Bao Bao Recipe with Korean Barbecue Sauce for Weight Loss

The recipe for bao bao with Korean barbecue sauce is original and delicious. The meat is prepared in the oven and is tender, juicy. It would also be possible to prepare the bacon in a slow cooker, Crock Pot type and hit the oven to give it that crunchy touch.

This dish is the king of street cuisine snacks or “Street food”. In recent years, the “saam” have also become very popular, a preparation that is reminiscent of the idea of ​​the bath, but changing the bread for lettuce leaves, like these meat saam.


This bao bao recipe it is one of the many variants that can be made with this bread. Although bao can be made by hand and are delicious, it takes some time to prepare. At present there are already numerous establishments that sell them ready-made, which makes it a much faster option.

The origin of this bread is located on the island of Taiwan, where it is known as “Gua Bao” or “Hoo-Ka-Ti”, which means “tiger bites pig”, inspired by its appearance, since Bao bread is reminiscent of a tiger’s mouth than a pig.

The bao bao or “Gua Bao” is the king of Taiwanese street cuisine snacks.


The original recipe for this bao bao does not use barbecue sauce, but It is a fusion that we have made at home and it is delicious. In addition, the sauce can be used to prepare delicious ribs as well. It’s even possible to swap Korean sauce for a homemade barbecue sauce.


  • 500 gr of fresh Iberian pork belly from Freshnau
  • 3 tablespoons of spice mix (lemongrass, kaffir lime, cloves, Sichuan pepper, star anise, orange peel, lime peel) from Casa Ruiz Granel
  • 500g Fossil River Salt Petals
  • 500 g sugar from Cooperativa Acor
  • 1 unit Dutch cucumber from Guzman at Home
  • 1 Guzman en Casa purple onion
  • 3 spoonfuls of sugar
  • 1 tablespoon of salt
  • 50 ml rice vinegar from Oriental Market
  • 50 ml water
  • 6 units of bao bread
  • 2 tablespoons Lee Kum Kee’s hoisin sauce
  • 10 coriander leaves
  • 3 tablespoons of Japanese mayonnaise from Japan Shop
  • 4 tablespoons Korean barbecue sauce


  1. To prepare the bao bao recipe there are marinate the bacon. To do this, mix the salt, sugar and the chosen aromatics in a bowl, add the bacon, cover and leave to marinate in the fridge for at least 12 hours.
  2. Preheat the oven to 150Cº.
  3. Take the bacon out of the fridge and clean well to remove the salt and sugar mixture. Dry with kitchen paper and place on a baking tray.
  4. Spread generously with Korean barbecue sauce.
  5. Put the bacon in the oven for 2 and a half hours at 150º. After that time, raise to 230º and continue roasting for 20 minutes, until the fat is golden brown.
  6. While the bacon is roasting, Prepare the Pickled Cucumber and Onion. To do this, we cut both into thin slices.
  7. In a casserole add the water, vinegar and tablespoons of sugar and salt. Put it to cook, stirring well so that everything dissolves.
  8. When everything is diluted, add the cucumber and onion slices and let it rest outside the fire for 30 minutes.
  9. Take the bacon out of the oven and allow to cool to room temperature.
  10. Steaming the baths following the manufacturer’s instructions.
  11. Fill the baths still hot, with the bacon, a teaspoon of Hoisin sauce, a splash of Japanese mayonnaise, the pickles and the coriander leaves.


  • The baths have to be steamed, and this can be done in a casserole, in a steam oven, in a bamboo steamer or in the Varoma of the Thermomix.
  • The bacon can be eaten cold, although it is advisable to take it warm to enjoy its flavor well.
  • You can change the cucumber and onion pickled by some fermented vegetables.
  • This recipe pairs wonderfully with a Monte Real Tempranillo Blanco.

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