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Pulled Pork Bao Buns: quick, cozy and tasty

Prep 15 min Cook 40 min Difficulty 2/5

Quick pulled pork bao buns with hoisin glaze, cucumber, and cilantro in under an hour.

Why this recipe works

Pulled pork bao buns are a quick, comforting handheld meal. This recipe uses a small skillet-friendly braise to create tender pork in a sticky hoisin-savored glaze, then folds it into soft bao with crisp cucumber, mayo, and cilantro. Suitable for weeknights, casual dinners, or a small gathering.

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Key takeaways

Simple, cozy weeknight sandwich idea.
Three-ingredient pork simmer yields flavorful filling.
Ready-made bao buns speed assembly.

Recipe guide

Pulled pork bao buns are a quick, comforting handheld meal. This recipe uses a small skillet-friendly braise to create tender pork in a sticky hoisin-savored glaze, then folds it into soft bao with crisp cucumber, mayo, and cilantro. Suitable for weeknights, casual dinners, or a small gathering.

A fast, flavor-packed bao bun idea you can make tonight.

  • Simple, cozy weeknight sandwich idea.
  • Three-ingredient pork simmer yields flavorful filling.
  • Ready-made bao buns speed assembly.

1. Sear and glaze

Brown pork pieces in oil, then cook with garlic and shallot. Add hoisin, soy, rice vinegar, honey, and five-spice; simmer until pork is cooked through and sauce thickens.

2. Prep toppings and buns

Warm bao buns per package instructions. Mix mayonnaise with optional sriracha for a spicy mayo. Slice cucumber thinly for quick-pickle-like crunch if desired.

3. Assemble and serve

Shred pork if pieces are large, spoon into buns, top with cucumber, drizzle sriracha mayo, and scatter cilantro. Serve immediately.

Ingredients

  • 300 g boneless pork shoulder (trimmed, small pieces)
  • 1 tbsp vegetable oil
  • 2 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp five-spice powder
  • 1 garlic clove (minced)
  • 1 small shallot (thinly sliced)
  • 4 small bao buns (pre-steamed or frozen)
  • 1/2 cup quick-pickled cucumber (thin slices)
  • 2 tbsp mayonnaise
  • 1 tsp sriracha (optional)
  • fresh cilantro leaves (to taste)

Instructions

  1. Heat oil in a skillet over medium-high heat.
  2. Add pork pieces and sear until browned on all sides.
  3. Reduce heat to medium and add minced garlic and sliced shallot, cook until fragrant and soft.
  4. Stir in hoisin, soy sauce, rice vinegar, honey, and five-spice; coat pork and simmer gently until sauce thickens and pork is cooked through, 6–8 minutes.
  5. If pieces are large, shred lightly with two forks in the pan and continue to cook 1–2 minutes to absorb sauce.
  6. Warm bao buns according to package instructions or steam briefly until soft.
  7. Mix mayonnaise and sriracha in a small bowl.
  8. Fill each bun with a spoonful of pulled pork, add quick-pickled cucumber, a drizzle of sriracha mayo, and cilantro leaves.
  9. Serve immediately.

FAQs

Can I use a different cut of pork? Pork shoulder works best for shredding; you can substitute boneless pork butt, but adjust cooking time if needed.
Can I make this ahead? Cooked pork mixture can be made 1 day ahead and reheated; keep separate from buns and assemble just before serving.
Is there a non-spicy version? Omit sriracha and adjust honey if you want a milder, sweeter glaze.