Pan-Fried Pork Belly Bao Buns with Pickled Cucumber

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft steamed bao buns filled with crispy pan-fried pork belly and tangy quick-pickled cucumber for a perfect balance of flavors. This asian-inspired pork ready in about 30 minutes pairs vegetable oil, pre-steamed bao buns, medium, thinly sliced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Add 1/2 thinly sliced cucumber and stir. Let cucumber pickle for 15 minutes while preparing other ingredients.
  2. Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 8 oz pork belly strips and pan-fry for 4-5 minutes per side until edges are crispy and pork is cooked through.
  3. Step 3: Warm 6 pre-steamed bao buns according to package instructions.
  4. Step 4: To assemble, spread 1/2 tbsp hoisin sauce inside each bun, add a few strips of crispy pork belly, top with pickled cucumber slices and 2 thinly sliced scallions.
  5. Step 5: Serve immediately while buns are warm and pork is crisp.

Frequently asked questions

How long does Pan-Fried Pork Belly Bao Buns with Pickled Cucumber take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork Belly Bao Buns with Pickled Cucumber?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Pan-Fried Pork Belly Bao Buns with Pickled Cucumber?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork Belly Bao Buns with Pickled Cucumber for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork Belly Bao Buns with Pickled Cucumber?

Asian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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