I can never resist these pillowy Gua Bao, stuffed with glossy pork belly, crunchy peanuts, pickled mustard greens, and that unmistakable Taiwan night market magic.

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I’m obsessed with gua bao because it hits every part of my brain at once: soft steamed buns, glossy pork belly, salty-sweet sauce, crunch, tang, herbs, mess. I still think about the first night-market-style bite I had, the kind that makes me stop talking and just nod like, yes, this is it.

The pork belly is rich and sticky, the crushed roasted peanuts bring that sandy little crunch, and every bite feels bold without trying too hard. And honestly?

I want the sauce on my fingers. But I want the bun fluffy enough to barely hold it all together somehow.

Ingredients

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Flour makes the buns soft, fluffy, and ready to hug all that pork.
Yeast gives the dough its puff, so you’ll get that cloud-like bite.
Sugar adds a little sweetness and helps the buns taste balanced.
Warm milk keeps the dough tender, rich, and way less boring.
Pork belly brings the juicy, fatty, melt-in-your-mouth part everyone wants.
Soy sauces make the braise salty, deep, and glossy in the best way.
Shaoxing wine adds that savory restaurant-style flavor you can’t fake.
Ginger, garlic, and green onions keep the pork bold, not heavy.
Star anise and cinnamon make it cozy, warm, and super fragrant.
Quick cucumber pickles cut through the richness with crunch and tang.
Hoisin sauce brings sweet, sticky goodness that ties the bun together.
Crushed peanuts add crunch, because soft-on-soft gets boring fast.
Cilantro keeps things fresh, bright, and a little herby.
Plus chili oil adds heat if you like your bao with attitude.
Basically, every bite is rich, fluffy, crunchy, tangy, and totally craveable.

Ingredient Quantities

All purpose flour 3 cups (360 g)

Active dry yeast 2 teaspoons (or 7 g instant yeast)

Granulated sugar 2 tablespoons (for dough)

Warm whole milk 1 cup (240 ml), about 100 to 110 F

Vegetable oil 3 tablespoons (plus extra for folding)

Baking powder 1 teaspoon

Salt 1 teaspoon (for dough)

Pork belly 2 pounds (900 g), skin removed or scored

Light soy sauce 1/3 cup (80 ml)

Dark soy sauce 1 tablespoon

Shaoxing wine 1/4 cup (60 ml)

Water or low sodium chicken stock 1 to 1 1/2 cups (240 to 360 ml)

Brown sugar or rock sugar 3 tablespoons

Garlic 6 cloves, smashed

Fresh ginger 2 inch piece, sliced

Green onions 4 stalks, ends left long

Star anise 2 whole pieces

Cinnamon stick 1 small stick

Sichuan peppercorns or black peppercorns 1 teaspoon

Light vegetable oil or neutral oil 1 tablespoon (for searing)

Rice vinegar 1/2 cup (120 ml) for quick pickle

Sugar 2 tablespoons (for quick pickle)

Salt 1/2 teaspoon (for quick pickle)

Cucumber 1 medium, thinly sliced for pickles

Pickled mustard greens 1/2 cup, optional but traditional

Hoison sauce 1/2 cup for serving

Crushed roasted peanuts 1/3 cup for garnish

Fresh cilantro a handful of sprigs for garnish

Chili oil or chili paste 2 tablespoons, optional

Sesame oil 1 teaspoon, optional for braise or finishing

Water for steaming buns as needed

How to Make this

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1. Make the dough: whisk 3 cups (360 g) all purpose flour, 2 teaspoons active dry yeast, 2 tablespoons granulated sugar, 1 teaspoon salt and 1 teaspoon baking powder in a bowl; add 1 cup warm whole milk and 3 tablespoons vegetable oil and mix until a soft dough forms, knead 8 to 10 minutes until smooth, place in an oiled bowl, cover and let rise until doubled about 1 hour.

2. Prepare the braise base: heat 1 tablespoon light vegetable oil in a heavy pot, add 6 smashed garlic cloves, sliced 2 inch piece of fresh ginger, 4 whole green onions, 2 star anise, 1 small cinnamon stick, and 1 teaspoon Sichuan or black peppercorns; toast briefly until fragrant.

3. Sear and braise the pork belly: pat 2 pounds (900 g) pork belly dry, score or remove skin, sear all sides in the pot until golden, add 1 3rd cup light soy sauce, 1 tablespoon dark soy sauce, 1 4th cup Shaoxing wine, 3 tablespoons brown sugar, and 1 to 1 1 2 cups water or low sodium chicken stock to mostly cover the pork; bring to a simmer, cover and braise gently until fork tender 1 1 2 to 2 hours. Finish with 1 teaspoon sesame oil if desired.

4. Make quick pickles: combine 1 2 cup (120 ml) rice vinegar, 2 tablespoons sugar and 1 2 teaspoon salt in a jar, stir until dissolved, add thinly sliced 1 medium cucumber and refrigerate at least 30 minutes.

