There’s something undeniably special about sinking your teeth into a soft, fluffy bao bun bursting with savory goodness. My BBQ Pork Belly Bao with Sriracha Mayo takes that experience to the next level. It’s the perfect balance of rich, smoky pork belly, a creamy spicy kick from the sriracha mayo, and the crunch of quick-pickled veggies. This recipe has all the best parts of grilled pork belly and pork barbecue packed into a fluffy steamed bun—making it an irresistible pork belly appetizer or even a satisfying main course. Whether you're new to pork belly recipes or looking for pork belly recipes easy enough for a weekend cook-up, this one’s for you.
BBQ Pork Belly Bao with Sriracha Mayo
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Main Course
Cuisine Asian
Servings 6 bao (2 per person)
Oven or grill To roast or grill the pork belly. For grilled pork belly, a charcoal grill enhances the smoky flavor.
Baking tray with wire rack If oven-roasting, use a rack for better crisping.
Mixing bowls For marinades, sauces, and pickled vegetables.
Small saucepan For reducing any leftover marinade into a glaze (optional).
Steamer Bamboo steamer or a metal insert for steaming bao buns.
Knife & cutting board Essential for prepping veggies and slicing the pork belly.
For the Pork Belly
- 1½ pounds pork belly skin removed, cut into thick slices or strips (for pork belly slices recipes or pork belly strips recipes)
- ¼ cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey for that honey pork glaze
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon grated fresh ginger
- ½ teaspoon five-spice powder
- ½ teaspoon white pepper
For the Bao Buns
- 12 pre-made frozen bao buns found in Asian grocery stores or the freezer section
Optional: a bamboo steamer or metal steamer basket
For the Sriracha Mayo
- ½ cup mayonnaise
- 1 –2 tablespoons sriracha adjust based on spice preference
- 1 teaspoon lime juice
- Pinch of salt
For the Quick Pickled Veggies
- 1 cup julienned carrots
- 1 cup julienned cucumber
- ½ red onion thinly sliced
- ½ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Optional Garnishes
- Chopped cilantro
- Thinly sliced scallions
- Crushed peanuts or sesame seeds
Marinate the Pork Belly
In a medium bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, brown sugar, sesame oil, garlic, ginger, five-spice powder, and white pepper. Add pork belly strips to the marinade and toss to coat. Cover and marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor. This makes a standout pork belly marinade that hits all the sweet, savory, and umami notes.
Cook the Pork Belly
Oven Method (for pork belly recipes crispy style):
Preheat your oven to 400°F (200°C). Line a baking tray with foil and set a wire rack on top. Place the marinated pork belly slices on the rack and bake for 45–50 minutes, turning halfway through and brushing with leftover marinade.
Grill Method (for grilled pork belly):
Preheat grill to medium-high. Grill the pork belly slices for about 6–8 minutes per side until nicely charred and caramelized. Watch closely to prevent burning due to the sugars in the marinade.
Optional: Reduce any leftover marinade on the stove into a glaze and brush over the pork just before serving for extra flavor.
Make the Quick Pickled Veggies
While the pork is cooking, combine the rice vinegar, sugar, and salt in a bowl. Stir until dissolved. Add the carrots, cucumber, and red onion. Let sit for at least 20 minutes, stirring occasionally. These tangy veggies balance the richness of the pork.
Prepare the Sriracha Mayo
In a small bowl, whisk together mayo, sriracha, lime juice, and a pinch of salt. Set aside in the fridge until ready to use. The creamy heat from this sauce makes it one of the best pork belly sandwich toppings.
Steam the Bao Buns
Steam bao buns according to package instructions. If using a bamboo steamer, line it with parchment or cabbage leaves to prevent sticking. Steam for 8–10 minutes until fluffy and soft.
Assemble the Bao
Once everything is ready, slice the crispy pork belly into bite-sized pieces. Open each bao bun and spread a layer of sriracha mayo inside. Add a few pieces of pork, top with pickled veggies, and sprinkle with cilantro, scallions, and crushed peanuts if desired.
Serve warm and enjoy the flavor explosion—sweet, salty, tangy, spicy, and rich in every bite.
Pairings
These BBQ Pork Belly Bao pair fantastically with a light and refreshing Asian cucumber salad or cold soba noodles tossed in sesame oil. For drinks, go with a Thai iced tea, chilled plum wine, or a crisp lager to contrast the fattiness of the pork belly.
If you're serving them as a pork belly appetizer for a party, consider making smaller bao sliders and pairing with spring rolls or edamame sprinkled with sea salt.
FAQs
1. Can I use pork belly with skin on?
Yes, but for this recipe, skinless pork belly makes for a more tender bite and better absorption of marinade. If you're aiming for crispy pork belly, you could roast it skin-on, but it might overpower the bao texture.
2. Can I make this with boneless pork shoulder or another cut?
Pork belly is ideal because of its fat content, which stays juicy and flavorful during cooking. Boneless pork shoulder could work but won’t deliver the same rich mouthfeel. If you're in a pinch, thin pork loin slices could be used for a leaner option, though you’d miss that classic pork belly indulgence.
3. What’s the best way to get crispy pork belly in this recipe?
Roasting on a wire rack helps render the fat and crisp the edges. You can also broil for the last 5 minutes to add extra crunch. Some even finish pork belly in an air fryer to replicate pork belly recipes crispy style.
4. Can I meal prep this?
Absolutely. The pork can be marinated and cooked ahead, then reheated in the oven or pan. The pickled veggies and sriracha mayo hold well for a few days in the fridge. Steam bao buns fresh or reheat them in the microwave with a damp towel.
5. Is this recipe good for beginners?
Yes—this is one of those pork belly recipes easy enough for a weekend cook but impressive enough for guests. It’s forgiving and customizable. Even if you've never worked with pork belly strips or bao buns before, the steps are straightforward.
