Gua BaoBraised Pork Belly Buns
Soft steamed buns filled with tender braised pork belly, pickled mustard greens, herbs, and peanut powder. The contrast of rich meat, sweet garnish, and tangy vegetables makes this a beloved Taiwanese street snack.
Prep
25m
Cook
1h 40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Buns
- 4pcsMantou Buns
Braise
- 800gPork Belly (cut into thick slices)
- 120mlSoy Sauce
- 30mlDark Soy Sauce
- 60mlRice Wine
- 25gWhite Sugar
- 2pcsStar Anise
- 20gGarlic (lightly crushed)
- 15gFresh Ginger (sliced)
- 800mlWater
Filling
- 150gPickled Mustard Greens (roughly chopped)
- 40gPeanut Powder
- 20gFresh Coriander
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork belly, soy sauce, dark soy sauce, rice wine, white sugar, star anise, garlic, fresh ginger, and water in a saucepan. Bring to a boil, then lower to a gentle simmer.
- 02
Cook until the pork belly is very tender and richly flavored. If needed, uncover near the end so the braising liquid reduces slightly.
- 03
Lift out the pork and keep it warm with a little of the braising liquid.
- 04
Steam the mantou buns until soft and heated through.
- 05
Open each bun and add the pickled mustard greens, braised pork, fresh coriander, and peanut powder.
- 06
Serve immediately while the buns are hot and the pork is tender.
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