Latin-style Pork Belly Bao Bun


  • Dry-brined crunchy belly
  • As needed larded bao buns
  • Salsa negra
  • As needed masa crema
  • As needed pickled vegetables
  • As needed cilantro

Dry-Brined Crunchy Belly

  • 1 pork belly skin on
  • salt
  • sugar
  • cumin
  • coriander

Salsa Negra

  • 8 guajillo chile peppers blistered, peeled
  • 8 cloves garlic roasted, peeled
  • 2 poblano chiles roasted, peeled
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons allspice
  • 1 cup cider vinegar
  • To taste salt


  1. Pork Belly: Rub pork belly with salt, sugar, cumin and coriander on the meat side of pork belly only 
  2. Chill for two days in roasting pan 
  3. Fill roasting pan with water until it is half the belly’s height 
  4. Roast at 275°F for 3 hours 5.Turn up heat to 450°F for 5 minutes then decrease to 375°F and cook until skin is crisp, but not burnt 
  5. Portion for service 
  6. Salsa Negra: Puree all ingredients together

  1. To serve: assemble pork belly on bao buns with salsa negra, masa crema, pickled vegetables and cilantro