Perfect Homemade Pork Belly Bao Buns (2 Ways) 

I appreciate that Josh’s Asian inspired sauces aren’t just soy sauce and sweet chili sauce

Bruh most RU-vidrs out here reppin Raycons or Raid: SL and Josh out here slinging $1,500 smokers while running "But Cheaper" as one of his mainstay segments.

Got my delivery date for Papa's cook book. Unapologetically excited about that. Stay awesome and stay cooking kids!

Joshua: “take it or leave it” Me: *looks up 885 ironwood traeger* I think I will leave it

joshua classifying bao buns as a classic iconic food in the same league as pizza and burgers brings me so much joy asian food getting the recognition it desserves 😌✋

As a Taiwanese, I am genuinely impressed by how authentic Joshua’s recipe is.

I remember my mom making this, love you mom

12:09 "time doesn't equal difficulty, it just means you have to be patient in your life" JW holy book part 5

I showed this to my Chinese parents You got the Asian seal of approval

Can we just take a moment to appreciate how Vikrim and the rest of the team’s camerawork and editing skills and flair have increased over the years?

these are legit my favourite food to get when eating out, so happy that Joshua released this recipe. and my new bbq can do smoking so you bet you sweet joshy cheeks im making this (omg thanks for all the likes everyone :)

I see everyone talking about how expensive Josh is… Guys, he NEVER said that you need to use what HE uses HE said take it or leave it bc they sponsored him

“Start with 1 and a half pounds of skin on pork belly” Proceeds to slap giant slab of meat on the table

Rather than the towel you can use aluminum foil to help w/the seal between your pot and the lid. I do this when I make rice all the time and it works very well...also, no fire hazard for those of us w/gas burners.

Thank you for your passion of Asian cuisine!

Josh, you should try something from the Turkish cuisine, it's so incredibly rich!

Gua Bao is really good, since living in Asia, there is a lot in the street food! Love that Joshua made it, so I can do it at home now. thx Joshua btw

Have literally binged most of your videos recently, you have officially become the GOAT of RU-vid cooking, Muchas Gracias Papa x

Yummy, the Asian "burger", Gua Bao. Wonder what it tastes smoked, can't do that with my rice cooker :(

I just wanna say, thank you Josh for making me, and I’m sure a lot of other people, feels like chefs watching you make food while we’re in bed eating chips knowing we don’t have any of the ingredients needed or the energy

Just made these with some sweet garlic stewed beef and pickled onions. Super easy to follow along and I really appreciate the recipe in the description. Turned out amazing! I absolutely love the texture and now I’ve got a whole freezer full! Thanks Josh!

Second time telling PAPA to make: - Mapo Tofu

i made this today and hands down one of the BEST recipes i've tried. thank you so much for sharing your knowledge!

neighbors:he's talking to the cupboard again

As an asian food stay-at-home cook for decades, I must say you're really good at cooking asian dishes and you know the ingredients of each dish very well. I'm pretty sure Uncle Roger would approve this dish in a heartbeat. I make asian Pork belly dishes every week and your technique is very similar to mine. I have 3 judges at home who can roast me anytime if I make bad dishes, they're worse than Uncle Roger,lol. I'm always grateful living under the same roof with my "judges" who always make me a better cook. Keep up and please try to make Bun Bo Hue next time when you can, it's one of the best Vietnamese dishes after Pho.

I think at some point Josh hit a level where "Homemade" is a term that can be used by pro home cooks that have sunk a bunch of money into their setup. No shade, I think Josh is doing exactly what he wants to do, but most times I see his stuff and I know im strongly encouraged to get expensive gear and far out spices. It's really cool and im sure Josh is doing exactly what he wants to do as a creator, but I think Josh is getting more and more unreachable with these recipes.

7:33 "Or it will obliterate your blender's blades" (laughs in 1985 Braun Multipractic that successfully keeps turning pebbles into goddamn sand to this very day)

Josh gives us weight in metric but not the temperature. That grinds my gears

I've always wanted to make some of josh's recipes but never gotten around it, until today... And it's completely worth the time and effort it takes ❤

I love that he tucked his book in to go to sleep after a job well done, at the end of the video. Josh is always making me laugh.

I was looking up how to make these the other day, you are a wonderful human being thank you papa. I wanna make these soon and make you proud 🥺

"Not like a 'shmoke n' a pancake'" hahah, love that you referenced Austin Powers' Gold member !

Making some of these at work! Finished the pork belly tonight and it is phenomenal. Just need to thicken that sauce tomorrow and I’m good to go. Added some of my own flair to the juice too (garlic, sriracha, and sesame seeds)

Bro I was planning on making something like this since I had it at a nearby ramen shop and I'm definitely gonna try this.

