There’s something undeniably comforting about the slow, simmering sounds of pork belly bathing in a rich, spiced broth. As the aromas waft through my kitchen, they whisk me away to bustling Asian markets, filled with the tantalizing scent of street food. Today, I can’t wait to share my version of Chinese Hamburger-Braised Pork Belly Buns—a dish that captures that vibrant energy and bursts with flavor in every bite.
The beauty of this recipe lies not only in its delicious taste but also in its versatility. Whether you’re hosting friends for game night or enjoying a cozy family dinner, these buns are bound to impress. They might look intricate, but I promise—once you get into the rhythm of kneading that fluffy dough and braising the pork, you’ll find it surprisingly easy and rewarding.
So why settle for the monotony of takeout when you can create an unforgettable homemade feast? Let’s roll up our sleeves and dive into this culinary adventure that’ll have everyone asking for seconds. Grab your apron and let’s get started!
Why Love These Chinese Hamburger-Braised Pork Belly Buns?
Irresistible Flavor: Each bite bursts with the savory sweetness of braised pork belly, infused with aromatic spices.
Homemade Delight: You’ll enjoy the satisfaction of crafting your own fluffy buns that perfectly cradle the rich filling.
Sharing is Caring: Perfect for entertaining! These buns make a delightful addition to any gathering, sparking joy among your guests.
Versatile Option: Whether served as an appetizer, main course, or snack, they adapt seamlessly to any occasion.
Quick Prep Time: With just a bit of patience, you’ll create something extraordinary that elevates your meal beyond typical takeout.
Try making these to spice up your family dinner, and if you’re looking for easy sides, check out my other delicious recipes for inspiration!
Chinese Hamburger-Braised Pork Belly Buns Ingredients
For the Dough
• 200 g plain flour – This will give your buns a light and fluffy texture.
• pinch of salt – Enhances the flavor of the dough.
• 1 tbsp. vegetable cooking oil – Helps keep the dough moist and supple.
• 100 ml water – The essential moisture for dough consistency.
• 3/4 tsp. instant yeast – This is crucial for giving the buns their rise.
For the Braised Pork Belly
• 800 g pork belly – The star ingredient, tender and rich in flavor.
• 1/2 cup crystal sugar – Balances the savory flavors with a touch of sweetness.
• 2 large onion – Adds depth and sweetness to the braising liquid.
• 2 tbsp. light soy sauce – Provides a savory umami punch.
• 1.5 tbsp. dark soy sauce – This deepens the color and flavor of the meat.
• 1 inch root ginger – Infuses warmth and aromatic notes into the dish.
• 1 tbsp. Shaoxing cooking wine – Brings an authentic Chinese flavor.
• 1 tbsp. salt – Key for seasoning the pork belly perfectly.
For the Spice Blend
• 4 cloves garlic – Offers a robust aromatic backdrop.
• 1 tsp. Sichuan peppercorn – Adds a delightful numbing spiciness.
• 2 star anises – Imparts a lovely sweetness reminiscent of licorice.
• 1 small cinnamon bark – Infuses warmth and depth into the dish.
• 4 ~6 cloves – Gives a warm, aromatic flair.
• 2 bay leaves – Enhance the overall flavor profile during cooking.
• 1 tsp. fennel seeds – Adds a nuanced sweetness and aroma.
• 1 dried chili pepper – Use for a bit of heat, adjust to taste.
• 1 piece of dried tangerine peel – Offers citrusy notes that brighten the dish.
• 1 tsp. whole white pepper – Gives a distinct earthiness and slight heat.
• 1 chunk galangal (optional) – Elevates the flavor profile with its fragrant notes.
• 1 Fructus Amomi (optional) – Adds a hint of herbal sweetness if desired.
• 2 pieces of dried ginger (optional) – For more intense ginger flavor.
• 1 piece of sand ginger (optional) – Provides a unique flavor characteristic.
• 1 nutmeg (optional) – A pinch can elevate the complexity of spices.
• 1 Tsaoko Amomum (optional) – For a distinct floral flavor.
• Coriander (optional) – Add freshness as a topping for the finished buns.
How to Make Chinese Hamburger-Braised Pork Belly Buns
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Soak the spices: Begin by soaking your spices in hot water for 5 minutes. This step helps to release their essential oils, enhancing the flavor profile. Once soaked, wrap them securely in a bag for later use.
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Prepare the pork belly: Cut the pork belly into small pieces. Fill a wok with water, add ginger, Sichuan peppercorn, and cooking wine. Boil, then add the pork pieces and cook for 2-3 minutes. Drain when done.
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Sear the meat: Fry the pork belly cubes over medium heat until they are slightly seared and golden brown. Once done, transfer them out and pour off any excess oil left in the wok.
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Braise the pork: In a large pot, combine the seared pork belly, spice bag, ginger, crystal sugar, onions, salt, light soy sauce, and dark soy sauce. Pour in enough water to cover the meat. Bring to a boil, then reduce to a simmer for about 1 hour.
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Soak the pork belly: Turn off the heat and let the pork belly soak in the savory broth. Before assembling, reheat the pork in the soup for maximum flavor.
