By Peter Sherman and Stephanie Banyas
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.
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