Taiwanese Steamed Pork Buns (Gua Bao Recipe)

pork belly

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Chicken thighs provide leaner meat, while ground pork is often less expensive.

active dry yeast

🥗Healthier: instant yeast

💰Cheaper: fresh yeast

Instant yeast is easier to use, while fresh yeast can be more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less salty.

pickled mustard greens

🥗Healthier: sautéed spinach

💰Cheaper: sauerkraut

Sautéed spinach offers a fresh taste, while sauerkraut is often cheaper.

Preheat clay pot over medium heat.

Pan-fry pork belly slices for 1-2 minutes on each side to render fat.

Remove pork belly and sauté diced shallots, minced garlic, minced ginger, star anise, cinnamon, and bay leaves in 1 tbsp of oil.

Add five-spice powder, white pepper, 2.5 tbsp sugar, Chinese cooking wine, soy sauce, and dark soy sauce to the pot.

Return pork belly to the pot and add 2-3 cups of water, ensuring pork is submerged.

Cover and bring to a boil, then reduce heat to low and simmer for 1.5 hours.

Microwave water for 15 seconds to warm, then add active dry yeast and 3 tbsp sugar to bloom yeast.

Mix in all-purpose flour and knead with a KitchenAid mixer on medium speed for about 10 minutes until smooth.

Let the dough proof at room temperature for 1 hour or until doubled in size.

Divide dough into 12 pieces, each weighing about 50 grams, and roll into balls.

Flatten each ball and roll into a flat oval sheet, about 1/3 inch thick.

Brush oil on half of the oval and fold over to form a bun.

Place buns on parchment paper in a steamer and let proof for 20-30 minutes until 1.5 times the size.

Bring water to a boil and steam buns for 12 minutes, then let rest in the steamer for 10 minutes before opening lid.

Assemble the buns with pickled mustard greens, pork belly, peanut powder, and garnish with cilantro and diced red chili.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens