Authentic Gua Bao: Taiwanese Pork Belly Buns Recipe

Discover the mouthwatering world of Taiwanese cuisine with these irresistible pork belly buns, known as Gua Bao. This classic street food combines tender, braised pork belly with a medley of flavors and textures that will transport your taste buds straight to the bustling night markets of Taiwan.

At the heart of this dish is the perfect combination of braised pork belly, tangy pickles, fresh herbs, and a sprinkle of sweet peanut powder, all nestled in a pillowy soft steamed bun. It’s a culinary adventure that’s both comforting and exciting.

Let’s dive into the key components that make Gua Bao a true Taiwanese delicacy:

The Star of the Show: Red-Braised Pork Belly

The pork belly is the centerpiece of this dish. Cut into perfect bun-sized slices, it’s then red-braised – a cooking method that involves stewing the meat in a flavorful mixture of soy sauce and rice wine, enhanced with aromatic five-spice powder. This process results in meat that’s incredibly tender and packed with rich, savory flavors.

The Perfect Counterpoint: Pickled Mustard Greens

To balance the richness of the pork, pickled mustard greens are an essential component. These greens are lacto-fermented, similar to sauerkraut or kimchi, giving them a tangy flavor and distinctive dark green color. When finely chopped, they provide a zesty contrast to the meat.

A Touch of Freshness: Cilantro

Fresh cilantro adds a burst of color and a refreshing flavor to the bun. In Taiwan, cilantro is a popular topping for various dishes, from soups to desserts. Its bright green leaves and stems not only add visual appeal but also help to cut through the richness of the pork.

The Sweet Finish: Peanut Powder

The final touch is a sprinkle of peanut powder. Unlike coarsely crushed peanuts, Taiwanese peanut powder is finely ground and mixed with sugar, creating a sweet and nutty topping that complements the other flavors perfectly.

When all these elements come together in a soft, steamed bun, the result is a harmonious blend of flavors and textures – salty, sweet, tangy, and fresh, with a mix of tender, crunchy, and fluffy bites. It’s a messy, delicious, and utterly satisfying culinary experience that captures the essence of Taiwanese street food.

Ingredients

For the Pork Belly:

• 2 tablespoons vegetable or peanut oil
• One (1-pound) slab skin-on pork belly, cut into 2-inch strips, then sliced 1/4 inch thick
• 2 medium cloves garlic, crushed
• 2 (1/8th-inch) slices fresh ginger (unpeeled)
• 1 star anise pod (optional)
• 1 small fresh red chile, such as Thai chile (optional)
• 2 tablespoons rock, brown or raw sugar
• 1/4 cup Asian rice wine
• 1/2 teaspoon five-spice powder
• 1/4 cup dark soy sauce
• 1/4 cup light soy sauce
• 4 cups water

For the Buns and Toppings:

• 1/2 cup roasted, unsalted peanuts
• 1 tablespoon rock, brown, or raw sugar
• 6 fresh or frozen Chinese-style steamed buns
• 6 sprigs fresh cilantro, leaves and tender stems chopped
• 4 tablespoons coarsely chopped Asian pickled mustard greens

Directions

1. Prepare the Pork Belly

   Heat the oil in a large skillet over medium-high heat. Add the pork belly slices and cook until lightly browned, about 3 minutes per side. Transfer the pork to a plate and set aside.

2. Create the Aromatic Base

   In the same skillet, sauté garlic and ginger until fragrant. Add star anise and chile (if using), followed by sugar. Cook until the sugar melts and bubbles, about 2 minutes.

3. Build the Braising Liquid

   Pour in the rice wine and bring to a boil, stirring to dissolve the sugar. Add five-spice powder, both soy sauces, and water. Bring the mixture to a boil.

4. Braise the Pork

   Return the pork belly to the skillet, reduce heat to low, and cover. Let it simmer gently for 1-2 hours, until the pork is meltingly tender.

5. Prepare the Peanut Powder

   While the pork is braising, blend peanuts and sugar in a food processor until they form a coarse powder.

6. Steam the Buns

   Set a steamer over boiling water. Steam the buns for about 3 minutes until they’re hot and fluffy.

7. Assemble the Gua Bao

   Open each steamed bun and spread some pickled mustard greens inside. Place a piece of braised pork belly on top, then garnish with chopped cilantro and a sprinkle of peanut powder.

Serve your homemade Gua Bao immediately and prepare for a flavor explosion! These Taiwanese pork belly buns are perfect for a unique dinner party, a fun weekend cooking project, or anytime you want to treat yourself to something special. Enjoy the harmonious blend of flavors and textures that make this dish a beloved street food classic.

Nutritional Facts

Recipe Notes

Five-spice powder, fresh or frozen Chinese-style steamed buns, jarred pickled mustard greens, and rock sugar can typically be found at Asian grocery stores. If you can’t find these ingredients locally, don’t worry – many are available online or can be substituted with more common alternatives. The key is to capture the essence of the dish: the tender, flavorful pork, the soft bun, and the balance of sweet, salty, and tangy flavors.