Pork Belly Bao Buns with Pickled Daikon

Thu, 24 Jul 2025 08:00:00 +0000

There is a specific joy to a freshly steamed bao bun: that pillowy, slightly sweet dough giving way to something sticky and savoury inside, eaten with your hands and almost certainly down your chin. These are the folded gua bao made famous by street stalls and, more recently, by half the restaurants on every high street, filled here with soy-braised pork belly and a sharp daikon pickle. They take an afternoon, but most of it is hands-off, and very little compares to handing someone a bun they fold around the filling themselves. The clever twist is the pickle, a quick, bright tangle of daikon and carrot that cuts the richness of the pork so cleanly that you reach for another bun before you have finished the first.

Steaming - Tag - vo.rs

Pork Belly Bao Buns with Pickled Daikon