Crispy Lamb Belly Bao Sliders With Chili Oil and Pickled Cucumber

Quick Recipe Version (TL;DR)

• Yield: 12 bao-style sliders (serves 4; 3 sliders each)
• Prep Time: 30 minutes
• Cook Time: 2 hours 55 minutes
• Total Time: 3 hours 25 minutes

Quick Ingredients

• 1 English cucumber (about 300 g), thinly sliced
• 1/2 cup (120 ml) rice vinegar
• 2 tablespoons (25 g) granulated sugar
• 1 1/2 teaspoons kosher salt, divided
• 1/4 cup (60 ml) water
• 1.5 lb (680 g) lamb belly or lamb breast, skinless if possible
• 1 tablespoon neutral oil (plus more if needed)
• 1/2 cup (120 ml) low-sodium soy sauce
• 1/4 cup (60 ml) mirin
• 2 tablespoons (30 g) packed light brown sugar
• 1 cup (240 ml) water
• 2 garlic cloves, smashed
• 1-inch (2.5 cm) piece fresh ginger, sliced
• 2 scallions, cut into 2-inch pieces
• Chili oil: 1/3 cup (80 ml) neutral oil + 2 tablespoons (12 g) crushed red pepper flakes + 1 small garlic clove, finely minced
• 12 mini bao buns (store-bought, often sold frozen)
• To serve: sliced scallions and/or cilantro, toasted sesame seeds (optional)

Do This

• 1) Quick-pickle cucumbers: mix rice vinegar, sugar, 1 teaspoon salt, and water; add cucumbers; chill 15 minutes.
• 2) Heat oven to 300°F (150°C). Sear lamb belly in 1 tablespoon oil, 3 minutes per side.
• 3) Add soy sauce, mirin, brown sugar, water, garlic, ginger, and scallions; cover and braise 2 hours 30 minutes until very tender.
• 4) Cool lamb 20 minutes, then slice into 1/2-inch (1.3 cm) pieces; optionally chill 20 minutes for cleaner slicing.
• 5) Make chili oil: heat 1/3 cup oil to 250°F (120°C), pour over pepper flakes and garlic; rest 10 minutes.
• 6) Pan-sear lamb on medium-high until deeply crisp, 2–3 minutes per side. Steam bao buns 3–4 minutes, then fill with lamb, chili oil, and pickles.

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Why You’ll Love This Recipe

• Big flavor, small package: rich, crispy lamb belly balanced by bright, crunchy quick pickles.
• Restaurant-style texture at home: tender braised lamb finished with a fast pan-sear for crackly edges.
• Make-ahead friendly: the lamb and pickles can be prepped ahead, then sliders come together fast.
• Adjustable heat: make the chili oil mild or fiery depending on your crowd.

Grocery List

• Produce: 1 English cucumber, fresh ginger, garlic, scallions, cilantro (optional)
• Dairy: none
• Pantry: lamb belly or lamb breast (butcher counter), rice vinegar, granulated sugar, kosher salt, low-sodium soy sauce, mirin, light brown sugar, neutral oil (canola/grapeseed/avocado), crushed red pepper flakes, mini bao buns (often in freezer aisle), toasted sesame seeds (optional)

Full Ingredients

Quick-Pickled Cucumbers

• 1 English cucumber (about 300 g), thinly sliced into rounds or half-moons
• 1/2 cup (120 ml) rice vinegar
• 1/4 cup (60 ml) water
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon kosher salt
• 1 small garlic clove, thinly sliced (optional, but tasty)

Braised Lamb Belly (for Pan-Searing)

• 1.5 lb (680 g) lamb belly or lamb breast, preferably in one slab
• 1 tablespoon neutral oil (canola, grapeseed, or avocado)
• 1/2 cup (120 ml) low-sodium soy sauce
• 1/4 cup (60 ml) mirin
• 2 tablespoons (30 g) packed light brown sugar
• 1 cup (240 ml) water
• 2 garlic cloves, smashed
• 1-inch (2.5 cm) piece fresh ginger, sliced into coins
• 2 scallions, cut into 2-inch (5 cm) pieces
• 1/2 teaspoon kosher salt (for seasoning the meat before searing)

Quick Chili Oil

• 1/3 cup (80 ml) neutral oil (canola, grapeseed, or avocado)
• 2 tablespoons (12 g) crushed red pepper flakes
• 1 small garlic clove, finely minced
• 1/2 teaspoon kosher salt
• 1 teaspoon soy sauce (optional, for savory depth)
• 1 teaspoon rice vinegar (optional, for brightness)
• 1 teaspoon toasted sesame seeds (optional)

Buns and Assembly

• 12 mini bao buns (store-bought; usually frozen)
• 1 scallion, thinly sliced (optional garnish)
• 1/4 cup loosely packed cilantro leaves (optional garnish)
• Extra toasted sesame seeds (optional garnish)

Step-by-Step Instructions

Step 1: Quick-pickle the cucumbers

In a medium bowl, whisk together the rice vinegar, water, sugar, and kosher salt until the sugar dissolves, about 30 seconds. Add the sliced cucumber (and sliced garlic, if using) and toss well.

Let the cucumbers sit in the fridge for at least 15 minutes while you cook. (They’ll keep getting better for a few hours.)

