Gua Bao (Taiwanese Pork Belly Buns)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
8 making
-
Calories
980 kcal
-
Course
Main Course
-
Cuisine
Chinese
Gua Bao (Taiwanese Pork Belly Buns)
Description
The pork belly is simmered slowly with aromatics, soy sauces, Shaoxing wine, and spices such as five-spice powder and white pepper until very tender. The braising liquid develops into a richly flavored filling that complements the mildly sweet and airy steamed buns. Pickled mustard greens provide a tangy bite, while toasted peanuts add crunch. The optional spicy sauce combines fresh Thai peppers and garlic for those who prefer heat.
These buns are traditionally served as handheld snacks or light meals, showcasing a balance of rich pork, tangy greens, crunchy nuts, and soft bun texture. The dough requires proper proofing and kneading to achieve its characteristic softness and smooth surface.
Divide and shape the dough batches evenly, re-kneading after proofing to achieve a smooth surface before steaming. The recipe yields multiple buns, each portioning about eight buns. Nutritional information is calculated per individual Gua Bao.
Ingredients
bun dough
- 2 cup all-purpose flour
- 125 ml water , or 140ml milk, 3.5% fat
- 2 tsp. instant yeast
- pinch salt
- 2 tbsp. sugar optional
- 1 tbsp. vegetable oil , optional
Fillings-side ingredients
- pickled mustard greens minced and stir-fried
- 1 cup peanuts toasted
- 1 tbsp. powdered sugar
- Coriander leaves
Optional spicy sauce
- 2 Thai pepper fresh
- 2 garlic minced
- 1 tsp. scallion minced
- 1 tbsp. soy sauce light
- 1 tbsp. sesame oil
Filling–Taiwanese braised pork
- 1 kg pork belly , skin on
- 1 cup shallot fried
- 25 g rock sugar
- 4 tbsp. soy sauce light
- 3 tbsp. soy paste , or 2 tbsp. dark soy sauce
- 4 tbsp. Shaoxing wine
- 4-5 garlic sliced, cloves
- 1/4 tsp. white pepper powder
- 2 green onions
- 1 tsp. Chinese five-spice powder
Instructions
braise pork
- Cut the pork belly into large slabs. Place in a pot with enough cold water, bring to a boil and continue cooking for 1 to 2 minutes. Transfer out, drain and clean.
- Heat around 1 tablespoons of oil in a wok and then fry the pork belly until browned. Transfer to a simmering pot, add all the other ingredients and enough water except fried shallots, bring to a boil and continue cooking for around 1hour. Add fried shallots if you plan to use and continue simmering for 30 minutes to 50 minutes until the pork belly becomes really soft.
Steamed buns
- In a stand mixer, mix all the ingredients for 9-12 minutes with hook and low speed until get a elastic, smooth and soft dough. Shape it to a large ball and cover with wet cloth. Set aside for proofing (around 1 hour).
- When the dough is about 1.5 times in size, transfer out and re-knead until smooth in surface again (key step to smooth surface). Then divide into 8 portions. Knead each of the portions for 1 or 2 minutes until they are smooth. And then roll each of the small balls to an oval like shape.
- Slightly dust the oval (or brush a layer of oil on surface) and fold the dough over by the middle.
- Place them in steamer, turn up the fire and heat for 2-3 minutes, turn off the fire and wait for 15 minutes. Re-start the fire and steam the buns for 10 minutes after the water boils.
Fillings and sauce
- Mix all the ingredients for optional Chili sauce.
- Heat around 3 tablespoons of oil in wok and then fry minced pickled mustard green for 2-3 minutes until aroma.
- Smash toasted peanuts and mix with 1 tablespoon of sugar powder.
- Add braised pork, mustard green, sweet smashed peanuts and fresh coriander leaves.
Notes
- The dough should be kneaded for 9-12 minutes to develop elasticity and proofed until about 1.5 times its size for best texture.
- After initial proofing, re-knead dough for a smooth surface to ensure fluffy steamed buns.
- Nutritional information is based on one single Gua Bao serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8making
Amount Per Serving
Calories 980 kcal
% Daily Value*
| Calories | 980kcal | 49% |
| Carbohydrates | 42g | 14% |
| Protein | 22g | 44% |
| Fat | 79g | 122% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 90mg | 30% |
| Sodium | 969mg | 40% |
| Potassium | 613mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 78mg | 8% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
