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Taiwanese Gua Bao
Pork Belly Buns
Gua Bao, often called 'Taiwanese hamburgers,' are fluffy, slightly sweet steamed buns folded in half and filled with tender braised pork belly, pickled mustard greens, cilantro, and a sprinkle of peanut powder. The combination of savory, sweet, sour, and crunchy textures makes this a beloved street food.
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- 1 lb Pork belly(skin-on, cut into 1-inch thick strips, then sliced 1/4 inch thick)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic(crushed)
- 1-inch piece Ginger(peeled and thinly sliced)
- 1 pod Star anise(optional)
- 2 tablespoons Rock sugar or brown sugar
- 1/4 cup Shaoxing wine
- 1/4 cup Dark soy sauce
- 1/4 cup Light soy sauce
- 4 cups Water
- 6 Chinese steamed buns (bao)(fresh or frozen)
- 1/2 cup Roasted peanuts(unsalted, for peanut powder)
- 1 tablespoon Sugar(for peanut powder)
- 4 tablespoons Pickled mustard greens(coarsely chopped)
- 6 sprigs Fresh cilantro(chopped leaves and tender stems)
ðšâð³ äœãæ¹
- 1
For the pork belly: Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork belly slices and sear until lightly browned on both sides. Remove pork belly and set aside.
- 2
Add crushed garlic and sliced ginger to the pot. Cook until fragrant, about 1 minute. Add star anise (if using) and sugar, stirring until the sugar melts and bubbles slightly.
- 3
Pour in the Shaoxing wine, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
- 4
Add the dark soy sauce, light soy sauce, and water. Return the pork belly to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the pork belly is very tender. Flip the pork occasionally.
- 5
While the pork is braising, prepare the peanut powder: Combine roasted peanuts and 1 tablespoon of sugar in a blender or food processor. Pulse until a coarse powder forms.
- 6
Once the pork is tender, remove it from the pot and set aside on a plate. Strain the braising liquid into a separate container, discarding the solids. Skim off excess fat from the liquid.
- 7
Steam the buns according to package directions, usually about 3-5 minutes until heated through and fluffy.
- 8
To assemble: Open each steamed bun. Spread a layer of pickled mustard greens inside. Place 2-3 slices of braised pork belly on top. Sprinkle with chopped cilantro and peanut powder. Drizzle with a little of the reduced braising liquid.
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- âFor a richer flavor, use pork belly with a good balance of fat and meat.
- âThe braising time can be extended for even more tender pork.
- âIf you prefer a less fatty bun, you can blanch the pork belly before braising.
- âThe peanut powder adds a crucial sweet and nutty element.
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- Add a pinch of five-spice powder to the braising liquid.
- Some vendors add a drizzle of hoisin sauce.
- For a vegetarian option, use firm tofu or mushrooms braised in a similar sauce.