Tamarind-Glazed Pork Belly Bao Buns with Pickled Cucumber

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft steamed bao buns filled with tender tamarind-glazed pork belly and crisp, tangy pickled cucumber for a balanced bite. This asian fusion-inspired sandwiches & wraps 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Reduce heat to low, cover, and simmer for 45 minutes until pork is tender and glaze thickens to coat the meat.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Tamarind-Glazed Pork Belly Bao Buns with Pickled Cucumber take to make?

Total time is about 75 minutes (25 min prep + 50 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 Tamarind-Glazed 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 tamarind paste from drying out.

Can I substitute ingredients in Tamarind-Glazed 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 Tamarind-Glazed Pork Belly Bao Buns with Pickled Cucumber for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tamarind-Glazed Pork Belly Bao Buns with Pickled Cucumber?

Asian Fusion sandwiches & wraps 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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