I’ll walk you through my step-by-step recipe for making Gua Bao from scratch and reveal how I assemble authentic Pork Buns.

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I love the idea of Gua Bao because fluffy steamed pockets stuffed with tender pork belly always make me curious. Starting from basic all-purpose flour for the dough, I play with textures until the bun feels right.

These Pork Buns are messy, loud, and totally worth it, with that surprise of Sticky Pork in every bite. I wont pretend my first tries were pretty, sometimes the dough sticks or the filling surprises me, but thats the part I like most.

If youre into bold street food that doubles as comfort, you should give this a try.

Ingredients

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Pork belly: Mostly fat with protein gives a rich, melt in mouth texture.
All purpose flour: Builds soft, slightly chewy bao, mostly carbs and some protein.
Granulated or brown sugar: Sweetens and caramelizes, adds depth and balancing sweetness.
Light and dark soy sauce: Salty umami boost, dark adds color and deeper flavor.
Shaoxing wine: Aromatic, mildly sweet and savory, lifts the braise flavors.
Ginger and garlic: Bright spicy notes, aids digestion and cuts richness.
Rice vinegar quick pickles: Tart, crisp contrast, adds acidity to balance fattiness.
Cilantro and scallions: Fresh herbal lift, adds color and sharp oniony bite.
Hoisin and optional chili: Sweet savory glaze, add sticky richness and heat.

Ingredient Quantities

For the bao dough: 300 g all-purpose flour

20 g granulated sugar (about 1 1/2 tbsp)

1 tsp instant dry yeast (about 3 g)

1/2 tsp fine salt

165 ml warm milk or water

2 tbsp vegetable oil

1 tsp baking powder (optional for extra fluff)

For the pork belly: 800 g (about 1.7 lbs) pork belly, skin off or on, whichever you like

3 tbsp light soy sauce

1 tbsp dark soy sauce

3 tbsp Shaoxing wine or dry sherry

2 tbsp brown sugar or rock sugar

2 star anise

1 cinnamon stick

4 thick slices fresh ginger

3 cloves garlic, smashed

2 scallions, cut into large pieces

500 ml water or enough to nearly cover the pork

1/2 tsp Chinese five-spice powder

1 tbsp vegetable oil for searing

For quick pickles: 1 small cucumber or 1 small daikon, thinly sliced

3 tbsp rice vinegar

2 tbsp sugar

1 tsp salt

60 ml water (for the pickle brine)

Toppings and sauces: hoisin sauce, about 6 tbsp

Fresh cilantro leaves, a small bunch

3 scallions, thinly sliced

2 tbsp crushed roasted peanuts or toasted sesame seeds

Optional: chili oil or Sriracha, to taste

Optional thickener: 1 tsp cornstarch mixed with 1 tbsp water

How to Make this

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1. Make the dough: whisk flour, sugar, instant yeast, salt and baking powder (if using) in a bowl; add warm milk or water (about 165 ml) and 2 tbsp vegetable oil, stir until a shaggy dough forms, then knead 8 to 10 minutes until smooth and slightly springy. Lightly oil the dough, cover and let rise in a warm place until doubled, about 45–60 minutes.

2. While dough rises, sear the pork: heat 1 tbsp vegetable oil in a wide pot or Dutch oven over medium high, sear the pork belly on all sides until browned. This gives flavor and helps render fat, don’t rush it.

3. Braise the pork: add light soy, dark soy, Shaoxing wine, brown sugar, star anise, cinnamon stick, ginger slices, smashed garlic, scallion pieces, five spice and about 500 ml water, just to nearly cover the pork. Bring to a simmer, reduce heat to low, cover and braise gently
1.5 to 2 hours until very tender. Turn once or twice so it cooks evenly.

4. Reduce and finish the pork: remove pork, set aside to rest; strain braising liquid into a saucepan, skim fat if needed and simmer to concentrate. If you want a glossy sticky sauce, stir in cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and cook until thickened. Slice pork into 1 cm thick pieces and toss with some reduced sauce. If you prefer crisp edges, sear slices in a hot pan for 1–2 minutes each side.

5. Quick pickles: mix rice vinegar, 2 tbsp sugar, 1 tsp salt and 60 ml water until dissolved, add thin cucumber or daikon slices and let sit at least 15 minutes while other things finish. They’ll soften and get tangy quickly.

6. Shape bao: punch down risen dough, divide into 10 to 12 equal pieces, roll each into a small oval, brush lightly with oil, fold in half over a small square of parchment so the bun keeps its shape while steaming. Let shaped buns rest 15–20 minutes to puff slightly.

7. Steam buns: bring water to a boil in a steamer pot, arrange bao with space between them, steam over medium high heat for 8 to 10 minutes with lid wrapped in a towel or quickly lifted once to avoid dripping. Turn off heat and wait 1 minute before opening to avoid collapse.

8. Assemble: open each steamed bao, spread a little hoisin on the base, add 1 or 2 slices of pork belly, drizzle with extra reduced braising sauce if you like, add quick pickles, fresh cilantro, sliced scallions and sprinkle crushed peanuts or toasted sesame seeds. Add chili oil or Sriracha if you want heat.

