My favorite thing to do in the kitchen is combining cuisines into seriously good fusions, and these Chinese bao buns filled with Dominican chicharrónes are my new favorite blend of Dominican and Chinese flavors!

This is seriously as good as it sounds

Homemade, pillowy bao buns filled with crispy and fatty fried pork belly and topped with fresh, crunchy vegetables like cabbage, pickled onions, and scallions.

A few slices of avocado would take this over the top! I had to hold back from adding slices of plantains in here to make a true Caribbean-Chinese bao bun, but you may see a plantain bao bun soon!

Where to find premade frozen bao buns

You can usually find frozen bao buns in your local Chinese supermarket. I find mine in Chinatown in New York City, but you can try H-mart or any Chinese store near you.

You can make bao buns without a bamboo steamer

No need to go order a bamboo steamer on Amazon, you can make perfect bao buns at home with just a rice cooker or steamer pot!

Dominican Chicharron Bao Buns

Dominican Chicharrón Bao Buns

5 from 1 vote
Try the perfect fusion of Dominican and Chinese flavors with these homemade bao buns filled with crispy chicharrónes.
Prep Time 15 minutes
Cook Time 46 minutes
Rest Time 30 minutes
Total Time 1 hour 31 minutes
Course Main Course
Cuisine Chinese, Dominican
Servings 8 buns


Bao Buns

  • 2 cups flour all-purpose
  • tsp instant yeast
  • 1 tsp baking powder
  • 1 tsp sugar
  • ¾ cup water lukewarm
  • 2 tbsp olive oil for brushing
  • 2 cups water for steaming


  • 1 lb pork belly cut into 2 inch pieces
  • ½ cup naranja agria
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp oregano
  • cup frying oil
  • 2 limes
  • 2 scallions chopped (for topping)
  • 1 cup cabbage shredded, (for topping)
  • ½ red onion sliced, pickled (for topping)
  • ¼ cup mayoketchup (for topping)


Bao buns

  • Combine flour, yeast, baking powder, and sugar in a large bowl. Slowly add water, stirring continuously, and knead until a rough dough forms. Rest for 10 minutes, then knead for 2-3 minutes until smooth.
  • Roll dough into a rope, divide into 8-12 pieces, shape into balls, and flatten each into an oval about ¼ inch thick, dusting with flour if needed. Brush oil over half of each oval, then fold lengthwise.
  • Oil the steamer surface and line with parchment paper. Place buns in the steamer, leaving space between them, and let rest for 20 minutes until doubled in size.
  • Fill steamer with water, place the basket on top, cover, and steam for 10 minutes. Carefully remove the bao buns and set aside.


  • Season pork belly with naranja agria, salt, pepper, and oregano. In a pot, combine pork belly with just enough water to cover all the pork. Boil until all the water evaporates (drain if a bit of water is left in the pot before moving forward).
  • Fill the pot with oil and and cook the pork belly over low to medium heat until golden brown, or about 10-12 minutes.

Assembling Chicharrón Bao Buns

  • Fill the buns with shredded cabbage, pieces of chicharrónes, pickled onion, mayoketchup, and scallions. Enjoy y buen provecho!


Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.
Keyword Pork
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