Taiwanese Gua Bao 割包
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Prep Time
2 hrs
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Cook Time
mins
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Total Time
2 hrs 40 mins
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Servings
10
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Calories
488 kcal
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Course
Main Course
Taiwanese Gua Bao 割包
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A recipe for delicious braised pork belly sandwiched in between a homemade fluffy steamed bun.
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Ingredients
Pork Belly Braise:
- 2 lbs pork belly
- 4 cloves garlic smashed
- 1 inch ginger smashed
- 2 green onions cut into 3" pieces
- 2 Thai chilies optional
- 3 star anise whole
- 1 tablespoon fennel seed whole
- 1 teaspoon coriander seed whole
- 1 teaspoon white peppercorns whole
- ½ teaspoon 5-spice powder
- 4 tablespoon dark soy sauce
- 2 tablespoon light soy sauce
- 1 ½ tablespoon rock sugar
- 4 C beef broth or water
Garnish:
- ½ cucumber sliced
- ½ carrot julienned
- a few sprigs cilantro chopped
- 1 Thai chili chopped (optional)
- 1 green onion chopped (optional)
- hoisin suace
Bao Dough:
- 2 ¼ C all-purpose flour
- ¾ C warm milk
- ½ tablespoon active dry yeast
- 1 teaspoon granulated sugar
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 tablespoon avocado oil
- 1 tablespoon oil for brushing tops of the buns
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Instructions
Pork Belly Braise:
- Rinse pork belly and pat dry. Turn on the Instant Pot to Saute and add 1 teaspoon oil. Place pork belly in to brown on all sides for about 3-4 minutes.
- Add the chilies, garlic, spices and ginger and saute until fragrant. Add soy sauce, sugar, and 4 C of beef broth or water to cover. Cover with the lid and set the Instant Pot to Meat setting and cook for 40 minutes at high pressure.
- Once pork belly is cooked, remove from braising liquid and set aside. Save the braising liquid for noodle soup. Strain the braising liquid and remove the fat from the surface.
- Tip: an easy way to do this is to pour it into a bowl and set it in the freezer to chill. Once cold, the fat surfaces to the top and you can scrape it off quickly.
- Cut the pork belly into 1" slices and place into steamed buns (baos).
Dough:
- Cut out 10 square pieces parchment paper approximately 4" in diameter. Set aside.
- In a large stand mixer bowl fitted with a dough hook, combine yeast, sugar, and warm milk. Leave to proof.
- When the yeast has been activated (bubbly), add in flour, salt, baking powder, baking soda, and oil.
- Turn on the mixer and knead dough for 8-10 minutes on low speed, until the dough is nice and elastic. Add a little flour or water at a time depending if it's too sticky or too dry.
- Turn out dough onto an oiled bowl, cover with plastic wrap and leave in a warm place to double in size (about 90 minutes).
- Once dough has risen, gently deflate and move it over to a board dusted with some flour.
- Taking the dough, roll into a log and cut into 10 pieces, each piece roughly 50g.
- Shape each piece into a ball and flatten out into an oval shape using a rolling pin.
- Brush the top of the dough with a little oil and fold in half.
- Lay the dough onto the prepared parchment paper. Repeat with the remaining dough.
- Lightly cover and rest for about 30 minutes, until slightly puffy.
- Heat water in a large bamboo steamer over high heat. When buns are ready to be steamed, arrange the buns into the steamer and steam for 10-12 minutes, until puffy.
- Turn off the heat and wait for 5 minutes before carefully removing the buns from the steamer.
Assembly:
- Gently peel the warm buns open and assemble with the pork belly, toppings, hoisin sauce, and serve immediately.
Nutrition Information
Show Details
Calories
488kcal
(24%)
Carbohydrates
23g
(8%)
Protein
12g
(24%)
Fat
36g
(55%)
Saturated Fat
18g
(90%)
Cholesterol
65mg
(22%)
Sodium
32mg
(1%)
Potassium
237mg
(7%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
545IU
(11%)
Vitamin C
2mg
(2%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 23g | 8% |
| Protein | 12g | 24% |
| Fat | 36g | 55% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 65mg | 22% |
| Sodium | 32mg | 1% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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