Smoked Pork Belly Bao Buns with Asian Slaw

In the world of culinary arts, pork belly stands as a testament to the endless possibilities that arise when creativity meets tradition.

This versatile cut of meat, known for its decadent layers of meat and fat, has been celebrated across various cultures for its ability to transform simple ingredients into extraordinary dishes. From the crisp, crackling perfection of a slow-roasted porchetta in Italy, the spicy and savory notes of Korean samgyeopsal, to the complex flavors of a braised Dongpo pork in China, pork belly has carved its place in the hearts of food lovers around the globe.

Amidst this rich tapestry of pork belly entrees, a new fusion favorite emerges – the Smoked Pork Belly Bao Buns with Asian Slaw. This dish is a harmonious blend of East meets West, where the ancient art of smoking meat combines with the delicate, pillowy texture of bao buns, a staple in Chinese cuisine. The journey of creating this dish begins with the careful preparation of the pork belly, marinated in a blend of soy sauce, hoisin, honey, and aromatic spices like five-spice powder, garlic, and ginger, ensuring every bite is imbued with depth and character.

As the pork belly gently smokes, enveloped in the fragrant whispers of oak or cherry wood, it undergoes a transformation, emerging as a tender, succulent masterpiece that effortlessly melts in your mouth. This luscious meat is then paired with a crisp, vibrant Asian slaw, adding a refreshing crunch and a burst of brightness that balances the richness of the smoked pork. The final assembly within a soft, steamed bao bun creates a symphony of textures and flavors, each bite a testament to the beauty of culinary fusion and innovation.

The Smoked Pork Belly Bao Buns with Asian Slaw is not just a dish; it’s a journey through the annals of culinary history, a celebration of the endless possibilities that arise when we dare to explore and combine the best of different worlds. It stands as a delicious reminder of how traditional techniques and modern creativity can come together to create something truly extraordinary.

Let’s get cooking. Shall we?

Ingredients:

• For the Pork Belly:
  • 2 lbs pork belly, skin scored
  • 1/4 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp honey
  • 1 tbsp five-spice powder
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
• For the Asian Slaw:
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced green onions
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp sugar
  • Salt and pepper to taste
• For Serving:
  • Steamed bao buns
  • Fresh cilantro leaves
  • Sliced chili peppers (optional)

Directions:

1. Marinate Pork Belly: Combine soy sauce, hoisin sauce, honey, five-spice powder, garlic, and ginger in a bowl. Rub this mixture all over the pork belly. Marinate for at least 4 hours or overnight in the refrigerator.
2. Smoke Pork Belly: Preheat your smoker to 225°F (107°C). Smoke the pork belly fat side up for about 3-4 hours or until it reaches an internal temperature of 195°F (90°C). Let it rest before slicing.
3. Prepare Asian Slaw: Mix cabbage, carrots, green onions, rice vinegar, sesame oil, sugar, salt, and pepper in a bowl. Set aside.
4. Assemble Bao Buns: Steam bao buns as per package instructions. Slice the smoked pork belly. Open a bao bun and fill with a slice of pork belly, a generous helping of Asian slaw, a few cilantro leaves, and sliced chili peppers if using.
5. Serve immediately and enjoy the fusion of flavors.