Soft steamed folded buns stuffed with braised pork belly, pickled mustard greens, cilantro and crushed peanuts.
Taiwanese Braised Pork Belly Bao is a real, traditional Taiwanese dish, known as Gua Bao. Soft steamed folded buns stuffed with braised pork belly, pickled mustard greens, cilantro and crushed peanuts.\n\nGua bao is traditionally eaten in Taiwan around the Lunar New Year, symbolically representing a stack of money, and later became one of Taiwan's most recognized street foods internationally, often nicknamed the 'Taiwanese hamburger'.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 4
Combine pork belly, soy sauce, dark soy sauce, rock sugar, Shaoxing wine, ginger, garlic, star anise and water in a pot. Bring to a boil, then simmer covered for 1.5 hours until very tender.
Let the pork rest in the braising liquid for 15 minutes, then slice into thick pieces.
Simmer the braising liquid uncovered until it thickens slightly into a glossy glaze.
Steam the folded bao buns according to package instructions until soft and puffed, about 8 minutes.
Open each bun and tuck in a slice of pork belly, dipping it lightly in the reduced braising sauce.
Top with pickled mustard greens, crushed peanuts and fresh cilantro before serving warm.
Simmer the pork belly gently rather than at a hard boil, or the fat renders out unevenly and the meat toughens.
Reduce the braising liquid separately at the end for a glossy glaze rather than serving the thin cooking liquid.
Steam the buns just before serving; they dry out and stiffen quickly once cooled.
A crispy fried tofu version makes a vegetarian gua bao using the same fillings.
Some vendors add a fried egg for a heartier bun.
Swap peanuts for crushed sesame seeds for a different textural crunch.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Gua bao is traditionally eaten in Taiwan around the Lunar New Year, symbolically representing a stack of money, and later became one of Taiwan's most recognized street foods internationally, often nicknamed the 'Taiwanese hamburger'.
Frozen folded gua bao buns are sold at most Asian grocery stores; steam directly from frozen, adding a couple of extra minutes.
Yes, it keeps refrigerated for 3 days and reheats well gently in its own sauce.
Chopped Chinese preserved mustard greens or even a quick-pickled napa cabbage can substitute.
Per serving (320g / 11.3 oz) · 4 servings total
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