Pork Belly Buns (Gua Bao)
Recipe GLPR94c5b924e09ee5
Fluffy steamed buns filled with succulent braised pork belly, crisp cucumbers, and fresh cilantro, finished with savory hoisin sauce. A beloved Taiwanese street food that combines tender pork with soft, pillowy buns.
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Ingredients
1/2 cup kosher salt
1/2 cup granulated sugar
4 1/2 cups water, divided
2 1/2 lbs boneless skinless pork belly, cut into four pieces lengthwise
1 teaspoon active dry yeast
1 teaspoon granulated sugar
1/2 cup all-purpose flour
1 1/2 cups cake flour
1 1/8 teaspoons baking powder
1/4 teaspoon salt
2 1/2 teaspoons melted unsalted butter
1/2 cup chicken stock
Hoisin sauce
Sliced cucumbers
Scallions
Fresh cilantro
Chili sauce or sriracha, optional
Directions
Combine the kosher salt, 1/2 cup granulated sugar, and 4 cups water in a large bowl, stirring until the salt and sugar are completely dissolved to create a brine.
Place the pork belly pieces into a resealable plastic bag and pour the brine over them. Seal the bag, place it in a bowl, and refrigerate for at least 12 hours or overnight to brine the meat.
In a small bowl, dissolve the active dry yeast and 1 teaspoon granulated sugar in 1/2 cup warm water (165°F). Let the mixture stand for 10 minutes until foamy.
In a separate bowl, sift together the all-purpose flour, cake flour, baking powder, and 1/4 teaspoon salt. Set aside.
Add the melted butter to the yeast mixture and stir to combine. Gradually stir in the sifted flour mixture, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for 5 to 10 minutes until it becomes smooth and elastic. Place the dough in an oiled bowl, cover loosely with plastic wrap, and let it rise in a warm place for 1 to 2 hours until doubled in size.
Preheat the oven to 300°F with the rack positioned in the center.
Remove the pork belly from the brine and discard the brine. Place the pork pieces in a baking pan with the fat side up.
Pour the chicken stock and 1/2 cup water into the pan around the pork. Cover the pan tightly with foil and roast for approximately 2 1/2 hours until the pork is very tender.
Remove the foil, increase the oven temperature to 450°F, and continue roasting for about 20 minutes until the fat on top is golden brown.
Remove from the oven and let the pork cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 1 hour.
Once chilled, slice the pork belly crosswise into 1/4-inch thick pieces. Return the slices to the pan with the cooking juices and refrigerate again. This can be prepared up to one day in advance.
When ready to serve, roll the risen dough into a log approximately 16 inches long. Cut into 16 equal pieces of about 1 inch each. Cover the pieces with plastic wrap to prevent drying.
Shape each dough piece into a ball, then roll out into an oval approximately 3 inches wide by 6 inches long. Lightly brush each oval with oil, fold in half, and set on a piece of parchment paper. Cover and let rise for 20 minutes.
Set up a steamer in a wok or deep-sided skillet with water filled to about 1/2 inch below the steaming rack. Line the steamer with parchment paper.
Working in batches to avoid crowding, steam the buns for 8 to 10 minutes until they puff up and are cooked through. Keep finished buns covered in a warm place.
Preheat the oven to 350°F. Heat the pork belly slices in the baking pan with the pan juices until warmed through.
To assemble each bun, brush the inside with hoisin sauce, then layer with cucumber slices, warm pork belly, optional chili sauce, scallions, and fresh cilantro. Serve immediately while the buns are still warm.
