Soft, pillowy steamed buns folded around braised pork belly, pickled greens and crushed peanuts.
Gua bao
- 8 steamed bao buns (bought or homemade)
- 500 g pork belly, cut into thick slices
- 3 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- 2 star anise
- 2 cloves garlic
- 100 g pickled mustard greens
- crushed peanuts and coriander, to serve
- Brown the pork belly slices in a dry pan for a couple of minutes on each side.
- Add the soy sauces, sugar, star anise, garlic and enough water to just cover.
- Simmer gently for 1 to 1.5 hours, until the pork is very tender.
- Steam the bao buns according to the pack, or steam fresh ones for about 10 minutes.
- Reduce the braising liquid slightly if it is thin, then slice or shred the pork.
- Fill each bun with pork, a little braising liquid, pickled mustard greens, peanuts and coriander.
What is gua bao?
Gua bao is a Taiwanese street food: a soft, folded steamed bun filled with braised pork belly, pickled mustard greens, coriander and crushed peanuts with sugar. The bun is folded like a taco or a wallet, which gives it the nickname of a Taiwanese burger.
In Taiwan it is linked with the end of year feasts, where the bun shaped like an open purse stands for wealth.
Ingredient notes and UK swaps
- Buns: frozen folded bao buns are sold in Asian grocers and some supermarkets. Steam from frozen for 8 to 10 minutes.
- Pork belly: braised slowly with soy, Shaoxing wine, sugar and spices until soft.
- Pickled mustard greens: sold in packets. Quick pickled cucumber is an easy swap.
- Peanut sugar: roasted peanuts crushed with a little sugar.
Serving and storing
Serve the buns warm, filled at the table so they stay soft. The braised pork keeps for 4 days in the fridge and freezes well. Reheat it in its sauce before slicing.
Tips for the best gua bao
- The pork benefits from being made a day ahead, since the flavour deepens and slicing is easier once cold.
- Steam the buns just before serving, since they firm up quickly once cooled.
Making the pork ahead of time
The braised pork actually improves overnight in the fridge, giving the flavour time to deepen and making it easier to slice neatly once fully cold, only the final steaming of the buns needs to happen close to serving.
Frequently asked questions
Can I buy bao buns ready-made?
Yes, frozen bao buns are sold in most Asian grocers and just need steaming from frozen.
What can I use instead of pickled mustard greens?
Quick pickled cucumber or a simple slaw both work as a fresher substitute.
What other fillings work in gua bao?
Fried chicken, crispy tofu, char siu and pulled mushrooms in hoisin all work well.
