Gua Bao (Taiwanese Braised Pork Belly Buns)
Local name: 割包
In short: Gua bao are soft folded steamed buns filled with braised pork belly, pickled mustard greens, cilantro and sweet ground peanuts, a Taiwanese street classic. It takes about 2 h 20 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h 40 min
- Resting
- 1 h 20 min
- Total
- 2 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 690 kcal
Gua bao is often nicknamed the Taiwanese hamburger: a soft, pillowy steamed bun folded around thick slices of soy-braised pork belly, a spoonful of sauce, tangy pickled mustard greens, fresh cilantro and a dusting of sweet ground peanuts. The pork needs a long, gentle braise, but the buns are simple. Make both ahead and assemble just before eating.
Instructions
- Mix the flour, yeast, sugar, salt and baking powder in a bowl. Add the warm water and oil and knead for 8 to 10 minutes until smooth and elastic. Cover and let rise in a warm spot for 1 hour, until doubled.
- Heat the oil in a heavy pot over medium-high heat and sear the pork belly for 3 to 4 minutes per side until browned. Add the ginger, garlic and scallions and stir for 1 minute.
- Pour in the wine, then add both soy sauces, the sugar, star anise and the water so the pork is nearly covered. Bring to a boil, cover and simmer gently for 1 1/2 hours, turning once, until a skewer slides in with no resistance.
- Lift out the pork and rest it for 10 minutes. Slice it into 8 thick pieces, about 1 cm (3/8 in) each, and keep them warm in a few spoonfuls of the braising liquid. Simmer the remaining sauce to thicken it slightly.
- Divide the risen dough into 8 pieces of about 50 g (1.75 oz). Roll each into an oval about 10 by 8 cm (4 by 3 in), brush the top with oil and fold in half over a small square of parchment paper. Rest for 20 minutes.
- Steam the buns over boiling water for 10 minutes, in batches if needed. Turn off the heat and wait 2 minutes before lifting the lid so the buns do not wrinkle.
- To assemble, open each bun and sprinkle in a pinch of peanut sugar. Add a slice of pork, a spoonful of sauce, some pickled greens and cilantro, then top with more peanut sugar. Serve warm.
Tips
- Steam the buns just before serving. Cooled buns keep in the freezer for a month and re-steam from frozen in about 8 minutes.
- Slice the pork while it is still warm. If you braise it ahead, warm the slices in a covered pan with a splash of the braising liquid.
Questions and answers
What is gua bao?
Gua bao is a folded steamed bun, often called a Taiwanese hamburger. It is traditionally filled with braised pork belly, pickled mustard greens, cilantro and sweet ground peanuts.
Can I use store-bought buns?
Yes. Frozen lotus leaf buns from Asian grocery stores only need steaming for 8 to 10 minutes. Homemade buns are softer and fresher, but the filling is the star either way.
Can I use pork shoulder instead of belly?
Yes, though the filling will be leaner. Choose a piece with visible fat, braise it for about 2 hours until tender, and slice it thickly. Belly stays the traditional and richest choice.
How long does it take to make Gua Bao (Taiwanese Braised Pork Belly Buns)?
About 2 h 20 min in total: 40 min of preparation and 1 h 40 min of cooking.
How many calories are in Gua Bao (Taiwanese Braised Pork Belly Buns)?
About 690 kcal per serving, with 26 g of protein, 66 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 690 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 66 g |
| Fat | 36 g |
| Fiber | 3 g |
| Sugar | 12 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
