Pork Belly Bao
Pork Belly Bao is a beloved Chinese street food featuring soft, fluffy steamed buns filled with tender, braised pork belly. The filling typically consists of pork belly slow-cooked in a savory-sweet sauce of soy sauce, rice wine, sugar, and spices like star anise and ginger, often served with pickled vegetables. This dish is iconic in Taiwanese and Chinese cuisine, especially popular as a snack or breakfast item.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to the pork belly, with moderate carbs from the steamed bun. A single serving provides iron, B vitamins, and collagen from the braised meat, but is calorie-dense, roughly 300-400 calories per bun depending on size and preparation.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 12 g |
| Carbs | 28 g |
| Fat | 14 g |
| Fiber | 1.5 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Iron | 2.5 mg |
| Potassium | 220 mg |
| Phosphorus | 110 mg |
| Niacin (B3) | 3.2 mg |
| Thiamin (B1) | 0.4 mg |
| Vitamin B6 | 0.3 mg |
| Zinc | 2.1 mg |
| Selenium | 12 µg |
Per 1 bao (120 g) · estimated, varies by recipe
💡 What's interesting
Pork Belly Bao reflects the Chinese culinary principle of balancing textures—soft bun against melt-in-your-mouth meat—and flavors, combining savory, sweet, and umami notes. Nutritionally, the slow braising process breaks down collagen in the pork, making it easier to digest while adding richness.
