat, plus gives you INSANELY CRISPY CRUNCHY PUFFY delicious crackling!

The flesh side is marinated in a mix of ginger, garlic, Shaoxing wine, Chinese 5 spice powder, sesame oil, salt, and white pepper and left for a couple of hours in the fridge to develop the flavours the skin dries out.  I skewered the pork belly slices together (skin pricked with a skewer too) to stay upright, skin side up put them on a wired oven rack with lots of sea salt flakes, and roasted for just over an hour.  You can skip the skewering if you use a whole piece, but I just used what I had.

Bao buns recipe from BBC Good Food online @bbcgoodfood, you can buy the bao buns online or from @marksandspencerfoodpr.

Crispy Pork Belly Baos

Crispy Pork Belly Baos

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 800g Pork Belly skin on (sliced or non-sliced - I used sliced)
  • 2 tbsp Sea Salt flakes or rock salt (to rub on the skin)
  • 3 tbsp Shaoxing wine
  • 2 tsp Chinese five-spice
  • 1 tbsp Ginger minced
  • 1 tbsp Garlic minced
  • 1 tbsp Sesame oil
  • 1 tsp Sea salt
  • 1 tsp White pepper
  • SERVE WITH: Bao buns, sliced cucumber, spring onions, radishes, crushed peanuts, coriander, sliced red chillis, and sesame seeds.


  1. Put the pork skin up on a board and use a metal skewer to prick lots of holes in the skin, do not pierce the flesh or the fat.
  2. Combine all the ingredients for the paste in a bowl
  3. Turn the pork upside down and brush the flesh all over with the paste, avoiding getting any of it onto the skin
  4. If using pork belly slices, thread metal skewers through the flesh of the pork to hold it in place. I used 2 skewers to hold together 6 slices, skin side up (do not pierce the skin)
  5. Dry the skin thoroughly with paper towels and place in the fridge for a minimum of 2 hours
  6. Preheat the oven to 180°C
  7. Remove pork from the fridge and transfer to a wire rack on top of an oven tray.
  8. Spread sea salt flakes all over the skin and roast for 60 minutes in the oven
  9. Turn the oven to grill/broiler mode and grill on medium-high for about 20 minutes until the skin becomes puffy, crispy, and golden. Rotate the tray after 10 minutes of grilling.
  10. Remove to a cutting board and slice into desired size pieces
  11. Serve inside bao buns with hoisin sauce, sliced cucumber, spring onions, radishes, crushed peanuts, coriander, sliced red chillis, and sesame seeds
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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