9. Tips and hacks: use warm liquid (about 100 to 110 F / 38 to 43 C) to wake the yeast faster; if short on time you can steam store bought mantou or bao skins; to save braising time cut pork into 2 cm chunks then braise until tender about 1 hour; baking powder helps buns springier but is optional.

10. Serve right away while buns are warm and pillowy. Leftover pork keeps well refrigerated and tastes even better reheated with a splash of the reduced sauce.

Equipment Needed

1. Large mixing bowl for the dough and quick pickles, you’ll use it a lot
2. Kitchen scale or measuring cups and spoons for accurate amounts
3. Whisk plus a wooden spoon or silicone spatula for mixing and stirring
4. Dough scraper or bench scraper for dividing and handling dough
5. Rolling pin and small squares of parchment to shape and keep buns from sticking
6. Heavy pot or Dutch oven for searing and braising the pork
7. Small saucepan and a fine mesh strainer for reducing and finishing the sauce
8. Steamer pot with a steamer basket or bamboo steamer and a lid
9. Sharp chef’s knife and a cutting board for the pork, veggies and garnishes

FAQ

Q: Can I make the bao dough ahead of time? A: Yes. Make dough, let first rise, then chill in an oiled bowl up to 24 hours. Take it out to warm and proof for 45 to 60 minutes before shaping. You can also freeze dough after the first rise for up to two months, thaw overnight in the fridge and proof. Dont overflour when shaping or buns get dense.

Q: How do I get the pork belly tender and not overly greasy? A: Sear the pork to render some fat, then braise gently in soy, Shaoxing, sugar, spices and water until fork tender. Skim any surface fat while cooking and chill the cooked pork so the fat firms up, then trim if you want. Pressure cook for about 40 to 60 minutes to save time but check for that melt in your mouth texture.

Q: Is there a faster way to make this on a weeknight? A: Yes. Use an Instant Pot or pressure cooker for the pork and buy ready made bao if you need to. Quick pickles are done in minutes by pouring hot brine over thin slices of cucumber or daikon. Slice the pork thin so it reheats fast and tastes tender.

Q: How do I keep buns soft and fluffy when steaming? A: Steam over gentle simmer not a roaring boil, place buns on parchment or cabbage leaves to stop sticking, and put a clean towel between lid and pot to catch drips. Steam fresh buns about 6 to 8 minutes, chilled ones a little longer. Dont stack the buns or theyll stick together.

Q: My braising sauce is too thin or too salty. What can I do? A: To thicken, simmer uncovered to reduce then whisk in the optional cornstarch slurry a little at a time until glossy. If too salty, add a splash of water and a teaspoon of sugar or simmer with a peeled potato to absorb extra salt, then remove the potato.

Q: Any tips for assembly and toppings? A: Warm the buns, smear hoisin, add thin pork slices, quick pickles, scallions, cilantro and crushed peanuts or sesame. Drizzle chili oil or Sriracha if you like heat. Make extra pickles they brightens the rich pork and cuts the grease.

Gua Bao (Pork Belly Bao Buns) Recipe Substitutions and Variations

Pork belly: swap for pork shoulder (same braise, a bit leaner, shreds nicely) or for a vegetarian twist use firm tofu or seitan, press and marinate first so it soaks up the flavor.
Shaoxing wine or dry sherry: use sake or mirin thinned with a splash of water, or a dry white wine; if you have no alcohol try 1 tbsp rice vinegar plus 1 tsp sugar for acidity though you lose some of the aromatic depth.
Light/dark soy sauce: use tamari for gluten free, or coconut aminos for soy free diets; if you replace dark soy (which adds color) add a little molasses or extra brown sugar to get the same look.
Warm milk in the dough: use warm water or any unsweetened plant milk like soy or oat, whole milk makes richer bao but water or plant milks work fine, no big drama.

Pro Tips

1) Dough and shaping: wake the yeast with warm liquid about 100 to 110 F (38 to 43 C) so it bubbles faster, then knead 8 to 10 minutes till smooth. Baking powder helps make the buns springier but it isnt required. Lightly oil the dough and brush a little oil on each oval before folding, use small parchment squares so they keep that classic bao shape, and let shaped buns rest 15 to 20 minutes before steaming.

2) Pork sear and braise: dont rush the sear, brown every side to render fat and deepen flavor. Braise gently on low for 1.5 to 2 hours turning once or twice. If you need it faster cut the pork into 2 cm chunks and braise about 1 hour, but whole pieces taste better if you have the time. Always let the meat rest before slicing so it stays juicy.

3) Sauce finish and texture: strain and skim the braising liquid, reduce it down to concentrate flavor, then thicken with a tiny cornstarch slurry (about 1 tsp cornstarch + 1 tbsp water) for a glossy finish. Toss slices in that sauce, and if you want contrast sear pieces for 1 to 2 minutes per side to get crisp edges.

4) Pickles, steaming and shortcuts: make the quick pickles by dissolving 2 tbsp sugar and 1 tsp salt into 3 tbsp rice vinegar + 60 ml water, thinly slice cucumber or daikon and let them sit at least 15 minutes so they soften and get tangy. Steam buns 8 to 10 minutes with the lid wrapped in a towel or lift it quickly once to avoid drip, then wait about 1 minute before opening so they dont collapse. Short on time use good store bought mantou or bao skins and reheat pork with a splash of reduced sauce.