Transport yourself to the bustling streets of Taiwan with our mouthwatering Gua Bao Pork Belly Steamed Buns recipe. Succulent pork belly cubes braised to perfection in a rich and flavorful sauce, nestled within soft and pillowy steamed buns – this dish is a true delight for the senses. Whether you’re craving a taste of authentic Asian cuisine or looking to impress your friends and family with a culinary adventure, these steamed buns are sure to satisfy your cravings and leave you wanting more.
Our love affair with Gua Bao Pork Belly Steamed Buns began during a trip to Taiwan, where we found ourselves wandering through vibrant night markets, tantalized by the aromas of sizzling street food. It was there that we first encountered these delectable buns – a harmonious marriage of tender pork belly, fragrant spices, and fresh garnishes, all enveloped in a soft, fluffy bun. From the moment we took our first bite, we were hooked. Upon returning home, we were determined to recreate the magic of those Taiwanese street stalls in our own kitchen. After several attempts and countless taste tests, we finally perfected our recipe, much to the delight of our family and friends. Now, Gua Bao Pork Belly Steamed Buns have become a cherished favorite in our household, evoking memories of our travels and bringing a taste of Taiwan to our dinner table.
Why This Gua Bao Pork Belly Steamed Buns Recipe Will Steal the Show
- Featuring tender chunks of pork belly or pork shoulder, braised in a savory-sweet sauce infused with aromatic spices and Asian condiments.
- Perfect for recreating the authentic flavors of Taiwanese street food right in your own kitchen.
- Soft and fluffy steamed buns provide the ideal vessel for holding the succulent pork and vibrant garnishes, creating a harmonious balance of textures and flavors.
- Customizable toppings such as fresh cilantro, crunchy cucumber, spicy chili, and crushed peanuts or sesame seeds add a burst of color and additional layers of taste and texture.
- Versatile dish that can be enjoyed as a handheld snack, a satisfying meal, or even served over rice for a heartier option.
Ingredients:
- 1.8 kg (4 lb) pork belly or pork shoulder, cut into 2.5 cm (1-inch) cubes
- 1 large onion, chopped
- 15 garlic cloves, chopped
- 240 ml (1 cup) chicken stock
- 60 ml (1/4 cup) oyster sauce
- 60 ml (1/4 cup) hoisin sauce
- 60 ml (1/4 cup) dark soy sauce
- 60 ml (1/4 cup) honey
- 60 ml (1/4 cup) dry sherry or sake
- 480 ml (2 cups) water
- Steamed buns
- Handful of cilantro
- Cucumber, julienned
- Red or green chili, sliced
- Crushed peanuts or sesame seeds
Directions:
- Heat a large thick-bottomed pot or Dutch oven over high heat. Add the pork belly cubes and cook until golden brown on the edges, about 20 minutes.
- Add the chopped onion and garlic to the pot with the pork. Cook for an additional 2 to 3 minutes, stirring constantly.
- In a measuring cup or mixing bowl, combine the chicken stock, oyster sauce, hoisin sauce, dark soy sauce, honey, and dry sherry or sake. Optionally, add a pinch of Chinese spice such as star anise or cloves for extra fragrance.
- Pour the sauce mixture into the pot with the pork and onions. Stir well to deglaze the bottom of the pot and incorporate all the flavors.
- Add the water to the pot and mix well. Bring the mixture to a boil over high heat, then reduce the heat to maintain a steady simmer.
- Allow the pork belly to simmer uncovered for 20 minutes, or until tender and the sauce has thickened, stirring occasionally.
- While the pork is simmering, prepare the garnishes by chopping the cilantro, julienning the cucumber, and slicing the chili. Steam the buns according to package instructions.
- To assemble the steamed buns, fill each bun with a generous portion of braised pork belly, cucumber slices, cilantro leaves, and sliced chili. Sprinkle with crushed peanuts or sesame seeds for extra crunch.
- Serve the Gua Bao Pork Belly Steamed Buns immediately and enjoy the explosion of flavors with every bite!
Notes:
- If you prefer a spicier kick, you can add extra chili or a drizzle of chili sauce to the steamed buns.
- Leftover braised pork belly can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- For a vegetarian version, you can substitute the pork with tofu or tempeh and adjust the seasonings accordingly.
