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

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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.

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Questions

How much time should I plan for Gua Bao?

As written, 80 minutes: 30 of prep and 50 of cooking. The longest single stretch is step 3 (20 minutes): "Let rest for 20 minutes."

Why rest the meat in Gua Bao?

Step 3 reads: "Let rest for 20 minutes." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What equipment do I need for Gua Bao?

Beyond a knife and a board, the method uses a steamer basket (step 10) and parchment paper (step 9). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of five-spice powder in Gua Bao?

The entry for Gua Bao calls for 1/2 tsp five-spice powder. In its place: Ground cinnamon and star anise or anise seed, with a pinch each of clove and black pepper.

Can I make Gua Bao gluten-free?

Yes. The gluten in Gua Bao 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 many calories are in Gua Bao?

One serving (the recipe makes 4) is about 520 calories, with 22 g protein, 58 g carbohydrate and 18 g fat, plus 1 g fiber and 680 mg sodium.

Serve it with

Taiwanese Stir-Fried Cabbage side
Honeydew Milk Tea drink
Air Fryer Garlic Parmesan Green Beans side

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