Gua Bao (Braised Pork Belly Bun)

Name: Gua Bao (Braised Pork Belly Bun)
Yield: 6
Cuisine: Taiwan
Ingredients: Pork belly, in one piece — 600 g (1.3 lb); Soy sauce — 60 ml (¼ cup); Dark soy sauce — 15 ml (1 tbsp); Shaoxing wine — 30 ml (2 tbsp); Rock sugar — 20 g (4 tsp); Star anise — 2; Ginger, sliced — 15 g (1 tbsp); Water — 500 ml (2 cups); Steamed folded buns (gua bao buns, store-bought or homemade) — 12; Pickled mustard greens (suan cai), chopped — 100 g (1 cup); Crushed roasted peanuts — 40 g (¼ cup); Fresh coriander, for garnish

The Quirky Foodster Team

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Servings

Ingredients

Pork belly, in one piece — 600 g (1.3 lb)
Soy sauce — 60 ml (¼ cup)
Dark soy sauce — 15 ml (1 tbsp)
Shaoxing wine — 30 ml (2 tbsp)
Rock sugar — 20 g (4 tsp)
Star anise — 2
Ginger, sliced — 15 g (1 tbsp)
Water — 500 ml (2 cups)
Steamed folded buns (gua bao buns, store-bought or homemade) — 12
Pickled mustard greens (suan cai), chopped — 100 g (1 cup)
Crushed roasted peanuts — 40 g (¼ cup)
Fresh coriander, for garnish

Method

Place the pork belly in a pot with soy sauce, dark soy sauce, Shaoxing wine, rock sugar, star anise, ginger, and water.
Bring to a boil, then reduce heat, cover, and simmer for 60–75 minutes until the pork is very tender and the braising liquid has reduced and thickened slightly.
Remove the pork and let it rest for 10 minutes, then slice into pieces about 1 cm (½ in) thick.
If using store-bought frozen buns, steam according to package instructions until soft and warmed through, about 8–10 minutes. If making from scratch, prepare and steam folded buns following a standard steamed bun dough recipe.
Sauté the chopped pickled mustard greens briefly in a dry pan for 2–3 minutes to warm through and mellow their sharpness, if desired.
Open each warm steamed bun and place a slice of braised pork belly inside, spooning a little of the braising liquid over it.
Top with pickled mustard greens, crushed peanuts, and fresh coriander. Serve immediately while warm.

Introduction: Gua bao, sometimes nicknamed the “Taiwanese hamburger,” features a soft, folded steamed bun cradling a slice of braised pork belly, pickled mustard greens, and crushed peanut powder.

Cultural Background: Gua bao, sometimes nicknamed the “Taiwanese hamburger,” features a soft, folded steamed bun cradling a slice of braised pork belly, pickled mustard greens, and crushed peanut powder. Traditionally eaten around the winter solstice and Chinese New Year for good luck, it’s now enjoyed year-round as a beloved snack.

Tips: Slicing the pork belly after it rests, rather than immediately from the pot, helps it hold its shape better inside the bun.

Variations: A drizzle of hoisin sauce or a few slices of fresh cucumber inside the bun are popular additions in some variations.

Storage: Refrigerate braised pork in its liquid for up to 4 days; buns are best steamed fresh but can be refrigerated and re-steamed.

Reheating: Reheat pork gently in its braising liquid on the stovetop; re-steam buns for 5–6 minutes until soft and warm again.

FAQs:

Q: Can I buy the folded buns instead of making them?

A: Yes, frozen folded steamed buns (gua bao buns) are widely available at Asian grocers and are commonly used even by Taiwanese home cooks.

Q: Is gua bao gluten-free?

A: No, due to both the steamed bun and soy sauce; suitable substitutes exist for a gluten-free version with some adjustment.

Q: Why is gua bao associated with good luck?

A: Its shape is said to resemble a wallet or purse, and it’s traditionally eaten around the winter solstice and New Year to symbolize prosperity in the coming year.