Bánh Bao Kẹp Xá Xíu recipe is a quick and easy way to make delicious Chinese BBQ pork buns at home. The pork belly gets coated in a sweet and savory char siu glaze and then cooked to crispy, caramelized perfection in the air fryer. The bao buns steam up light and fluffy. For busy home cooks, this recipe is a great way to experience authentic char siu flavor without the lengthy prep and marinating time traditionally needed. Keep reading to learn all the tips and tricks for making these mouthwatering air fryer char siu pork belly buns at home.
Ingredients For Bánh Bao Kẹp Xá Xíu
For the Char Siu Pork Belly:
- 1 lb pork belly, skin removed
- 1/4 cup char siu sauce
- 2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon five spice powder
For the Bao Buns:
- 6-8 frozen or homemade bao buns
- Vegetable or coconut oil for steaming
Optional Toppings:
- Sliced green onion
- Toasted sesame seeds
- Cilantro
- Sliced cucumber
- Sriracha mayo
For the char siu glaze, we’re using a blend of classic Chinese sauces and seasonings like char siu sauce, five spice powder, hoisin sauce, honey, and rice wine vinegar. You can play around with the ratio of sweet and savory flavors. Other substitutions could include using brown sugar, oyster sauce, rice wine, or extra garlic.
Preparing the Char Siu Pork Belly
- Trim any excess fat from the pork belly and remove the skin. Cut into 1-inch cubes.
- In a bowl, combine the char siu sauce, honey, vinegar, hoisin sauce, garlic, and five spice powder. Add the pork belly cubes and marinate for at least 30 minutes up to overnight.
- When ready to cook, preheat your air fryer to 380°F.
- Add the pork belly cubes in a single layer, making sure not to overcrowd. Air fry for 10-12 minutes, flipping halfway.
- Brush on another coating of the marinade during the last 2 minutes to achieve a glossy char siu glaze. Air fry for 2 more minutes.
- Repeat with any remaining pork, adjusting time as needed. The pork is done when it reaches an internal temperature of at least 145°F.
Assembling the Bao Buns
- Prepare your bao buns according to package instructions. For homemade, steam buns for 8-10 minutes until puffed.
- Carefully open the steamed bao buns without tearing them.
- Add 2-3 pieces of char siu pork belly into each bun. Top with sliced green onions, cilantro, or other desired toppings.
- For best results, add any sauces like sriracha mayo on the side for dipping to prevent the bun from getting soggy.
- Enjoy immediately while the buns are warm and soft.
Evenly distribute the filling so it doesn’t spill out. Don’t overstuff or the bun can tear.
Serving Suggestions and Variations
- For a complete meal, serve buns alongside jasmine rice and a crunchy side like kimchi or cucumber salad.
- Substitute chicken, five-spice tofu, or mushrooms for the pork belly.
- Try different glazes like hoisin, mala, orange, or Thai sweet chili sauce.
- Add veggies like shredded carrot, sliced jalapeño, or pickled daikon to the bun.
Frequently Asked Questions
Can I prepare the char siu pork belly in advance?
Yes! After cooking in the air fryer, let the pork strips cool completely. Then store covered in the fridge for 3-5 days. Reheat before serving.
What’s the difference between char siu and other Chinese BBQ glazes?
Char siu specifically uses a honey glaze for sweetness. Maltose is also common. Soy sauce adds the savory flavor. Chinese five spice contributes warming spices like star anise and cloves. The result is the classic Chinese BBQ taste.
How do I make my own bao buns from scratch?
Make a soft, slightly sweet yeast dough. Portion into small rounds and pleat to form the distinctive bao shape. Let rise again before steaming until puffy. Fill as desired. It takes time but homemade baos are worth it.
Is there any benefit to using an air fryer vs. oven?
The circulating hot air of an air fryer cooks food very quickly and evenly. This gives the char siu glaze time to caramelize without overcooking the pork. The air fryer also uses less oil for a healthier crunch.
Conclusion: Bánh Bao Kẹp Xá Xíu
These air fryer char siu pork belly buns are awesome for busy home cooks. The air fryer produces juicy, melt-in-your-mouth pork belly with a crackling exterior in half the time. Brushed with a luscious char siu glaze, the Chinese BBQ flavors shine through. Served up in fluffy steamed bao buns with fresh garnishes, they make an amazing Asian-inspired meal. Want to try more air fryer recipes? Everything from veggie fritters to chicken wings get crispy fast. Give this char siu pork belly bun recipe a go – Your tastebuds will thank you.
Air Fryer Bánh Bao Kẹp Xá Xíu (Char Siu Pork Belly Buns)
Notes
- Adjusting for Different Air Fryers: Cooking times may vary depending on your air fryer model. Keep an eye on the pork belly during cooking and adjust the time as needed.
- Marinating Time: While overnight marinating is recommended for the best flavor, you can marinate the pork belly for as little as a few hours if you're short on time.
- Charring the Pork Belly (Optional): If your air fryer has a broil setting, you can use it to char the outside of the pork belly for a few seconds after cooking. Just be careful not to burn it.
- Leftovers: Leftover char siu pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or microwave before using in buns.
Ingredients
- For the Char Siu Pork Belly:
- • 1 pound boneless pork belly
- • 1 packet pre-made Char Siu seasoning (adjust based on brand recommendations)
- • 1/2 cup water
- • 2 tablespoons honey
- For the Buns:
- • Pre-made steamed buns (enough for 4 servings) - You can find these in the Asian section of most grocery stores.
- For the Fillings (optional):
- • 1 carrot, julienned (cut into matchsticks)
- • Cilantro leaves, for garnish
- • Hoisin sauce, for dipping
Instructions
- Marinate the Pork Belly: In a bowl, combine the Char Siu seasoning, water, and honey. Mix well. Add the pork belly and coat it evenly with the marinade. Cover the bowl and refrigerate for at least overnight, or up to 24 hours for the most flavorful results.
- Cook the Pork Belly: Preheat your air fryer to 400°F (200°C). Remove the pork belly from the marinade, reserving 3 tablespoons of the marinade for later. Pat the pork belly dry with paper towels. Place the pork belly in the air fryer basket in a single layer, leaving space between each piece for even cooking.
- Air Fry the Pork Belly: Cook the pork belly for 7 minutes. Flip the pork belly and brush it with the reserved marinade. Cook for an additional 7 minutes, or until the pork belly is cooked through and slightly crispy on the edges. You can check for doneness by inserting a thermometer into the thickest part of the pork belly and ensuring it reaches an internal temperature of 145°F (63°C).
- Assemble the Buns: While the pork belly is cooking, steam the pre-made buns according to package instructions. This usually involves steaming for 7-9 minutes in a bamboo steamer basket.
- Slice and Serve: Once cooked, remove the pork belly from the air fryer and let it cool slightly. Slice the pork belly thinly against the grain. Open the steamed buns and fill them with the sliced pork belly. Add any desired fillings like julienned carrots and cilantro. Drizzle with hoisin sauce for dipping.
Nutrition Facts
Air Fryer Bánh Bao Kẹp Xá Xíu (Char Siu Pork Belly Buns)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 600 | |
| % Daily Value* | ||
| Total Fat 35 | 53.8% | |
| Saturated Fat 15 | 75% | |
| Trans Fat 0 | ||
| Cholesterol 150mg | 50% | |
| Sodium 1000mg | 41.7% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 2 | 8% | |
| Sugars 30 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
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