I started with the Trager Tailgater 20, Loved it so much I upgraded last year to the Trager Pro 34. It has been worth every penny! As soon as I got it I started making Jerky for friends and family and at $10 a bag I made that money back real fast. That being said... Josh I would love to see an episode about curing and smoking jerky at home. I use a kit but would love to see someone do it from scratch with Prague Powder #1 or Morton Tender Quick, Or just salt!

For those of us on a budget or in covid lockdown: shaosin wine can be subbed by European white wine. Rock sugar as Joshua said can be subbed by normal sugar. Dark soy can be replaced by all light soy sauce. Tried and true and freakin delicious.

Hi Josh!! Love your videos and have learned so much from them! Thank you for making bao!!! These were a staple of my childhood and Im so glad to see them get more popular! As a vegetarian though, I’m sad because I can’t make many of the recipes. I was wondering if you could include some non-meat options/substitutes for your recipes (either in your online written recipes or just mentioning potential alternatives in your videos)! Thanks!

Just pre-ordered 10 of your cook books for my kitchen staff.

OMG, i just did this recipe and they are the best bao buns i have ever tried, and so easy!!!!

All I need in life is a couple pork buns and papa’s seal of approval.

Made it today. My own twist on pork, but used your bun recepie. Simply one of my best meals ever. Cheers

Me: gets happy about seeing pickled daikon and carrot in bao buns Josh: I’m using a pickle recipe from my poke video (coming soon) Me: but *when* 😩😭

bro I made these breads for my gastronomy exam and the chefs loved them ❤️

I could eat these all day… how Bao you?

in Poland we made those in a shape of regular buns and just tear them and dip in a stew or some kind of sauce. they are also perfect to eat sweet with jam or like regular sandwiches with ham or something

It may be school time, but the ear bud goes in and we gonna watch this instead of English!

Cheers for your mind reading abilities, Josh. Bao buns have been on my mind for the last two weeks now. Think I’m going to try out your recipe soon!

I really love the visuals of the tasty meat. It makes me want to convert from a vegetarian I am to a non-vegetarian. I would really like it if Joshua could make something veg.

I know you probably won’t ever see this message but im drunk af at 3:24am and this looks good af I just subscribed 😂

Hey. I come from a family who almost always has chinese food (asian), and we rarely eat this, usually with grandparents. In our case, we braise the pork with (soaked until soft in water) shitake mushrooms in a marinade (i am not sure of the exact ingredients, my time has not come yet to inherit this recipe) made out of spices like 5-spice powder, soy sauce (light and dark), sugar, salt, coca-cola (:DD) etc. It's delicious, and it tastes great with rice.

Joshua you are legend! This recipe looks legit!!!Really like the fact your le crueset Dutch oven is well used 😃😃😃

It’s a Bao time I had these. Mm mm!

I was part of a barbeque clinic about five years ago and they had the vendors make the lunch and it was, and I don't exaggerate the most perfect BBQ I've ever had. They used pellet smokers and ever since then, I've been completely obsessed with getting one.

As an Asian that thumbnail looks fire 🔥 gj bro

Papa u have absolutely no idea how much i love chashu buns bless you for this recipe

My husband and I preordered your book, we’re so excited to try to make some amazing meals curated by you! Congratulations on your hard work and success:) much love from NYC

Yooooo I was actually planning on making these this week so this video is clutch

1⃣Bao 360ml de leite integral (35°C) 2 colheres de chá (7gr) de fermento biológico 3 colheres de sopa (40gr) de açúcar 600gr de farinha 2 colheres de chá (6gr) de fermento químico ½ colher de chá (3gr) de sal 2⃣Carne 700gr de barriga de porco Óleo para fritar 2~3 minutos, vira e frita por +2 minutos 3⃣Molho 2 xícaras de água 3 colheres de sopa de molho de soja premium/dark 1 colher de sopa de molho de soja 3 colheres de sopa de vinho de arroz Shiaoxing 2 anis-estrelado 1½ colher de sopa de açúcar 4⃣Farinha de amendoim 1 xícara de amendoim torrado 1 pitada de sal marinho ¼ de xícara de açúcar de confeiteiro

My husband got us a Traeger 885 Ironwood a few weeks ago! Saving this video so we can try the pork belly!!!

Hey josh, in my household we mostly eat vegetarian, what is your favorite vegetarian dish? (Veggie series?)