Step 2: Sear the lamb belly to start building flavor

Heat the oven to 300°F (150°C).

Pat the lamb belly dry with paper towels. Season both sides evenly with 1/2 teaspoon kosher salt.

Heat 1 tablespoon neutral oil in a Dutch oven or heavy, oven-safe pot over medium-high heat. When the oil shimmers, sear the lamb belly for 3 minutes per side, until browned. (You’re not cooking it through yet; you’re building a flavorful base.)

Step 3: Braise until fork-tender

Turn heat to low and carefully add the soy sauce, mirin, brown sugar, and water. Add the smashed garlic, sliced ginger, and scallions.

Bring the liquid to a gentle simmer, then cover with a tight-fitting lid and transfer to the oven. Braise for 2 hours 30 minutes, or until the lamb is very tender and a fork slides in easily.

If you want extra consistency for slicing later, flip the lamb once halfway through cooking (at about the 1 hour 15 minute mark).

Step 4: Cool, then slice for crispy pan-searing

Remove the pot from the oven. Using tongs, transfer the lamb belly to a cutting board and let it cool for 20 minutes. This cooling time helps the juices settle and makes slicing easier.

Slice the lamb belly into slider-sized pieces: aim for 1/2-inch (1.3 cm) thick slices or rectangles that will fit inside your buns.

Optional but helpful: If the lamb feels very soft and hard to slice cleanly, chill it (uncovered) for 20 minutes, then slice.

Step 5: Make a quick chili oil

While the lamb cools (or any time during the braise), add the crushed red pepper flakes, minced garlic, and kosher salt to a heatproof bowl.

In a small saucepan, heat the oil to 250°F (120°C) (use a thermometer if you have one). If you don’t, heat over medium until the oil is hot but not smoking and a tiny pinch of pepper flakes sizzles gently when dropped in.

Carefully pour the hot oil over the chili mixture. Stir, then let it steep for 10 minutes. Stir in the soy sauce, rice vinegar, and sesame seeds (if using). Taste carefully and adjust with a pinch more salt if needed.

Step 6: Pan-sear the lamb until crisp

Place a large skillet (cast iron works great) over medium-high heat. Add a thin film of neutral oil only if your pan is dry; the lamb will render fat as it cooks.

Working in batches, sear the sliced lamb belly for 2–3 minutes per side, pressing gently with a spatula for full contact. You’re looking for deep browning and crisp edges. Transfer to a plate.

If the pan starts to smoke aggressively, lower the heat to medium and continue. (You want crisping, not burning.)

Step 7: Steam the buns

Steam the bao buns according to package directions. A common method: place buns in a steamer basket over simmering water, cover, and steam for 3–4 minutes (from frozen) until soft, fluffy, and hot.

Keep the buns covered until assembly so they stay pillowy.

Step 8: Build the bao-style sliders and serve

Open each bun and add a piece (or two smaller pieces) of crispy lamb belly. Spoon on 1–2 teaspoons chili oil per bun (more if you like heat). Top with a small mound of quick-pickled cucumbers.

Finish with sliced scallions, cilantro, and sesame seeds if you’d like. Serve immediately while the lamb is crisp and the buns are warm.

Pro Tips

• Dry lamb = better crisp: after slicing, blot the surface with paper towels before pan-searing to encourage browning.
• Don’t overcrowd the skillet: sear in batches so the lamb fries and crisps instead of steaming.
• Control your chili oil heat: for a milder oil, reduce pepper flakes to 1 tablespoon; for hotter, use 3 tablespoons.
• Pickles can be done early: the cucumbers are great after 15 minutes, but even better after 1–3 hours in the fridge.
• Save the braising liquid: simmer it for 8–10 minutes to thicken slightly, then drizzle a little on the lamb for extra savory-sweet shine (optional).

Variations

• Gochujang-lime sliders: whisk 1 tablespoon gochujang into the chili oil and finish sliders with a squeeze of lime.
• Herby yogurt option (cooling): add a small dollop of thick yogurt mixed with 1 teaspoon lemon juice and chopped cilantro (in addition to the chili oil).
• No lamb belly available: use 1.5 lb (680 g) boneless lamb shoulder; braise the same way, shred, then crisp in a skillet for 6–8 minutes total until edges brown.

Storage & Make-Ahead

Make-ahead: Braise the lamb up to 2 days ahead. Cool, cover, and refrigerate it in its braising liquid. Slice cold (easier!), then pan-sear right before serving. Quick-pickled cucumbers can be made up to 24 hours ahead (they’ll soften slightly but stay tasty). Chili oil can be made up to 7 days ahead and stored in a sealed jar in the fridge.

Storage: Store lamb and pickles separately in airtight containers in the refrigerator for up to 3 days. Keep buns sealed at room temperature for 1 day, or freeze per package directions.

Reheat: Re-crisp lamb in a skillet over medium heat for 3–5 minutes until hot and crisp. Steam buns for 1–2 minutes until soft and warmed through.

Nutrition (per serving)

Approximate, per serving (3 sliders): 620 calories, 25 g protein, 40 g fat, 42 g carbohydrates, 3 g fiber, 10 g sugar, 1400 mg sodium. Values vary by bun brand and how much chili oil you use.