This NYC Street Food Icon Closed in 2020, but I Cracked the Code on Their Legendary Pork Belly

This is the best thing I ever ate. I started a series where I recreate meals that are burned into my memory, and this one sits right at the top. Today, we are making the famous Chairman Bao from Eddie Huang's legendary New York City spot, Baohaus.

I tried this bao for the first time in the summer of 2016. It was a suffocatingly hot day in the city. I was sweaty, tired, and broke. I had just finished reading Huang's memoir, Fresh Off the Boat, and I knew I had to make the trek to Baohaus to experience his food firsthand.

For just about four bucks, I was handed a warm paper container holding a pillowy bao. It instantly became a core memory.

Recreating the Elements of the perfect Bite

The star of the show is a thick slab of red-braised Berkshire pork belly. It is tender beyond belief. Every single bite is infused with the deep richness of Eddie Huang's Taiwanese roots. To cut through that heavy, melt-in-your-mouth fat, the house relish brings the perfect balance.

The relish is made from pickled mustard greens cooked down with a bit of sugar, garlic, and fresh chilies. The sweetness and acidity cut right through the pork.

+--------------------+---------------------------------------------+
| Component          | Flavor Profile & Role                       |
+--------------------+---------------------------------------------+
| Red-Braised Belly  | Ultra-tender Berkshire pork infused with    |
|                    | savory soy and Taiwanese spices.            |
+--------------------+---------------------------------------------+
| Haus Relish        | Pickled mustard greens cooked with garlic,  |
|                    | sugar, and chili for sharp contrast.        |
+--------------------+---------------------------------------------+
| Sugared Peanuts    | Roasted peanuts crushed with Taiwanese red   |
|                    | sugar for texture and sweetness.            |
+--------------------+---------------------------------------------+

Next, I blended toasted peanuts with Taiwanese red sugar. The combination adds an unexpected crunch and a hit of extra sweetness to the savory profile. Finally, everything gets tucked inside a steamed lotus leaf bun. The bun is pillowy, warm, and serves as the perfect vessel to hold all that rich braising liquid without falling apart.

Keeping a Culinary Legacy Alive

Sadly, Baohaus permanently closed its doors back in 2020. It was a devastating loss for the Lower East Side food scene, but its culinary footprint will not be forgotten anytime soon. By recreating this recipe at home, you can bring a legendary piece of New York street culture straight into your kitchen. One bite, and you will see exactly why this dish changed my life.

Have you ever tried a street food dish that you still think about years later?