Bacon Bao Buns

Preparation info
  • Makes


    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Braised pork belly is the classic filling of choice for steamed buns, but confit bacon is far and away superior because you get that silky mouthfeel with a good dose of smoky goodness. You will need to find butterflied bao buns, which are readily available in most Asian groceries or online.


  • 1 tablespoon canola oil
  • 8 ounces (225 g) Bacon C


In a large sauté pan, heat the oil over medium heat until it begins to shimmer. Add the bacon and cook until heated through and golden brown, about 5 minutes. Add the glaze and cook until the glaze has reduced and the bacon is nicely glazed, about 2 minutes.

While the bacon is cooking, steam the buns (see Note): Line your steamer with parchment pa