Tamarind-Glazed Pork Belly Bao Buns with Pickled Cucumber

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft steamed bao buns filled with tender tamarind-glazed pork belly and crisp, tangy pickled cucumber for a balanced bite. This Asian Fusion-inspired sandwich and wrap recipe, ready in about 75 minutes, pairs tamarind paste, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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: 25 min Cook: 50 min Serves 4 Asian Fusion cuisine 520 cal/serving

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Ingredients

1 lb pork belly, skin removed, cut into 1-inch cubes
3 tbsp tamarind paste
2 tbsp soy sauce
2 tbsp brown sugar
2 garlic cloves, minced
1 tbsp ginger, finely grated
1/2 cup water
8 bao buns (store-bought or homemade)
1 small cucumber, thinly sliced
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
2 stalks scallions, sliced

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Instructions

Step 1: Combine 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Add 1 thinly sliced small cucumber and let it pickle for 20 minutes while you prepare the pork.
Step 2: In a large skillet over medium heat, add 1 lb cubed pork belly and sear for 5-7 minutes until browned on all sides.
Step 3: In a small bowl, whisk together 3 tbsp tamarind paste, 2 tbsp soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tbsp grated ginger, and 1/2 cup water. Pour this mixture over the pork belly in the skillet.
Step 4: Reduce heat to low, cover, and simmer for 45 minutes until pork is tender and glaze thickens to coat the meat.
Step 5: Steam 8 bao buns according to package instructions. Fill each bun with a few pieces of tamarind-glazed pork belly, some pickled cucumber slices, and sprinkle with 2 sliced scallions. Serve immediately.