Apricot Ginger Teriyaki Glazed Pork Belly Bao with Quick-Pickled Cucumber and Cilantro Slaw

Apricot Ginger Teriyaki Glazed Pork Belly Bao with Quick-Pickled Cucumber and Cilantro Slaw

Rich, sticky-sweet pork belly meets bright quick-pickles and cooling cilantro slaw inside soft steamed bao. The star is Coo Moo Apricot Ginger Teriyaki Glaze, used both as a braising/sauce component and a finishing glaze for glossy, irresistible bites.

Ingredients

• 2 pounds pork belly, skin removed, cut into 2-inch wide strips
• 1 cup low-sodium chicken stock
• 1/2 cup Coo Moo Apricot Ginger Teriyaki Glaze (product link)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 4 cloves garlic, smashed
• 2-inch piece fresh ginger, sliced
• 1 tablespoon brown sugar
• 1 star anise (optional)
• 12 small steamed bao buns or hamburger buns if unavailable
• 1 medium cucumber, thinly sliced
• 1/3 cup rice vinegar (for quick pickle)
• 2 tablespoons sugar (for quick pickle)
• 1/2 teaspoon salt (for quick pickle)
• 1 cup shredded napa cabbage
• 1/2 cup fresh cilantro leaves, roughly chopped
• 2 green onions, thinly sliced
• 1 small jalapeno, thinly sliced (optional, for heat)
• 2 tablespoons mayonnaise
• 1 teaspoon lime juice
• Sesame seeds and extra glaze for finishing

Instructions

1. Make the quick-pickled cucumber: In a bowl combine 1/3 cup rice vinegar, 2 tablespoons sugar, and 1/2 teaspoon salt. Stir until sugar dissolves. Add the thin cucumber slices and let sit at room temperature while you prepare the pork, at least 20 minutes. Drain before serving.
2. Brown the pork belly: Heat a heavy-bottomed skillet or Dutch oven over medium-high heat. Add pork belly pieces in a single layer and brown on all sides, 3 to 4 minutes per side. Work in batches if needed. Remove and set aside.
3. Sear aromatics: Reduce heat to medium. Add sesame oil to the pot and toss in smashed garlic and sliced ginger. Sear 1 minute until fragrant but not burned.
4. Braise with the glaze: Return pork belly to the pot. Add chicken stock, 1/2 cup Coo Moo Apricot Ginger Teriyaki Glaze, soy sauce, rice vinegar, brown sugar, and star anise if using. Bring to a gentle simmer, cover, and braise on low for 1 hour 15 minutes to 1 hour 30 minutes until pork is tender and almost forkable. Turn pork pieces halfway through.
5. Reduce to sticky glaze: Carefully remove pork pieces to a plate. Strain braising liquid into a saucepan, discard solids, and simmer the liquid until reduced to a thick glaze consistency, about 8 to 12 minutes. Stir occasionally. Taste and adjust with a splash more glaze or soy if you want sweeter or saltier.
6. Glaze and crisp: Return pork belly to a rimmed baking sheet lined with foil. Brush generously with the reduced glaze and broil 3 to 5 minutes until edges caramelize and become slightly crisp. Watch closely so it does not burn. Alternatively, pan-sear each piece for a caramelized crust.
7. Prepare cilantro slaw: In a bowl combine shredded napa cabbage, chopped cilantro, green onions, jalapeno if using, mayonnaise, and lime juice. Toss and season with salt and pepper. Keep chilled.
8. Assemble bao: Warm steamed buns according to package directions. Fill each with a piece of glazed pork belly, a spoonful of quick-pickled cucumber, and a small handful of cilantro slaw. Drizzle extra Coo Moo Apricot Ginger Teriyaki Glaze over the top and sprinkle with sesame seeds.
9. Serve: Arrange on a platter and serve immediately while pork is warm and glossy. Offer extra glaze at the table for dipping.

Notes

• Make ahead: Pork belly can be braised a day ahead. Refrigerate, then reheat and broil to re-crisp before serving.
• Protein swaps: Try the same technique with thick-cut pork shoulder pieces if pork belly is not available, increasing braise time until tender.
• Creative use of the product: This recipe uses the Apricot Ginger Teriyaki Glaze both in the braising liquid to infuse meat with fruit-forward umami and again as a finishing glaze for shine and extra layered flavor.