These steamed baos are filled with thick-sliced pork belly, then finished with pickled mustard greens, cilantro, roasted peanuts, and brown sugar. The result is richer and more layered than the char siu version, with fatty pork balanced by herb and pickle brightness. The soft bun absorbs the glaze while still keeping the toppings contained. Local coverage highlights the variety of bao options here, and the menu makes this one a clear pork-forward pick.