Taiwanese Pork Belly Buns (Gua Bao Recipe)!

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs reduce fat content, while pork shoulder is more economical.

steamed buns

🥗Healthier: whole wheat buns

💰Cheaper: store-bought buns

Whole wheat buns offer more fiber, while store-bought options save time.

pickled mustard greens

🥗Healthier: pickled cucumbers

💰Cheaper: sauerkraut

Pickled cucumbers provide a similar tang, while sauerkraut is often less expensive.

peanut powder

🥗Healthier: almond flour

💰Cheaper: ground peanuts

Almond flour is a healthier nut option, while ground peanuts are more budget-friendly.

Prepare the pork belly by marinating it in soy sauce, rice wine, sugar, ginger, garlic, star anise, and black pepper for at least 1 hour.

Heat sesame oil in a pot over medium heat and add the marinated pork belly; sear until browned on all sides, about 5-7 minutes.

Add water to the pot, cover, and simmer the pork belly on low heat for about 1.5 hours until tender.

Remove the pork belly from the pot and let it rest before slicing into thick pieces.

Steam the buns in a bamboo steamer or a steamer basket for about 10 minutes until fluffy and warm.

Assemble the buns by placing a slice of pork belly inside each steamed bun.

Top with pickled mustard greens, cilantro, and a sprinkle of peanut powder.

Serve warm, garnished with scallions.

Cooking Techniques

Spice Level:

Allergens