Get ready for a flavor-packed ride. These Matcha-Glazed Pork Belly Bao Buns are a masterclass in fusion — crispy roasted pork belly coated in a sweet umami matcha glaze, tucked into fluffy bao buns with a creamy, crunchy slaw for contrast. It’s part street food, part gourmet creation, and totally unforgettable. Perfect for a dinner party, food truck night, or just treating yourself to something next-level.
Why I Love This Recipe
There’s something magical about the contrast here: tender pork with crispy edges, the earthiness of matcha dancing with garlic, ginger, and soy, plus a creamy, nutty slaw that balances the richness. The matcha glaze isn’t just for color — it adds a complex, slightly bitter note that brings out the savory-sweetness of the dish in a really sophisticated way. And let’s be real, anything in a bao bun is already halfway to amazing.
Ingredients
For the Pork Belly & Glaze:
- 1 lb pork belly
- 2 tbsp matcha powder
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- Salt and pepper, to taste
For the Slaw:
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/4 cup cilantro, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup mayonnaise
For Assembly:
- 8 bao buns, store-bought or homemade
- Optional garnish: extra cilantro, lime wedges, or sesame seeds
Ingredient Swaps & Notes
- Matcha Powder: Use culinary-grade matcha for best results. Don’t use sweetened versions meant for drinks.
- Pork Belly: Thick-cut pork belly works best. You can also use pork shoulder slices for a leaner option.
- Bao Buns: Steam them fresh, or find frozen ones at Asian markets.
- Slaw Additions: Try adding sliced green onions, red cabbage, or a splash of rice vinegar for a tangy twist.
- Spicy Option: Add a squirt of sriracha or chili oil to the slaw for some heat.
Instructions
1. Roast the Pork Belly
Preheat your oven to 375°F. Score the skin of the pork belly and season with salt and pepper. Place it on a baking sheet and roast for 1 hour until the top is crispy and the fat is rendered.
2. Make the Matcha Glaze
While the pork roasts, combine matcha powder, soy sauce, honey, garlic, ginger, rice vinegar, and brown sugar in a small saucepan. Simmer over low heat, stirring occasionally, until the glaze thickens and coats the back of a spoon (about 10 minutes).
3. Glaze and Finish Roasting
Remove pork belly from the oven, brush generously with the matcha glaze, and return to the oven for another 15 minutes. Let rest briefly, then slice into thin strips.
4. Prepare the Slaw
In a mixing bowl, combine cabbage, carrot, cilantro, peanuts, and mayo. Toss until everything is evenly coated.
5. Steam the Bao Buns
Steam bao buns according to package instructions — usually 5–7 minutes over boiling water.
6. Assemble
Open each bao bun, add a few slices of glazed pork belly, and top with a generous spoonful of crunchy slaw. Garnish as desired and serve warm.
Tips for Success
- Score the Pork Properly: This helps render the fat and crisp the skin. Use a sharp knife and cut just deep enough.
- Keep the Glaze Warm: It will thicken as it cools, so reheat gently if needed before brushing.
- Don’t Overfill: The bao buns are delicate — a few bites per bun is perfect.
- Prep Ahead: You can roast and glaze the pork ahead of time, then reheat slices in the glaze before serving.
Serving Suggestions & Pairings
These bao are perfect on their own but shine even brighter with the right pairings:
- Serve alongside a chilled cucumber salad or edamame
- Add These Sheet Pan Quesadillas for a fusion feast
- Pair with a refreshing drink like iced jasmine tea or a ginger beer
- Start your party with This Beer Cheese Dip or This Crockpot Nacho Dip for snacks
- End with a sweet twist like These Jolly Rancher Edible Shot Glasses for dessert fun
Storage & Leftover Tips
- Pork Belly: Store in an airtight container for up to 3 days. Reheat in a skillet or oven before serving.
- Slaw: Best served fresh, but can be prepped a few hours ahead and stored in the fridge.
- Bao Buns: Steam fresh or reheat gently using a steamer or microwave with a damp paper towel to keep them soft.
More Recipes You Will Love
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- These Jolly Rancher Edible Shot Glasses Are My Favorite Party Treat with a Twist
Final Thoughts
This Matcha-Glazed Pork Belly Bao with Crunchy Slaw is everything you want in a bite: rich, tangy, sweet, and fresh — all wrapped in a fluffy cloud of bao. It’s a modern street food dream with just enough elegance to impress your guests and just enough ease to make on a weeknight.
Try it, tweak it, and tag @ChefManiac when you do! And for more bold flavor fusions and creative eats, follow along for your next favorite dish.
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