5. Shape and fold buns: punch down risen dough, roll into a 12 inch by 8 inch rectangle, brush lightly with vegetable oil, fold into thirds, roll again and divide into 12 equal pieces; roll each piece into an oval, fold over a piece of parchment between the layers to form classic bao shape, place on steam-ready trays.

6. Proof and steam buns: cover shaped buns and let proof 30 to 45 minutes until puffy; arrange buns in a steamer leaving space, steam over simmering water 10 to 12 minutes, then remove and let rest 5 minutes before opening lids to prevent collapse.

7. Slice the pork belly: remove braised pork, strain and reduce braising liquid if you want a glaze, slice pork into thin pieces or bite sized chunks and toss briefly in reduced sauce or reserved braise for extra flavor.

8. Prepare toppings and sauces: warm 1 2 cup hoisin sauce for serving, chop 1 3 cup crushed roasted peanuts, trim cilantro sprigs, and set out optional 2 tablespoons chili oil and 1 2 cup pickled mustard greens.

9. Assemble the gua bao: open a steamed bun, spread a little hoisin inside, add sliced braised pork belly, a few cucumber pickles, a little pickled mustard greens if using, sprinkle crushed peanuts and cilantro, and drizzle chili oil if desired.

10. Serve immediately while buns are warm with extra braising sauce and pickles on the side; refrigerate leftovers separately and gently reheat steamed buns and pork before serving.

Equipment Needed

1. Large mixing bowl
2. Whisk and wooden spoon or silicone spatula
3. Measuring cups and spoons + kitchen scale (optional)
4. Heavy pot or Dutch oven with lid
5. Cutting board and chef knife
6. Rolling pin and bench scraper
7. Bamboo or metal steamer with steam-ready trays or a steamer insert for a large pot
8. Small jar or bowl for quick pickles and tongs or chopsticks for handling buns

FAQ

Q: How long should I proof the bao dough and how will I know it is ready?

A: Proof the dough in a warm place until doubled in size, about 60 to 90 minutes depending on temperature. It is ready when a gentle poke springs back slowly and leaves a slight indentation.

Q: Can I make the pork belly ahead of time and reheat it?

A: Yes. Braise the pork belly, cool, then refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of stock or in a low oven until warmed through to keep it tender.

Q: How long should I braise the pork belly for melt in your mouth texture?

A: Braise on low simmer for 1.5 to 2 hours until very tender. If using a pressure cooker, cook for 35 to 45 minutes. Adjust liquid so meat is mostly submerged and falls apart easily when pierced.

Q: What is the easiest way to make the quick pickles for crunch?

A: Combine rice vinegar, sugar, and salt until dissolved, pour over thinly sliced cucumber and let sit at least 30 minutes. Pickles can be made a day ahead for better flavor.

Q: Can I substitute another cut of pork if I cannot find pork belly?

A: Use pork shoulder for a leaner alternative. It will be slightly firmer but still delicious after long braising. Increase braise time as needed until tender.

Q: How do I steam and keep the bao soft without getting soggy?

A: Steam buns over gently boiling water in a well vented steamer for 8 to 10 minutes from room temperature. Leave space between buns and remove promptly to a rack so condensation drains away. If reheating, steam briefly 3 to 4 minutes to refresh softness.

THE BEST GUA BAO PORK BELLY STEAMED BUN RECIPE & VIDEO Recipe Substitutions and Variations

Pork belly: substitute boneless pork shoulder or pork butt, cut into large chunks; braise longer until tender and shredable.
All purpose flour: substitute bread flour for chewier, slightly fluffier buns or 00 flour for a softer, more tender crumb.
Shaoxing wine: substitute dry sherry or mirin plus a splash of rice vinegar if you need acidity.
Hoisin sauce: substitute plum sauce, a mixture of soy sauce with a bit of honey and five spice, or oyster sauce thinned with a touch of sugar.

Pro Tips

1. For pillowy, tender buns, keep the milk at 100 to 110 F and check dough temperature after mixing. If it feels cool, let the dough rest in a slightly warm, draft free spot so the yeast wakes up gently and the crumb stays soft.

2. When searing the pork belly, get a deep golden crust before you add liquids. That caramelization gives the braise depth and helps the reduced sauce shine. Do not overcrowd the pan; sear in batches if needed.

3. Low and slow braising is worth the time. Keep the liquid at a bare simmer and test with a fork at 90 minutes. The pork should be tender but still sliceable. If you want a glossy glaze, remove the pork, strain the braising liquid and reduce it briskly over medium heat until it coats the back of a spoon.

4. Make the quick pickles earlier in the day. Cucumber flavor improves after a few hours in the fridge and the acid helps cut the pork fattiness. Keep pickles crisp by slicing thin and storing submerged in the brine.

5. Steam with care. Use parchment or pleated liners so buns do not stick, and let them rest 4 to 6 minutes after turning off the heat before opening the lid. Opening too soon can make buns collapse, and a short rest prevents that while preserving their fluffy texture.