Gua Bao

Name: Gua Bao
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Cuisine: Taiwanese
Ingredients: 1.5 lbs pork belly, cut into thick slices; 3 cups all-purpose flour; 1/2 tsp instant yeast; 1 tsp baking powder; 3 tbsp sugar; 1/2 tsp salt; 1.25 cups warm water; 1/4 cup soy sauce; 2 tbsp dark soy sauce; 2 tbsp hoisin sauce; 2 tbsp rock sugar (or regular sugar); 1/2 tsp five-spice powder; 4 oz pickled mustard greens or daikon, chopped; 2 tbsp fresh cilantro, chopped; 2 tbsp vegetable oil

Soft, pillowy steamed buns cradling tender braised pork belly, pickled vegetables, and a drizzle of savory-sweet sauce. A beloved Taiwanese street food and comfort classic.

80 minMediumServes 4520 cal/serving

TaiwaneseLunchStovetopStandard

Ingredients

1.5 lbs pork belly, cut into thick slices
3 cups all-purpose flour
1/2 tsp instant yeast
1 tsp baking powder
3 tbsp sugar
1/2 tsp salt
1.25 cups warm water
1/4 cup soy sauce
2 tbsp dark soy sauce
2 tbsp hoisin sauce
2 tbsp rock sugar (or regular sugar)
1/2 tsp five-spice powder
4 oz pickled mustard greens or daikon, chopped
2 tbsp fresh cilantro, chopped
2 tbsp vegetable oil

Instructions

1

Make the bun dough: combine 3 cups all-purpose flour, 1/2 tsp instant yeast, 1 tsp baking powder, 3 tbsp sugar, and 1/2 tsp salt in a large bowl.
2

Add 1.25 cups warm water and mix until a soft dough forms.
3

Knead for 5 minutes until smooth. Let rest for 20 minutes.
4

Meanwhile, heat 2 tbsp vegetable oil in a skillet over medium heat.
5

Add 1.5 lbs cut into thick slices pork belly and brown lightly on both sides, about 3-4 minutes total.
6

Add 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp hoisin sauce, 2 tbsp rock sugar (or regular sugar), and 1/2 tsp five-spice powder.
7

Add 1/4 cup water and simmer for 15-20 minutes until pork is tender and sauce reduces.
8

Divide dough into 8 equal pieces. Roll each piece into an oval about 1/4 inch thick.
9

Fold each oval in half to form a bun shape. Place on squares of parchment paper.
10

Arrange buns in a steamer basket and steam for 8-10 minutes until puffed.
11

To serve, open each bun slightly and fill with pork, 4 oz chopped pickled mustard greens or daikon, and 2 tbsp chopped fresh cilantro.
12

Drizzle with extra sauce from the pan.

Questions

Can I make Gua Bao gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour, 1/4 cup soy sauce, 2 tbsp dark soy sauce, 2 tbsp hoisin sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Gua Bao keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Gua Bao?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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