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Make the dough: Mix instant yeast with water and let it sit for 5 minutes. In a large bowl, combine flour, salt, and oil. Pour in the yeast mixture and mix. Knead until the dough is smooth, then cover and let it rise for 15 to 30 minutes until it expands by 1/3.
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Knead and divide: Once the dough has risen, knead it again to pop out the air. Roll it into a log shape and divide it into 5 equal portions.
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Shape the buns: Take one portion and roll it into a long log with pointed ends. Roll it out to a long oval, then roll it up, sealing the edges. Press down gently and turn it over, flattening it to about 1.5 cm thick.
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Fry the dough: Heat a pan and fry the shaped dough on low heat until slightly brown on one side, then flip to cook the other side thoroughly.
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Bake the buns: Repeat the frying process with all portions. Preheat your oven to 190°C. Transfer the fried buns to a baking sheet and bake for 8 to 10 minutes until they have a crispy exterior and soft inside.
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Prepare the filling: Remove the pork from the broth and finely mince it. For an extra kick, consider adding chopped coriander and cumin powder to the minced meat.
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Assemble the buns: Cut two-thirds of each bun open from the middle. Stuff them generously with the minced pork belly and any other desired fillings. Serve warm for the best experience!
Optional: Garnish with fresh coriander for a burst of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Chinese Hamburger-Braised Pork Belly Buns
• Dough Consistency: Make sure your dough is smooth and not too sticky. If it sticks to your hands, add a little extra flour as needed.
• Flavor Depth: Consider adding an extra hour to the braise for even more tender pork. This enhances the flavor of your Chinese Hamburger-Braised Pork Belly Buns.
• Spice Bag: Don’t skip the spice bag! It keeps your spices contained and makes cleanup a breeze while infusing your broth with amazing flavor.
• Rest Time: Allow the buns to cool slightly after baking. This helps them set and makes them easier to fill without tearing!
• Experiment: Feel free to add your favorite toppings or other ingredients to the filling, like pickled vegetables or spicy mayo, to customize your Chinese Hamburger-Braised Pork Belly Buns!
What to Serve with Chinese Hamburger-Braised Pork Belly Buns?
Looking to create a satisfying meal that complements the rich flavors and textures of your homemade buns?
- Crispy Asian Slaw: This refreshing mix of cabbage, carrots, and a tangy dressing adds a crunch that balances the tender pork belly.
- Sweet and Sour Pickles: The tartness cuts through the richness of the pork, providing a delightful contrast with each bite. A perfect addition to awaken your palate!
- Garlic Fried Rice: The soft grains, infused with garlic, harmonize beautifully with the flavors of the braised pork while satisfying that carb craving.
- Steamed Broccoli: Lightly seasoned, it brings a fresh note and vibrant color to your plate, ensuring a well-rounded meal.
- Spicy Chili Sauce: A dab of this zingy condiment can elevate each bite, bringing a fiery kick that pairs perfectly with the sweet notes of the pork.
- Chilled Green Tea: Refreshing and soothing, this drink complements the spicy and rich flavors of your buns, making it an ideal sip between bites.
- Mango Sticky Rice: For dessert, consider this creamy delicacy as a sweet finish that beautifully transitions from savory to sweet, rounding off your meal perfectly!
- Sesame Noodles: Cold or warm, these noodles tossed in a sesame sauce enhance the meal with their nutty flavors and chewy texture.
- Wonton Soup: Light and soothing, it makes a comforting side that is great for warming up on chilly evenings.
- Ginger Tea: A soothing beverage that can aid digestion after enjoying these rich buns, it’s a lovely way to wrap up your meal.
How to Store and Freeze Chinese Hamburger-Braised Pork Belly Buns
Room Temperature: Enjoy your buns fresh for up to 2 hours. They are best served warm, so plan to enjoy them soon after baking.
Fridge: Store leftover buns in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
Freezer: Freeze unfilled buns for up to 1 month. Wrap each bun tightly in plastic wrap, then in foil, to keep them fresh.
Reheating: To reheat, microwave for 30-45 seconds or warm in the oven at 180°C for about 10 minutes until heated through. Enjoy your Chinese Hamburger-Braised Pork Belly Buns just like fresh!
Chinese Hamburger-Braised Pork Belly Buns Variations
Feel free to explore different twists and turns to make this recipe your own masterpiece!
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Spicy Kick: Add fresh chopped chili or a splash of sriracha to the braising liquid for an fiery flavor boost.
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Vegetarian Option: Substitute the pork belly with marinated tofu or mushrooms for a delicious plant-based alternative.
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Herbaceous Twist: Toss in fresh herbs like basil or cilantro into the stuffing for a vibrant and aromatic contrast.
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Sweet Surprise: Mix in finely chopped pineapple or pear with the pork for a delightful, sweet contrast to the savory flavors.
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Fluffy Alternatives: For an even lighter texture, try using half all-purpose flour and half cake flour in the dough.
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Global Fusion: Incorporate barbecue sauce or teriyaki glaze into the filling for a Western or Japanese twist that’s irresistibly good.
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Crunch Factor: Top the finished buns with crushed peanuts or fried shallots for an added crunch that elevates every bite.
