Gua Bao Pork Belly Buns Recipe

I absolutely love this recipe because it takes me on a culinary adventure with its rich, umami flavors and fragrant spices that elevate the tender pork belly to perfection. Plus, assembling these bao buns feels like an artful experience that lets me indulge in the perfect balance of savory, sweet, and crunchy in each delightful bite!

These Gua Bao Pork Belly Buns are full of flavor, and the flavor is packed into tender belly pork simmered with fragrant spices. We start with ginger, garlic, and other spices like star anise and cinnamon.

The balancing act that is the sauce starts with soy sauce and includes hoisin sauce that adds wonderful sweetness. The pickled mustard greens that you’ll find in the gua bao add wonderful texture and taste.

And then there are the crushed peanuts. These were probably not in the original recipe, but they are now.

Ingredients

Belly of Pork: Flavorful, nutrient-rich, protein-packed, and full of healthy fats.

Soy sauce: Provides a delicious umami flavor and is a good source of sodium.

Shaoxing wine: Boosts taste with a touch of sweetness.

Sweetness: It balances flavors with a touch of sweet.

Ginger: Provides warmth and helps with digestion.

Imparts an aromatic flavor that is like licorice.

Hoisin Sauce: Sweet and sour, it mixes well and rounds out the taste.

Cilantro: Fresh and herbal, with a green note.

Subtle onion taste.

Freshness factor.

Ingredient Quantities

• 1 pound pork belly, skin-on
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• 1 tablespoon sugar
• 5 slices of ginger
• 2 cloves garlic, smashed
• 2 star anise
• 1 small cinnamon stick
• 1 cup water
• 10-12 steamed bao buns
• 1/2 cup hoisin sauce
• 2 tablespoons roasted peanuts, crushed
• 1/2 cup pickled mustard greens or radish
• 1/4 cup cilantro leaves
• 1-2 green onions, thinly sliced

Instructions

1. Start by slicing the pork belly into strips that are 2 inches wide, and be sure to keep the skin on.

2. In a pot, mix together soy sauce, Shaoxing wine, sugar, slices of ginger, smashed garlic, star anise, a stick of cinnamon, and water. Heat it all until boiling.

3. Immerse the pork belly strips in the pot, ensuring they are fully sunk in the braising liquid, getting them ready for the next step. Decrease the heat to maintain a gentle simmer.

4. Put a lid on the pot and let the pork belly simmer for around
1.5 to 2 hours. You want the meat to be tender and the flavors to meld.

5. As the pork is cooking, prepare the bao buns for steaming according to the package directions, which can vary. Our buns were to be assembled as the pork neared completion because they needed only 8-10 minutes of steaming time to become soft and fluffy.

6. When the pork is cooked, take it from the pot and allow it to cool a bit. Slice the pork into thin pieces.

7. Slather hoisin sauce on the interior of each steamed bao bun.

8. Put into each bun a few slices of pork, then top with a spoonful of pickled mustard greens or radish.

9. Add crushed roasted peanuts to achieve a delightful crunch.

10. Before serving, sprinkle fresh cilantro leaves and thinly sliced green onions over the top as a garnish. Enjoy your tender and flavorful Gua Bao Pork Belly Buns!

Equipment Needed

1. Cutting board
2. Sharp kitchen knife
3. Large pot with lid
4. Measuring spoons
5. Spoon or spatula for stirring
6. Steamer or steaming setup for bao buns
7. Serving plate or platter

FAQ

• What is the best way to cook the pork belly?In a mixture of soy sauce, Shaoxing wine, sugar, ginger, garlic, star anise, a cinnamon stick, and water, simmer the pork belly. Set the heat to low, and let the pot go for 1-2 hours, and ideally, 2 hours, when the belly is fully tender. The braise is straightforward, and it is the very foundation of Vietnamese and Chinese cooking that truly harnesses the flavor of pork belly.
• Can I use a substitute for Shaoxing wine?You can substitute dry sherry or even mirin for mirin; however, mirin is sweeter, so adjust the amount of sugar accordingly.
• What type of buns should I use?Asian steamed bao buns, which are soft, slightly sweet, and traditional, are perfect vessels for the rich pork belly.
• How do I serve Gua Bao Pork Belly Buns?Cut the cooked pork belly into slices, and then layer the slices in each bao bun with hoisin sauce, crushed peanuts, pickled mustard greens, cilantro, and green onions.
• Can I make the buns ahead of time?Indeed, bao buns can be prepared in advance and stored in the freezer. To refresh their texture, re-steam the buns for several minutes prior to serving.
• What can I use instead of pickled mustard greens?Radishes or cucumbers, when pickled, make excellent substitutes that provide the necessary contrast in taste and texture.
• Is there a vegetarian alternative for this recipe?Certainly! A vegetarian version can substitute filling of marinated and roasted mushrooms or tofu for the pork belly.

Substitutions and Variations

Shaoxing wine: Replace with dry sherry or sake.
Sugar: Use honey or maple syrup as a substitute.
Substitutes for steamed bao buns:

Soft taco shells or pita bread—these offer a different texture.
Hoisin sauce: Replace it with a blend of soy sauce, honey, and a little bit of sriracha for a more rustic version you can whip up in no time.
Mustard greens that have been preserved in vinegar: For a sharp, piquant flavor, substitute kimchi or pickled cucumbers.

Pro Tips

1. Crispy Skin Tip For an extra crispy skin on your pork belly, after braising, briefly place the pork belly skin-side up under a hot broiler for 3-5 minutes. Keep a close eye to avoid burning.

2. Marination Allow the pork belly to marinate in the soy sauce, Shaoxing wine, and sugar mixture for 30 minutes before cooking to deepen the flavors.

3. Flavor Balance Adjust the amount of star anise and cinnamon to your taste preference, as these spices can become overpowering if too concentrated.

4. Bao Bun Steaming Line your steamer with parchment paper or cabbage leaves to prevent the bao buns from sticking, ensuring they remain intact and fluffy.

5. Peanut Enhancement For a richer flavor profile, lightly toast the roasted peanuts in a dry pan before crushing them to enhance their nutty taste and aroma.