:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/9uEGknWLbH9wqzGvCSZv/10369ba4064f8703ed1ea06529cd85.png "Steamed Pork Belly Gua Bao Buns")
Steamed Pork Belly Gua Bao Buns
These pork bao buns, otherwise known as Gua Bao, are soft and fluffy with a succulent filling of slow cooked sweet and salty pork belly. This is a comforting, delicious, and classic Taiwanese street food that will pleasure your taste buds and satisfy your hunger.
Ingredients
For The Bao Buns:
- 2 cups all-purpose flour
- 1 Cup milk
- 2 tbls sugar
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 tablespoon yeast
For The Pork Belly:
- 11⁄2 Pounds brisket
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 2 tbls soy sauce
- 1 tablespoon rice wine
- 1⁄2 Cup water
For The Garnish:
- 1 cucumber, thinly sliced
- 1⁄2 Cup pickled red cabbage
- Fresh cilantro
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Directions
Start by preparing the pork belly. In a large pan, heat oil over medium heat. Add pork belly and cook until browned on all sides. Add sugar, soy sauce, rice wine and water. Cover and let it simmer on low heat for 2 hours, or until the pork is tender and the sauce is reduced.
While the pork is cooking, prepare the bao dough. In a large bowl, combine flour, sugar, salt, baking powder, and yeast. Slowly add the milk, stirring until a dough forms. Knead for about 5 minutes or until smooth. Let it rest for around an hour until it doubles in size.
Divide dough into 8 pieces and shape them into balls. Using a rolling pin, roll each ball into an oval shape. Fold in half with a piece of parchment paper in the middle to prevent sticking. Let them rest for another 30 minutes.
Steam the buns over high heat for 15 minutes. Carefully remove them from the steamer and let them cool.
Once the pork and buns are ready, slice the pork belly and place it in the steamed buns. Top with cucumber slices, pickled red cabbage, and fresh cilantro. Enjoy your homemade Pork Bao Buns!
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