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Cheesy Delight: Add a slice of melty cheese inside the bun before filling with pork, creating a savory, gooey center.
Each variation offers a unique twist that’ll make these buns fun and exciting for everyone at your table!
Make Ahead Options
These Chinese Hamburger-Braised Pork Belly Buns are a wonderful option for meal prep, allowing you to enjoy homemade flavors even on the busiest of days! You can braise the pork belly up to 3 days in advance, and it will still be just as delicious, packed with all those rich spices. Simply refrigerate it in its cooking broth (to maintain moisture) until you’re ready to assemble. The dough can also be made ahead; just knead and shape it into buns up to 24 hours beforehand and store it tightly wrapped in the fridge. When you’re ready to serve, reheat the pork belly in the broth and fry the buns until golden, creating a delightful meal with minimal effort!
Chinese Hamburger-Braised Pork Belly Buns Recipe FAQs
How do I choose the right pork belly for this recipe?
Absolutely! When selecting pork belly, look for cuts with a good balance of meat and fat. The ideal belly should have a nice marbling throughout, which ensures juiciness and flavor. Avoid pieces with dark spots or a strong, unpleasant odor, as these may indicate spoilage. Fresh pork belly should feel slightly firm to the touch.
What’s the best way to store leftover buns?
Very! To store leftover buns, place them in an airtight container, which will keep them fresh for up to 3 days in the refrigerator. Just remember to layer parchment paper between the buns to prevent sticking, as they can become quite soft after refrigeration.
Can I freeze the Chinese Hamburger-Braised Pork Belly Buns?
Absolutely! To freeze, it’s best to do so unfilled. Wrap each bun tightly in plastic wrap, then in foil, and place them in a freezer-safe bag. This method keeps them fresh for up to 1 month, ensuring they maintain their flavor and texture. When you’re ready to enjoy them, just thaw and reheat.
What if my dough doesn’t rise properly?
No worries! If your dough isn’t rising, it could be due to inactive yeast. Check if your yeast is fresh and active before mixing it with water. If your kitchen is colder, you can create a warm environment by placing the dough in the oven (turned off) with just the light on for a gentle warmth. This usually encourages a good rise!
Are there any allergens in this recipe?
Very! This recipe may contain allergens such as gluten from the flour and soy from the sauces. If you’re catering to dietary restrictions, consider using gluten-free flour or tamari as a soy sauce substitute for those with gluten sensitivities. Always check labels to ensure safety, especially when cooking for guests with allergies.
How can I tell if the pork is cooked properly?
For optimal tenderness, make sure the pork belly is braised until it is fall-apart tender, which should take about 1 hour. The meat should be easy to shred with a fork, indicating it has cooked long enough in the flavorful broth. Using a meat thermometer, the internal temperature should be at least 145°F (63°C) for safety.
Savory Chinese Hamburger-Braised Pork Belly Buns to Savor
Ingredients
Equipment
Method
- Soak the spices: Begin by soaking your spices in hot water for 5 minutes. This step helps to release their essential oils, enhancing the flavor profile. Once soaked, wrap them securely in a bag for later use.
- Prepare the pork belly: Cut the pork belly into small pieces. Fill a wok with water, add ginger, Sichuan peppercorn, and cooking wine. Boil, then add the pork pieces and cook for 2-3 minutes. Drain when done.
- Sear the meat: Fry the pork belly cubes over medium heat until they are slightly seared and golden brown. Once done, transfer them out and pour off any excess oil left in the wok.
- Braise the pork: In a large pot, combine the seared pork belly, spice bag, ginger, crystal sugar, onions, salt, light soy sauce, and dark soy sauce. Pour in enough water to cover the meat. Bring to a boil, then reduce to a simmer for about 1 hour.
- Soak the pork belly: Turn off the heat and let the pork belly soak in the savory broth. Before assembling, reheat the pork in the soup for maximum flavor.
- Make the dough: Mix instant yeast with water and let it sit for 5 minutes. In a large bowl, combine flour, salt, and oil. Pour in the yeast mixture and mix. Knead until the dough is smooth, then cover and let it rise for 15 to 30 minutes until it expands by 1/3.
- Knead and divide: Once the dough has risen, knead it again to pop out the air. Roll it into a log shape and divide it into 5 equal portions.
- Shape the buns: Take one portion and roll it into a long log with pointed ends. Roll it out to a long oval, then roll it up, sealing the edges. Press down gently and turn it over, flattening it to about 1.5 cm thick.
- Fry the dough: Heat a pan and fry the shaped dough on low heat until slightly brown on one side, then flip to cook the other side thoroughly.
- Bake the buns: Repeat the frying process with all portions. Preheat your oven to 190°C. Transfer the fried buns to a baking sheet and bake for 8 to 10 minutes until they have a crispy exterior and soft inside.
- Prepare the filling: Remove the pork from the broth and finely mince it. For an extra kick, consider adding chopped coriander and cumin powder to the minced meat.
- Assemble the buns: Cut two-thirds of each bun open from the middle. Stuff them generously with the minced pork belly and any other desired fillings. Serve warm for the best experience!