Tour Of Asia Smoked Pork Belly Bao Bun Tacos

Take your tastebuds on a trip across Asia with juicy smoked pork belly tucked into soft bao buns, drizzled with Blazing Star Asian Bang Sauce, and topped with tangy pickled veggies and jalapeños. It’s East meets smokehouse in taco form — bold, balanced, and utterly craveable.

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📋Quick Recipe Card

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🛒Ingredients

For the Smoked Pork Belly

• 3–5 lb pork belly (skin removed) 
• Melinda’s Japanese Barbecue Sauce
• 2–3 tbsp Blazing Star Beef Rub
• Blazing Star Asian Bang Sauce (for glazing) 

For Pickled Vegetables

• 2 medium carrots, julienned 
• 1 daikon radish, julienned 
• 1½ cups boiling water 
• ½ cup sugar 
• 4 tbsp kosher salt 
• ¾ cup rice wine vinegar 
• 2 jalapeños, thinly sliced 

For Assembly / Tacos

• Steamed bao buns (store-bought or homemade)
• Additional Blazing Star Asian Bang Sauce for drizzling
• Extra jalapeño slices
• Pickled carrot & daikon mix

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🔥Step-by-Step Instructions

Prepare Pork Belly

• Trim the pork belly into manageable slabs. 
• Slather all sides with Melinda’s Japanese Barbecue Sauce.
• Evenly coat the pork belly with Blazing Star Beef Rub. 
• Smoke at ≈250 °F for ~5 hours or until internal temp ~190 °F. 
• Brush or coat the exterior with Asian Bang Sauce, then continue cooking until 195°F internal. 
• Remove from heat. Let rest until internal temp drops to around 150 °F before slicing. 

Pickle the Vegetables

• Julienne carrots and daikon. 
• In a bowl, combine boiling water, sugar, salt, and stir until dissolved. 
• Stir in rice wine vinegar. 
• Submerge carrots, daikon, and jalapeños in the pickling liquid. 
• Refrigerate at least 2 hours (or overnight ideally).

Assemble the Bao Tacos

• Steam or warm your bao buns.
• Take a slice of smoked pork belly, place it inside one bao “taco.”
• Drizzle extra Asian Bang Sauce over the pork belly. 
• Add a few thin slices of jalapeño. 
• Top with pickled carrots and daikon. 
• Repeat for remaining buns.
• Serve Immediately so the buns stay soft, the pork is juicy, and the pickles stay crisp.

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💡Pro Tips

• Let the pork rest before slicing — it helps retain juices and avoids soggy meat.
• Slice pork belly against the grain for better texture.
• Pickle the veggies ahead of time (even the night before) to deepen flavor.
• Warm the bao buns just before filling so they remain soft but not soggy.
• Don’t overload the bao — balance pork, sauce, and pickles for best bite.

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🛒Shop the Flavors

• Blazing Star Beef Rub 
• Blazing Star Asian Bang Sauce