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Gua Bao
Taiwanese Pork Belly Buns
A popular Taiwanese street food, often called a 'Taiwanese hamburger,' featuring tender braised pork belly, pickled mustard greens, cilantro, and crushed peanuts sandwiched in a steamed bun.
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- 600 g Pork belly(skin on, cut into 1-inch thick slices)
- 6 pieces Steamed buns (baozi)
- 100 g Pickled mustard greens(rinsed and chopped)
- 1/4 cup Cilantro(fresh, chopped)
- 1/4 cup Roasted peanuts(crushed)
- 1/2 cup Soy sauce
- 2 tbsp Shaoxing wine
- 1 tbsp Rock sugar
- 2 cups Water
- 2 pods Star anise
- 1 small Cinnamon stick
ðšâð³ äœãæ¹
- 1
In a pot, combine pork belly, soy sauce, Shaoxing wine, rock sugar, water, star anise, and cinnamon stick. Bring to a boil.
- 2
Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the pork belly is very tender and can be easily pierced with a fork. Remove pork from the braising liquid and let it cool slightly before slicing.
- 3
While the pork is braising, prepare the pickled mustard greens by rinsing them thoroughly to remove excess salt and chopping them finely.
- 4
Steam the baozi buns until heated through.
- 5
To assemble, open a steamed bun, place a slice or two of braised pork belly inside, top with chopped pickled mustard greens, cilantro, and crushed peanuts. Drizzle with a little braising liquid if desired.
ð¡ ããã®ã³ã
- âEnsure the pork belly is tender enough to shred easily.
- âRinse the pickled mustard greens well to avoid an overly salty flavor.
- âAdjust the sweetness and spice of the braising liquid to your preference.
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- Add a sprinkle of sugar to the pickled mustard greens for a touch of sweetness.
- Use hoisin sauce as an additional condiment.