90 min
Taiwanese Pork Belly Buns (Gua Bao)
Recipe GLPR52e676b3ce4042
Tender, braised pork belly infused with aromatic spices, served in soft steamed buns with crispy peanut powder, pickled mustard greens, and fresh cilantro. This classic Taiwanese street food dish combines savory, sweet, and umami flavors in one delicious package.
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Ingredients
2 tablespoons Vegetable or peanut oil
1 pound Skin-on pork belly, cut into 2-inch strips then sliced 1/4 inch thick
2 Garlic cloves, crushed
2 slices Fresh ginger slices, unpeeled, 1/8 inch thick
Star anise pod
Fresh red chili, such as Thai chili
2 tablespoons Rock, brown, or raw sugar
¼ cup Asian rice wine
½ teaspoon Five-spice powder
¼ cup Dark soy sauce
¼ cup Light soy sauce
4 cups Water
½ cup Roasted unsalted peanuts
1 tablespoon Rock, brown, or raw sugar
6 Chinese-style steamed buns, fresh or frozen
6 sprigs Fresh cilantro, leaves and tender stems, chopped
4 tablespoons Asian pickled mustard greens, coarsely chopped
Directions
Heat the oil in a large skillet or wok over medium-high heat. Add the pork belly slices in a single layer and cook without stirring for about 3 minutes until the bottom is lightly golden. Flip each piece and cook for another 2 minutes until the second side is lightly browned. Transfer the cooked pork belly to a clean plate and set aside.
In the same skillet, add the crushed garlic and ginger slices to the remaining oil. Cook over medium-high heat, stirring frequently, for about 1 minute until the mixture becomes fragrant and releases its aroma.
Add the star anise pod and fresh chili to the skillet (if using). Sprinkle in the 2 tablespoons of sugar and continue to cook, stirring gently, for approximately 2 minutes until the sugar begins to melt and bubble.
Pour in the rice wine and stir constantly until the mixture comes to a boil and the sugar is fully dissolved, approximately 2 minutes. Then add the five-spice powder, dark soy sauce, light soy sauce, and water. Bring the entire mixture to a boil.
Return the browned pork belly to the skillet with the braising liquid. Reduce the heat to low, cover the skillet with a lid, and simmer gently for at least 1 hour, preferably 2 hours, until the pork belly becomes very tender and easily falls apart when touched.
While the pork is cooking, prepare the peanut powder by combining the roasted peanuts and 1 tablespoon of sugar in a blender or food processor. Pulse the mixture for about 1 minute, stopping to scrape down the sides as needed, until the texture resembles a coarse powder.
When the pork is nearly finished cooking, set a steamer basket over a pot of boiling water. Carefully add the steamed buns to the steamer basket, cover with a lid, and steam for approximately 3 minutes until they are heated through and fluffy.
To serve, carefully open each warm steamed bun. Spread approximately 2 teaspoons of the pickled mustard greens inside each bun, then place a piece or two of the tender braised pork belly on top. Finish with a small pinch of chopped cilantro and a light sprinkle of the peanut powder. Serve immediately while everything is still warm.
