Gua Bao, also known as 割包, is a popular Taiwanese street food that features tender, braised pork belly stuffed inside a soft, steamed bao bun. Often referred to as a “Taiwanese hamburger,” this dish is a harmonious blend of textures and flavors. The braised pork belly is melt-in-your-mouth tender, rich in flavor with a slightly sweet and savory glaze, while the steamed bao is soft and pillowy. Topped with fresh cilantro, crushed peanuts, and pickled mustard greens, Gua Bao delivers a satisfying balance of savory, sweet, and tangy flavors, making it a beloved snack or meal.
Ingredients:
For the braised pork belly:
- 1 pound pork belly, cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice wine or Shaoxing wine
- 2 tablespoons sugar (preferably rock sugar)
- 2 cloves garlic, smashed
- 2-3 slices ginger
- 2-3 star anise
- 1 cinnamon stick
- 2-3 dried mushrooms (shiitake or other)
- 2 cups water (or enough to cover the pork)
For the bao buns:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 cup warm water
- 1 tablespoon vegetable oil
- Pinch of salt
For the toppings:
- 1/4 cup crushed peanuts
- 1/4 cup pickled mustard greens
- Fresh cilantro leaves
Directions:
- Prepare the braised pork belly:
- Heat a large pot over medium-high heat and add a little oil. Sear the pork belly pieces until browned on all sides.
- Add the soy sauce, dark soy sauce, rice wine, sugar, garlic, ginger, star anise, cinnamon stick, and dried mushrooms to the pot.
- Pour in enough water to cover the pork belly, then bring the mixture to a boil. Reduce the heat and simmer for about 1.5 to 2 hours, until the pork is tender and the sauce has thickened.
- Once cooked, remove the pork belly from the sauce and set aside, reserving the braising liquid.
- Make the bao buns:
- In a bowl, mix together the flour, sugar, yeast, baking powder, and a pinch of salt.
- Gradually add the warm water and vegetable oil, stirring to form a dough.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a cloth, and let it rise for 1 hour, or until it doubles in size.
- Punch down the dough and divide it into 8 equal portions. Roll each portion into a small ball, then flatten each ball into an oval shape.
- Fold each oval in half, placing a small piece of parchment paper in between to prevent them from sticking together during steaming.
- Steam the bao buns:
- Steam the buns in a bamboo steamer or any steamer over medium heat for about 10-12 minutes, until they puff up and are cooked through.
- Assemble the Gua Bao:
- Slice each steamed bao bun in half, leaving one side intact.
- Place a generous portion of braised pork belly inside the bun.
- Top with pickled mustard greens, crushed peanuts, and fresh cilantro.
- Serve:
- Serve the Gua Bao immediately while the buns are warm, and enjoy the tender, flavorful braised pork belly combined with the aromatic toppings.