Thank you I’ve tried 11 different recipes on RU-vid it’s been a bust Im so confident that pappa has this in the bag

Bro Joshua is hilarious omg 🤣🤣 the high pitched “Whiskeyyyyy-businessss” always gets me

We love our traeger. It’s so easy to use. We use it years round, even with way below zero weather.

can't wait to watch this a hundred times and wish I could be bothered to make it... again

You really gotta compete on a TV food competition show like Chopped or something. Your technical ability and ingredient knowledge is undeniable. Best RU-vid chef. Good kooky humor too

"My mind yelled at me to smoke something" Yea... mine does that too

I'm envious he has the skill to make these. Seriously jealous here

Im not naming him king of recipes until he shoes how to making flaming cheetos at home with ingredients we already have

I preordered your cook book as soon as you released the video about it. It’s my first ever cookbook and I’m really looking forward to it arriving :)

Joshua always finds a way to make people's day happier, he has inspired me to start my own channel🥪

"Smoking too hard? Try this $1500 absolute unit!" know what? I think I'm gonna stick with the harder way for now 😂

Thanks to this man I've almost replaced everything in my kitchen with everything from scratch from my own garden...paapa likey...

The visual of Papa’s Seal of Approval knocked me outttt 💀💀😂😂😂

Fantastic knowledge, very relatable and entertaining. I will be buying your book.

So the shallot shortage in Houston is real and it’s not just in my head!? That’s comforting to know someone else is crying over missing shallots 😂

Joshua's face at 10:28 was a truly "LaWrD hAvE mErCy I'm AbOuT tO BUST" moment.

I think we need to see you recreate recipes from food wars, I as a degenerate would love to see your reaction to that anime 😂

Before covid I used to eat it with my family at my local Chinese restaurant, usually with pork or roasted duck or sauced prawn. Love from Malaysia

My only gripe with this video is that you call it "bao buns", which is redundant because "bao" literally means bun, so you're saying "bun bun" 😂 This kind of mistake is often made by people when talking about 'foreign' (non-Western) foods, e.g. people saying chai tea (which would be saying 'tea tea'). But other than that, great video as usual! I'm Taiwanese and seeing gua bao being show-cased on such a huge platform like this channel is fantastic. I appreciate how Josh always respects the origin of the dish and the culture from where it came from, even when he adds his own little twists and variations. More Taiwanese food please! (e.g. Taiwanese popcorn chicken 鹹酥鷄would be a great one to add to your arsenal of fried chicken recipes 😉)

Your videos make my day better.

Papa uploads: Me: Instant click

The restaurant I used to work at made pork belly buns that look EXACTLY like these. It was my favorite item on the menu.

Josh:"Try this $1.5k ABSOLUTE UNIT of a smoker" Me and probably 90% of the viewers:"Alright mate give me 10 christmases and birthdays and we'll get there"

Wow those baos look impressive, considering how hard they are to get right. Respect!!!

When you want to shop at Asian markets to both shop local and find hard to find ingredients in western grocery stores. But the closest one is 30 minutes away in one of the heaviest trafficked area around the city you live near

In my opinion I think Joshua recipe is quite traditional compair with others which really showed his respect towards others people culture.

This channel is slowly turning into Josh’s voice audition and I’m here for it.

Papa loves us so much that even though he uses an induction plate he still pulls his towel up to set an example for us with gas ranges ❤️🙏🏻

Idea: we all send in our homemade recipes and Josh judges them by giving them either Papas Seal of Approval or Papa Gremlin

Pre-ordered the book! Thank you from my Traeger and family.

As an Asian, I appreciate the inclusion of rock sugar.

I have watched your videos for only 2 days, and I don't know why I haven't seen any of this before. I feel sad about that! However, I just ordered your cookbook and I'm very excited about that! Now.. excuse me, while I binge watch every single video :D

I clicked the description to "learn more about Traeger" and what I learned is that I will never, ever be able to afford one.

I like that steamer basket you use. It reminds me of my childhood when my dad gave me extra money for buying the family breakfast from local market, which is xiaolongbao from these baskets.

Josh, you're so charismatic! Love the recipes, and the cinematography is exquisite 😙🤌. I find that the relentless innuendos are unnecessary, and frankly, make me uncomfortable. I wish you felt confident enough in your ability to put out captivating content (which you do) without the need for the extra... raunch. It's superfluous, and you do such a great job without it.

The amount of sexual innuendos is hilarious 😆😆😆 Seriously though, great video - those bao buns look tasty as hell👍🏾

Excellent recipes and cooking skills on this channel. But the whole "pappa"-thing and falsetto-singing. Please take it down a notch. Its sooo annoying.

I might want to do these with mojo pork, fried ham, Swiss cheese, pickles, and mustard. You know, like a Bao Cubano.

Honestly, this is quite a bit too much autotune-singing for my taste. It felt exaggerated, after the second or third time, and you autotune-sang more than a dozen times, probably a few dozen times.

The technique. Perfection.