Pork Belly Buns

Meltingly tender pork belly glazed with a sweet and savoury miso California Prune sauce in pillowy steamed bao buns.

Prep Time: 20 minutesCook Time: 3 hours and 20 minutes


  • 2 tbsp vegetable oil
  • 450g pork belly
  • 4 cloves garlic
  • 5cm piece fresh ginger
  • 2 tbsp miso paste
  • 3 tbsp brown sugar
  • 1/4 cup California Prune puree
  • 1/4 cup rice wine vinegar
  • 1 tsp five spice powder
  • 1/4 cup soy sauce
  • 1/4 cup low sodium soy sauce
  • 4 cups water


  1. Heat oil over medium-high heat in a large skillet. Cook pork belly until lightly browned on each side, about 2 minutes per side.
  2. Transfer pork belly to a plate and set aside.
  3. In the same skillet, add garlic and ginger and cook over medium-high heat, stirring, until fragrant.
  4. Add sugar and cook, stirring, until the sugar is melted and bubbling, about 2 minutes.
  5. Add miso paste, California Prune purée, and rice wine vinegar. Whisk until well combined and bring to a boil, stirring until sugar dissolves, about 2 minutes.
  6. Add five spice powder, soy sauces, and water. Bring to a boil.
  7. Return pork belly to the skillet and reduce heat to low. Cover skillet and cook for 2 hours or until pork belly is very tender.
  8. Uncover and let simmer for 15 minutes for sauce to reduce and thicken.
  9. Prepare bao buns according to package directions.
  10. Fill buns with pork belly slices and desired toppings.


  • All ingredients can be found at your local Asian Market.
  • Miso paste is found in the refrigerator section.
  • Bao buns can be purchased pre-made in the freezer section of your local Asian market.
  • If you want to make them fresh try this bao recipe from my friend Rebecca.
  • Pre-made bao buns can be heated in the microwave, so a bamboo steamer is not required.
  • Pork belly can also be found at the Asian market. It can sometimes also be found at a butcher shop as slab bacon. Just make sure it has not been cured.


The Noshery