Bao Buns with Sticky Pork Belly

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    4hrs 50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    848
based on 19 ratings

These soft steamed buns are fun to make and even better to eat! Fill with sticky pork belly, pickled vegetables and top with crushed peanuts and coriander.

recipe updated 2 Oct 2025

Ingredients

  • Pork belly icon
    Pork belly
    400 g
  • Ginger icon
    Ginger
    1 tablespoon
  • Shallot icon
    Shallot
    80 g
  • Caster sugar icon
    Caster sugar
    40 g
  • Milk icon
    Milk
    50 ml
  • Water icon
    Water
    250 ml
  • Vegetable oil icon
    Vegetable oil
    25 g
  • Active dried yeast icon
    Active dried yeast
    7 g
  • Plain flour icon
    Plain flour
    500 g
  • Salt icon
    Salt
    ½ teaspoon
  • Baking powder icon
    Baking powder
    1 ½ teaspoons
  • Sesame oil icon
    Sesame oil
    1 tablespoon
  • Light brown sugar icon
    Light brown sugar
    1 tablespoon
  • Garlic clove icon
    Garlic clove
    4
  • Chinese five spice icon
    Chinese five spice
    1 tablespoon
  • Star anise pod icon
    Star anise pod
    2
  • Rice wine icon
    Rice wine
    50 g
  • Soy sauce icon
    Soy sauce
    2 tablespoons
  • Water icon
    Water
    100 g
  • Water icon
    Water
    500 ml

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Lightly floured surface
  • kCook icon Baking sheet - 18 x 13"
  • kCook icon Heatproof bowl
  • kCook icon Steaming basket - cooking chef xl

Step preview

  1. Cut parchment paper into squares big enough for your bao to sit on and set aside
  2. Attach the Dough Tool
  3. Add caster sugar, milk, water, vegetable oil and active dried yeast to the Cooking Chef XL Bowl
  4. Let rest until dissolved - 5 min
  5. Add plain flour, salt and baking powder to the Cooking Chef XL Bowl
  6. Lift the Cooking Chef head and fit the heat shield
  7. Knead with splashguard fitted - 10 min, Speed 1
  8. Remove the dough from the bowl and scrape down the sides
  9. Lightly oil the bowl and return the dough back into the bowl
  10. Remove the Dough Tool
  11. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
  12. Transfer dough to lightly floured surface
  13. Roll into a log
  14. Divide into pieces
  15. Roll into balls
  16. Roll out into an oval shape
  17. Lightly oil the dough
  18. Lightly oil a chopstick, place in the centre of the dough and fold the dough over the chopstick
  19. Place each piece of dough onto a square of parchment paper
  20. Transfer shaped dough to baking sheet
  21. Cover with kitchen towel
  22. Prove until doubled - 1 hr
  23. Add sesame oil to the Cooking Chef XL Bowl
  24. Heat with splashguard fitted - approx 1 min, 120°C, Stir 1
  25. Then add pork belly to the Cooking Chef XL Bowl
  26. Cook with splashguard fitted - 5 min, 120°C, Stir 1
  27. Then add light brown sugar, garlic clove, chinese five spice, ginger and shallot to the Cooking Chef XL Bowl
  28. Cook with splashguard fitted - 5 min, 110°C, Stir 1
  29. Then add star anise pod, rice wine, soy sauce and water to the Cooking Chef XL Bowl
  30. Cook with splashguard fitted then scrape bowl - 1 hr 30 min, 95°C, Stir 2
  31. Cook with splashguard fitted until thickened - 6 min, 130°C, Stir 1
  32. Transfer content of Cooking Chef XL Bowl to heatproof bowl then set aside
  33. Add water to the Cooking Chef XL Bowl
  34. Remove the oiled chopstick from each bao
  35. Place shaped dough on Steaming basket
  36. Attach the steaming basket
  37. Steam - 20 min, 100°C, Speed OFF
  38. Remove the buns and set aside
  39. Repeat with the rest
  40. Fill each bun with the pork filling
  41. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app