Gua Bao (pork belly steamed buns)

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Anna Middleton (@chefanna)

Delicious steamed buns filled with sticky pork and fresh vegetables, garnished with toasted sesame seeds and coriander.

Gua Bao (pork belly steamed buns) recipe
Prep Time
1hr 0min
Cook Time
30min
Total Time
1hr 30min

Ingredients

4 Servings
(1 serving = 2 buns)
  • Ready Made Dough
    Ready Made Dough
    3cups
  • All purpose flour
    All purpose flour
    1/2cup
  • Pork Neck Steaks (cut into strips)
    Pork Neck Steaks (cut into strips)
    2cups
  • Spring Onion (diagonally sliced)
    Spring Onion (diagonally sliced)
    1/2cup
  • Pak Choi (diagonally sliced)
    Pak Choi (diagonally sliced)
    1cup
  • Garlic (minced)
    Garlic (minced)
    1tsp
  • Ginger (minced)
    Ginger (minced)
    1tbsp
  • Shaoxing Wine
    Shaoxing Wine
    1/4cup
  • Dark Soy Sauce
    Dark Soy Sauce
    2tbsp
  • Light Soy Sauce
    Light Soy Sauce
    1/2cup
  • Oyster Sauce
    Oyster Sauce
    1tbsp
  • Hoisin Sauce
    Hoisin Sauce
    1tbsp
  • Palm Sugar (dissolved in hot water)
    Palm Sugar (dissolved in hot water)
    1/2cup
  • Water
    Water
    1 1/2cups
  • Carrots (julienned)
    Carrots (julienned)
    1cup
  • Red Cabbage (thinly shredded)
    Red Cabbage (thinly shredded)
    1/2cup
  • Red Chilli (deseeded & thinly sliced)
    Red Chilli (deseeded & thinly sliced)
    1tbsp
  • Apple Cider Vinegar
    Apple Cider Vinegar
    1cup
  • White Sugar
    White Sugar
    1/4cup
  • Salt
    Salt
    1tsp
  • Sesame Oil
    Sesame Oil
    3tbsp
  • Spring Onions (diagonally sliced)
    Spring Onions (diagonally sliced)
    2tbsp
  • White Sesame Seeds (toasted)
    White Sesame Seeds (toasted)
    1tbsp

How to make Gua Bao (pork belly steamed buns)

  1. Step 1

    Divide the dough into small balls. On a floured surface, roll out each ball of dough into oval shapes, about 5mm thick. Brush the top with a little oil and fold the bun over. Cover your buns and set aside to rise for about 30 minutes.

    Step 1.1: Divide the dough into small balls
  2. Step 2

    Place the pork strips into a mixing bowl & add the oyster sauce, light and dark soy sauce, hoisin sauce, palm sugar, Shaoxing wine, ginger, garlic, and chilli. Mix well until all the pork is coated with thr sauce. Heat a griddle pan to smoking bot, then add a little sesame oil. Add a small batch of pork strips and cook on high heat until browned and cooked through. Repeat until all thr pork is cooked.

  3. Step 3

    Simmer until the sauce has thickened & coating the pork.

  4. Step 4

    Add the apple cider vinegar, the rest of the water, white sugar, and salt to a small saucepan. Bring to a boil, then remove from heat. Place the carrots in a medium bowl and cover with the hot apple cider vinegar solution. Cover with a lid or cling wrap to create a quick pickle. Let the carrots pickle in the solution for 10 minutes, then strain. Add the shredded red cabbage, pak choi, and spring onions to the pickled carrots and refrigerate until cold. Season with a little salt and pepper, then mix well.

  5. Step 5

    Bring a pot with water to boil, place a bamboo steamer on top. Brush the steamer with a little oil and place 2-4 bao buns into the steamer (depending on the size). Cover and steam until cooked and puffy.

    Step 1.1: Bring a pot with water to boil, place a bamboo steamer on top
  6. Step 6

    Heat a small pan to medium heat, then dry toast the sesame seeds until golden brown, then set aside.

  7. Step 7

    Once all the buns are steamed, fill them with the sticky pork and then the vegetables. Garnish with toasted sesame seeds.

Nutrition (per serving)

Calories

837.5kcal (41.88%)

Protein

30.0g (60%)

Carbs

100.0g (36.36%)

Sugars

25.0g (50%)

Healthy Fat

18.9g

Unhealthy Fat

6.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure the dough is well-risen before steaming to get fluffy buns.

  2. Use a bamboo steamer for the best results when steaming the buns.

FAQS

  1. How do I store leftover Gua Bao with sticky pork?

    To store leftover Gua Bao, place the steamed buns and filling in an airtight container. You can refrigerate them for up to 3 days. For longer storage, consider freezing the buns separately from the filling. Reheat the buns by steaming them again for a few minutes until warm.

  2. What are some dietary substitutions I can make for Gua Bao?

    If you're looking for dietary substitutions for Gua Bao, you can use tofu or tempeh instead of pork for a vegetarian or vegan option. For gluten-free diets, substitute the soy sauce with tamari and use gluten-free buns. You can also replace palm sugar with coconut sugar or a sweetener of your choice.

  3. What can I pair with Gua Bao for a complete meal?

    Gua Bao pairs wonderfully with a side of pickled vegetables, Asian slaw, or a light soup like miso. You can also serve it with a refreshing cucumber salad or steamed edamame for a balanced meal.

  4. How do I ensure my Gua Bao buns are fluffy and soft?

    To ensure your Gua Bao buns are fluffy and soft, make sure to let the dough rise properly before steaming. Also, avoid overcrowding the steamer to allow steam to circulate freely. Steaming for the right amount of time is crucial; typically, 10-15 minutes should suffice depending on the size of the buns.

  5. Can I make Gua Bao ahead of time and reheat them later?

    Yes, you can make Gua Bao ahead of time. Prepare the buns and filling, then store them separately in the refrigerator. When you're ready to serve, simply reheat the buns in a steamer for a few minutes and warm the filling in a pan before assembling.

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chefanna's profile picture

Anna Middleton

(@chefanna)

I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...

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