Gua Bao (pork belly buns, 刈包)
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8 bao
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Calories
482 kcal
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Course
Main Course
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Cuisine
Chinese
Gua Bao (pork belly buns, 刈包)
Description
This recipe details two parts: the pork belly and the steamed buns. The pork belly is first pan-seared to develop a golden crust, then simmered slowly with ginger, whole spices such as star anise, cassia cinnamon, Sichuan peppercorn, fennel seeds, bay leaf, dried chilies, and a small piece of rock sugar in a mixture of light and dark soy sauces and boiling water. The slow simmer until very tender infuses the meat with sweet, savory, and aromatic notes typical of classic Gua Bao filling.
The buns are prepared by mixing all-purpose flour with instant dry yeast, baking powder, sugar, and lukewarm water, kneaded to a smooth dough then divided and rolled into oval shapes. The dough pieces are folded before steaming to create the characteristic rounded, soft buns that cradle the filling. These steamed buns have a pillowy texture with slight chewiness.
Gua Bao are traditionally assembled by sandwiching a piece of the tender pork belly inside a steamed bun along with fresh herbs like coriander, pickled vegetables or kimchi for acidity, crushed roasted peanuts for texture, and optional freshly chopped chili for spice. This combination delivers layers of savory, sweet, sour, crunchy, and spicy flavors and textures.
Flour protein content and hydration should be adjusted for dough consistency as noted. Alternative pickled vegetables may be used depending on preference. Peanuts can be toasted and crushed freshly for best flavor balance.
Ingredients
For the buns
- 300 g all-purpose flour see note 1
- 1 teaspoon instant dry yeast
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 155 ml water see note 2, lukewarm
For the pork
- 500 g pork belly
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 thumb-sized ginger
- 2 star anise
- 2 small pieces cassia cinnamon or Chinese cinnamon
- 1 teaspoon Sichuan peppercorn
- 1 teaspoon fennel seeds
- 1 bay leaf
- 6 dried chili
- 1 small piece rock sugar or 1 teaspoon regular sugar
- 1 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
You also need
- Coriander or other herbs of your choice
- kimchi or other fermented vegetables, see note 3
- peanuts see note 4 & 5, roasted, coarsely crushed
- Chili pepper optional, fresh, finely chopped
Instructions
Cook the pork belly
- Cut the pork belly into 8 rectangle pieces.
- Heat oil in a frying pan over high heat. Fry the pork belly until both sides turn golden.
- Add ginger, spices, sugar, dark & light soy sauce. Pour in boiling water (just enough to cover the meat).
- Turn the heat down low. Leave to simmer for about 1 hour until the meat becomes very tender.
Prepare the dough
- IF KNEADING BY HAND: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.
- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder and sugar in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes)
Shape the buns
- Divide the dough into 8 pieces. Roll each piece into a ball.
- Press the ball with the palm of your hand. Flatten it with a rolling pin into an oval shape.
- Fold the dough lengthways and place a piece of parchment paper in between (please refer to the tutorial video below).
Rest the buns
- Place the buns in the steamer basket (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make sure to leave ample space in between each one.
- Leave to rest for around 30 minutes. Well-rested buns should be slightly bigger but not double the size (see note 6).
Steam the buns
- Place the steaming basket onto a pot/wok filled with cold water. Start cooking over high heat.
- Turn down to medium-low once the water is at a full boil. Count 10 mins from this moment.
Assemble the dish
- Open up one bun. Place in coriander, then a piece of pork belly, top with kimchi, crushed peanuts and fresh chillies.
Store and reheat
- You may keep cooked buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat in the steamer. It takes about 4 minutes for fridge-kept ones or 6 minutes for frozen ones (no need to defrost). It’s not recommended to freeze uncooked buns.
- You may also braise the pork belly in advance. Keep it along with the remaining liquid in the fridge for up to 4 days or in the freezer for 2 months. Reheat in a pan until piping hot.
Notes
- Use medium protein all-purpose flour and adjust flour to water ratio for a medium-firm, smooth dough.
- Resting time for the dough varies with room temperature; expect about 30 minutes at 25°C (77°F).
- Alternative pickled vegetables such as Chinese pickled mustard greens or German sauerkraut can be used for traditional tangy topping.
- Toast raw peanuts over low heat until lightly browned before cooling and crushing for authentic crunchy texture in the filling.
- Ground peanuts mixed with a bit of sugar can substitute crushed peanuts if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bao
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1bao | |
| Calories | 482kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 45mg | 15% |
| Sodium | 325mg | 14% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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