Chashu Bao Bun
This was hands down my dad’s favorite dinner I’ve ever made, and honestly, one of mine too. These chashu bao buns were inspired by Jinya’s version, but I think they might be even better homemade. The pork belly melts in your mouth, the bao buns are perfectly soft and pillowy, and all the toppings bring freshness and richness to balance the dish.
If you’ve never made chashu before, don’t worry, it’s not hard, just a little time and patience. The overnight marinating step is what really makes this pork flavorful and juicy. Torching the slices gives it a nice caramelization. It adds so much depth and that signature charred edge you get at a restaurant.
Bao buns can feel intimidating too, but if you follow my bao recipe (linked here), they’ll turn out soft, fluffy, and just like the ones from your favorite ramen shop.
This recipe does take some planning (overnight marinating for the chashu), but the actual hands-on time is simple and relaxing. Turn on some music, take your time rolling the pork, and enjoy the process (I watched the new season of DCC while making it).
Notes
Rolling & Tying the Pork Belly: The roll shape is important for even cooking and that perfect round chashu slice. Roll the pork belly as tightly as you can into a cylinder. Use kitchen twine to tie it about every inch, starting with a secure knot at one end, wrap along the length of the pork, and tie off at the other end. A tight roll keeps the meat juicy and gives that signature spiral when sliced.
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