Get ready to transport your taste buds to the vibrant streets of Taiwan with the ultimate comfort food that's taking the culinary world by storm! Gua Bao - the legendary Taiwanese pork belly buns - are about to become your new obsession. Imagine tender, melt-in-your-mouth braised pork belly nestled in a pillowy steamed bun, topped with crunchy peanuts and fresh cilantro. This isn't just a recipe; it's a flavor explosion that will make you feel like you're walking through the night markets of Taipei with every single bite!
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: Taiwanese
Serves: 6 buns
Ingredients
- 1 lb pork belly
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 2 tbsp sugar
- 1 tsp five-spice powder
- 6 steamed buns
- 1/4 cup pickled mustard greens
- 1/4 cup crushed peanuts
- Fresh cilantro for garnish
Instructions
- Prepare the pork belly by trimming any excess fat and cutting it into a rectangular block approximately 2 inches thick.
- In a mixing bowl, combine soy sauce, rice wine, sugar, and five-spice powder to create a marinade. Fully submerge the pork belly in the marinade and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 325°F (165°C). Remove the pork belly from the marinade and pat dry with paper towels.
- Place the pork belly in a deep roasting pan, cover tightly with aluminum foil, and slow roast for approximately 2 hours until the meat is tender and easily pulls apart.
- Remove the pork from the oven and let it rest for 15 minutes. Then slice the pork belly into thin, 1/2-inch thick pieces.
- Steam the buns in a bamboo steamer for 3-4 minutes until soft and warm.
- To assemble, open each steamed bun and layer with pickled mustard greens, sliced pork belly, crushed peanuts, and fresh cilantro leaves.
- Serve immediately while the buns are warm and the pork is still tender.
Tips
- Marinating is Key: Don't rush the marinating process. Let the pork belly soak up those delicious flavors for at least 2 hours, or ideally overnight, for maximum taste intensity.
- Low and Slow Cooking: The secret to incredibly tender pork is patience. Slow-roast at a low temperature to ensure the meat becomes fall-apart tender.
- Prep Ahead: You can marinate the pork and even slow-cook it in advance. The flavors will only get better with time!
- Fresh Ingredients Matter: Use fresh cilantro and crisp pickled mustard greens to add brightness and texture to your buns.
- Serve Immediately: These buns are best enjoyed fresh and warm, so time your cooking so everything is ready to assemble right before serving. Pro Tip: If you can't find pre-made steamed buns, many Asian grocery stores sell them frozen, or you can attempt making them from scratch for an extra authentic touch!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 25g
Saturated Fat: 9g
Cholesterol: 70mg
