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Jared’s Million Dollar Food Truck Idea – Pork Belly Bao

August 2nd, 2010Uncategorizedalice 23 Comments


The idea came to me after watching an old episode of Sky Full of Bacon about Peking duck at Sun Wah. The use of the gwa pao buns to sandwich the crispy duck skin looked so delicious. So I thought to myself, I can make something like that but with a soft melt-in-your-mouth pork belly instead. The next day, I went and got a side of pork belly and went to work. The recipe I used for the pork is the same recipe I used to make chasu for ramen.

I love this combination of sweet and salty. The softness and sweetness of the buns goes perfect with the salty tender pork belly. To add texture to the bun, I added green onions and yellow chives and it gives a nice bite. Then finish it off with some Hoisin sauce for more sweetness.
With the rage of all the food trucks going on around the country and the new found love for pork and all things bacon, this will make the perfect food truck food combo. I am just waiting for Chicago to pass the foodtruck legislation. So who is with me? Any capital venturist interested in opening one with me? We can even call it Bao Wow!! (errr)
Ingredients
Pork belly with skin on
1 cup mirin
1 cup soy sauce
1/2 cup sake
2 cups water
1 clove garlic
1 package store bought frozen gwa pao buns
Hoisin sauce
Green onion
Yellow chives (optional)

Recipe

  • Wash and dry the pork belly
  • Cut into large chunks
  • Place it in a heavy pot with lid (i.e. dutch oven) with skin side up
  • Add the soy sauce, sake, mirin, water and garlic. The meat should be barely covered
  • Simmer on low for 2 hours with the lid on and flip the meat half way through
  • Remove the meat and let it cool
  • Slice the belly and place it back into the sauce
  • Let the pork belly marinate in the sauce overnight
  • Steam the buns in a steamer
  • Stuff the bun with the pork belly, green onion, yellow chives and hoisin sauce
Side note: Do not throw away the sauce. The sauce can be use to flavor soup for ramen or used as a basting sauce for grilled chicken or grilled pork belly.
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  • http://www.blogger.com/profile/00927477178826255125 Chung Nguyen

    I've never had one but your idea reminds me of this: http://www.baohausnyc.com/menu

  • http://www.blogger.com/profile/11180774161153423323 alice

    chung- yeah it's not that original (there's a wao bao in chicago) but jared just wants to sell it from a food truck :)

  • http://www.imadedinner.net Mara @ What’s For Dinner?

    Drooling…

  • http://www.blogger.com/profile/02698926168043709934 Shirley @ Kokken69

    Sometimes, I do wish that I know how to appreciate fatty pork like these better. There is almost an unspoken consensus that people who appreciates a good pork belly dish are people who truly know how to eat… and I hate to be excluded…hahaha… I am sure these taste good- I know I would pick off the fatty portion,dip the whole slice of lean pork in the thick gravy before sandwiching it with the soft bun :)

  • http://www.blogger.com/profile/14401891826371254437 michael.go.yee

    Those look like pork belly dentures in an old man's mouth! But in a delicious way. Btw, the heirloom tomato seedlings you gave me are producing lots of amazing fruit! Thanks so much!

  • http://www.blogger.com/profile/11180774161153423323 alice

    michael, i'm embarassed to tell you that we personally failed at getting our own plants to produce fruit. can we have some of yours? hahaha

  • http://www.select-catering.de berlin catering event

    I tried these buns on my last trip in Lao. I didnt like them too much but that had something to do with the fillings. Your buns look so much more appealing. You presented them very well and I think I would like to try them. But I guess the preperation of the buns is not so easy. But you never know. One day maybe…

  • http://noodlenthread.wordpress.com/ noodle \’n thread

    this would be a great idea!

  • http://www.blogger.com/profile/16692877694903417065 Candyce P.

    This looks so delicious (mimics my fave at Momofuku), with a recipe that is much simpler! I hope I can find the frozen baos at the Asian market here. Thanks for posting!

  • http://www.blogger.com/profile/00345872838094938675 Jared

    Candyce – If you are in the Chicago area, you can find the gwa paos in the frozen section of most Asian markets. I bought mine from Hong Kong Market in Chinatown. You can substitute with Man Tou but those are more dense.

  • http://www.blogger.com/profile/03738294126503212430 Mumbler

    Hi! I just found your blog and I am in love with your pictures and recipes! Could you share your recipe for the bao tse? They look so tender and delicate. I would love to try this recipe, if I could just find a good recipe for the bao. Thank you so much!

  • http://www.blogger.com/profile/00345872838094938675 Jared

    Mumbler – These are Taiwanese Gwa Pao that I purchased frozen from an Asian market. I am not sure how to make these either.

  • http://www.blogger.com/profile/14401891826371254437 michael.go.yee

    haha of course! once my tomatoes are ripe, i'll bring you some!

  • http://www.blogger.com/profile/03051459820167610517 Bernie

    Looks de-lish! Great idea!

  • http://www.blogger.com/profile/15063105115833625960 Venus ~ Vi

    That looks scrumptious! I shouldn't have come here with an empty stomach now I'm drooling like mad :,(

  • http://chiknpastry.com heather @ chiknpastry

    yum! sign me up for the food truck biz! :)

  • http://zencancook.com zenchef

    Wow. And i mean Wow!
    A million dollar idea + a million dollar photography.
    I can't keep up with you guys. Beautiful stuff!

  • http://www.bloomingteasite.com Blooming tea man

    This is a work of art and looks so yummy!

  • http://sasasunakku.com Sasa

    Beautiful pictures as ever! I really miss bao and other dim sum but I got to eat some when I was in London this weekend – happy me ^_^ These look awesome, pork belly rulz ok ^_^

  • Flyfish00

    I would definitely invest in this food truck!!

  • Vivienne

    i’ve had this bookmarked for ages and i finally got my act together and YUM! thanks for the recipe- Vivienne (May’s little sister)

  • Suzanne Mackenzie

    Where in Chicago did you buy the frozen gwa pao buns??

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