If ever there was a dish that balances sweet, salty and sticky perfection, this is it. These miso and maple pork belly bao buns are soft, saucy and deeply satisfying, with tangy pickled cucumber cutting through the richness like a dream. The best part? Most of the work happens the day before, so when it’s time to eat, all you need to do is warm, steam and assemble.

Think of it as a weekend project:
Day 1 (Morning): Cure the pork belly and start the cucumber pickles.
Day 1 (Afternoon): Roast and slow-cook the pork, then chill overnight.
Day 2: Glaze, grill, steam and build your bao buns — ready for lunch or dinner.

I bought frozen bao buns (Mr Chens) and reheated them in my rice cooker steamer which worked really well.  This make-ahead approach means you get all the glossy, restaurant-style results without last-minute stress. I steamed the buns in my rice cooker using a bamboo basket.  Worked a treat!

Why You’ll Love This Miso and Maple Pork Belly Bao Buns Recipe

  • Sweet–savoury balance – Miso and maple are the ultimate flavour duo.
  • Stress-free timing – Most of the prep happens ahead, so serving day is quick.
  • Crowd favourite – Build-your-own bao always wins friends.
  • Restaurant-quality at home – Sticky pork with crunchy skin, pillowy bao, crisp cucumber.

RELATED POST: Maple Salmon Poke Bowls

Miso and Maple Pork Belly Bao Buns
Miso Pork Belly in Bao Buns

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Miso and Maple Pork Belly Bao Buns
Yield: 6 main serves

Miso and Maple Pork Belly Bao Buns

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
There’s something a little bit magical about a bao bun. Maybe it’s the soft, cloud-like texture or the way it cradles rich, glossy fillings like a tiny edible pillow. These Miso and Maple Pork Belly Bao Buns bring that magic home — all sweet, salty, and sticky perfection in every bite. The pork belly melts in your mouth under a lacquered glaze of maple and miso, while crisp pickled cucumber cuts through the richness with a tangy twist.

Don’t be put off by the multi-step process — most of the work happens while you’re doing something else. The pork and pickles can be prepped the day before, making it a weekend-friendly recipe that rewards a little patience with big, restaurant-worthy payoff. When you finally tuck one of these buns into your hands, you’ll wonder why you ever ordered them out.

Ingredients

  • 18 bao buns (store-bought or homemade)
  • 1.2–1.5 kg pork belly, skin scored
  • Salt
  • Maple sugar (or substitute brown sugar)
  • For the Pickled Maple Cucumber:
  • 1 large cucumber, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp black peppercorns
  • ½ cup maple syrup
  • ½ cup white wine vinegar
  • For the Pork Glaze:
  • 2 tbsp maple syrup
  • 2 tbsp miso paste
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sesame oil

Instructions

    🥒 How to Make the Pickled Maple Cucumber

  1. Start this first so it has time to work its magic. The longer it sits, the punchier it gets .Place the sliced cucumber, garlic and peppercorns into a large jar or airtight container.
  2. In a small pan, bring maple syrup and vinegar to a boil, then set aside to cool. Pour the cooled liquid over the cucumber mixture.
  3. Seal and refrigerate for at least 4 hours, but overnight is ideal.

🐖 How to Cook the Pork Belly

  1. Score the pork skin with a sharp knife (or ask your butcher to do this).
  2. Mix equal parts salt and maple sugar, rub evenly over the pork, and rest for 2 hours. This draws out moisture for crisp skin and deeper flavour.
  3. Preheat oven to 200°C.
  4. Rinse off the salt/sugar mix, pat dry and place in a roasting tin.
  5. Roast for 15–20 minutes until golden brown.
  6. Reduce oven to 120°C and cook for 1 hour 30 minutes, until tender and the internal temperature reaches 62.8°C.
  7. Cool, then wrap tightly in cling film and refrigerate overnight.

🔥 Glaze and Grill the Pork

  1. Mix the glaze ingredients in a small bowl.
  2. Cut pork into 3 cm cubes.
  3. Grill or barbecue for 3–4 minutes, turning halfway and brushing with the glaze until the pork is caramelised and sticky. Don’t rush this step — the glaze thickens as it caramelises, giving that glossy finish.

🥢 To Serve

  1. Steam bao buns according to packet instructions (usually 8–10 minutes).
  2. Gently open each bun and fill with pickled cucumber and glazed pork belly.
  3. Add your favourite garnishes — try coriander, spring onions, sesame seeds or a drizzle of sriracha mayo.

Serve immediately and prepare to impress. One bite, and you’ll understand why bao buns are such a global obsession.

Notes

  • Make ahead: Both the pork and pickles can be made up to two days in advance.
  • Shortcut: Buy pre-cooked bao buns and steam from frozen
  • Leftovers: Keep pork and pickles separately in airtight containers for up to three days. Reheat pork under the grill for 5 minutes to restore its sticky shine.

    • Nutrition Information:

    Yield:

    6

    Serving Size:

    1
    Amount Per Serving: Calories: 1315Total Fat: 52gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 192mgSodium: 1621mgCarbohydrates: 137gFiber: 5gSugar: 35gProtein: 71g

    Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.

    © Kerry Heaney
    Steaming the bao buns

    Got Leftovers?  Here’s How to Use Them

    Consider leftovers from this recipe as an absolute blessing as there’s so many ways you can incorporate these ingredients to lift your everyday meals with no extra effort. What a win/win!

    Ways to Use Pickled Maple Cucumber

    1. Add crunch to sandwiches or wraps
    Layer slices into roast chicken, ham or turkey sandwiches for a sweet-tart lift. It’s especially good with cream cheese or soft brie.

    2. Brighten up a cheese board
    Serve chilled pickles alongside sharp cheddar, prosciutto, and toasted nuts. The maple acidity cuts beautifully through rich cheeses.

    3. Stir through Asian salads
    Toss thin slices into a soba noodle or rice-paper roll salad with herbs, shredded carrot, and a drizzle of sesame oil.

    4. Serve with grilled fish or prawns
    The tangy maple vinegar profile pairs perfectly with seafood — think grilled salmon, barbecued prawns, or crispy skin barramundi.

    5. Add sparkle to a burger
    Use as a zesty alternative to gherkins on your favourite beef or veggie burger.

    Ways to Use Leftover Miso-Maple Pork Belly

    1. Pork fried rice or noodles
    Slice into strips and toss through fried rice or yakisoba noodles with spring onions and a splash of soy. The sticky glaze becomes the perfect sauce base.

    2. Bao-less bowls
    Serve warm pork cubes over jasmine rice with steamed greens and drizzle with leftover glaze — a simple midweek meal.

    3. Luxe breakfast
    Layer crispy pork slices over poached eggs and sourdough for an indulgent brunch twist on bacon and eggs.

    4. Pork tacos or lettuce cups
    Wrap in soft tortillas or crisp lettuce leaves with cucumber pickles, coriander and a squirt of sriracha mayo.

    5. Pork and pickled cucumber sliders
    Mini brioche buns, pork belly, a few pickled cucumber slices and a spoonful of kewpie mayo — instant party food.

    6. Ramen topper
    Add thick slices to steaming ramen bowls for a miso-maple spin on chashu pork.

    Recipe supplied by Australian Maple.

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