Pork Belly Bao Buns, also known as Gua Bao, are a classic Taiwanese street food. These fluffy, steamed buns are filled with tender, caramelized pork belly, pickled vegetables, fresh herbs, and a touch of sweet hoisin sauce, creating a perfect balance of flavors and textures. They’re an irresistible treat that makes for an impressive appetizer or main dish.
Ingredients:
For the Bao Buns:
- 2 cups all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp instant yeast
- 3/4 cup warm milk
- 2 tbsp vegetable oil
For the Pork Belly:
- 1 lb pork belly, sliced into 1-inch thick pieces
- 3 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp rice wine (or dry sherry)
- 1 tbsp sugar
- 1-inch ginger, sliced
- 2 garlic cloves, smashed
- 2 cups water
Toppings:
- Hoisin sauce
- Pickled vegetables (e.g., carrot, daikon radish, or cucumber)
- Fresh cilantro
- Crushed peanuts (optional)
Directions:
- Prepare the Bao Buns:
- In a mixing bowl, combine flour, sugar, baking powder, salt, and yeast. Gradually add warm milk and oil, kneading until you form a smooth, elastic dough. Cover and let it rise for 1-2 hours, or until it doubles in size.
- Roll the dough out and cut it into oval shapes. Fold each oval in half and place a small piece of parchment paper between the layers to prevent sticking.
- Steam the buns over medium heat for 10-12 minutes, then set aside.
- Cook the Pork Belly:
- In a skillet, sear the pork belly slices until golden brown on both sides.
- Combine soy sauce, dark soy sauce, rice wine, sugar, ginger, garlic, and water in a pot. Add the seared pork belly and simmer for 1-2 hours until the meat is tender and the sauce thickens.
- Assemble the Gua Bao:
- Spread hoisin sauce inside each steamed bun.
- Add a slice or two of the braised pork belly.
- Top with pickled vegetables, fresh cilantro, and crushed peanuts, if desired.
- Serve:
- Serve the Gua Bao immediately while the buns are warm and fluffy.
Enjoy your homemade Pork Belly Bao Buns! Perfect for gatherings or as a special treat.
