Gua Bao (Taiwanese Pork Belly Buns, 割包)
User Reviews
5
Gua Bao (Taiwanese Pork Belly Buns, 割包)
Description
This recipe prepares braised pork belly with aromatic Chinese spices including star anise, cinnamon, and dried chilies, simmered in soy sauce and Shaoxing wine, creating a rich, savory filling for Taiwanese Gua Bao buns. The pork cooks until very tender, allowing the flavors to meld deeply.
The steamed bao buns are soft and slightly sweet, offering a pillowy contrast to the fatty, flavorful pork. Garnishes like pickled shallots and crushed peanuts provide acidity and crunch that balance the richness of the meat. Fresh cilantro adds its bright herbal note.
These buns are ideal for sharing, served as handheld snacks or small meals. Typical serving involves stuffing two pork pieces in each bun, with enough filling here for around ten buns. Pickled shallots are a recommended alternative to traditional pickled mustard greens for a fresher bite.
The recipe suggests using thin pork belly slices for quicker braising or a larger piece for longer cooking. The pork fat rendered during cooking should be discarded carefully to prevent drain clogging. Watch the sauce while reducing to the right thickness for coating the pork well.
Ingredients
Pork
- 1 lb pork belly (*Footnote 1)
- 1 tablespoon peanut oil (or vegetable oil)
- 4 cloves garlic , smashed
- 2 green onions , knotted
- 3 lices ginger
- 1 star anise
- 1 cinnamon stick
- 6 dried chili pepper Chinese variety
- 3 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce or soy sauce, light
- 1 tablespoon dark soy sauce (or soy sauce)
- 1 tablespoon brown sugar (or regular sugar)
- 1/2 teaspoon white pepper
- 3 cups water
Buns
- 5 to 10 bao buns or store-bought buns) (*Footnote 5, homemade, steamed
- shallots or Chinese pickled mustard greens) (*Footnote 6, homemade, pickled
- 1/4 cup peanuts , crushed
- 1/4 cup cilantro , chopped
Instructions
- (Optional) If you’re making my Gua Bao Bun recipe, cook the pork during the first rise of the dough. Shape the steamed buns while the pork is cooking. Then steam the buns after the pork belly is cooked.
- Heat a large skillet (*Footnote 2) over medium-high heat and add the oil. Once the oil is hot add the pork belly. Cook on both sides until the edges just turn golden, then transfer to a plate.
- Add the garlic, green onions, and ginger to the same skillet. Stir to release the fragrance, about 1 minute. Add the star anise, cinnamon, and chilis. Stir and cook for another 30 seconds.
- Pour in the shaoxing wine, scraping the bottom of the pan with a wooden spatula to release the brown bits. Then add the light soy sauce, dark soy sauce, and sugar. Stir to mix well.
- Add the browned pork back back to the pan, flipping once to coat the pork with the seasonings. Add the white pepper and water. Bring to a boil, then reduce to a simmer. Braise, covered, for 1 to 1.5 hours, flipping occasionally, until the pork turns tender but not to a degree that it falls apart.
- Once the pork is done, remove the pork from the pan and place it onto a big plate. Cover with plastic wrap to prevent from drying out.
- Add a mesh strainer over a tall cup (or an oil separator), strain the braising liquid and discard all the solid spices. Use a ladle or big spoon to skim the fat off the top and discard (*Footnote 3). Once you’ve removed most of the oil, return the liquid to the pan. Cook over medium-high heat and let the broth reduce until thickened, 10 minutes or so. (*Footnote 4)
- Slice the pork belly into 2.5” (6 cm) pieces and add it to the reduced sauce. Flip a few times to coat the pork, then transfer the pork to a serving plate with the remaining sauce on the side in a small bowl.
Assemble
- Take a bun and add 2 to 3 slices of pork, some pickled shallots, a sprinkle of crushed peanuts, and a few sprigs of cilantro. Drizzle some extra sauce over the filling.
Notes
- Use thin sliced pork belly for quicker braising (about 1 hour), or larger cuts for 1.5 hours until tender.
- Discard rendered pork fat by refrigerating until solid, then dispose in the trash to avoid plumbing issues.
- Reduce the braising sauce until thick enough to coat the back of a spoon, but avoid overcooking.
- This recipe yields enough filling for 10 buns using two pork pieces per bun; double the recipe for more pork per bun or servings.
- Pickled shallots offer a fresh alternative to traditional pickled mustard greens for garnish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 257kcal | 13% |
| Carbohydrates | 7.4g | 2% |
| Protein | 16.2g | 32% |
| Fat | 18.2g | 28% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 54mg | 18% |
| Sodium | 409mg | 17% |
| Potassium | 277mg | 6% |
| Fiber | 0.7g | 3% |
| Sugar | 3.9g | 8% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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