Gua Bao
Taiwan's iconic "tiger bites pig" bao — a soft, pillowy steamed folded bun stuffed with slow-braised, meltingly tender pork belly (lou rou), pickled mustard greens, peanut powder and fresh coriander.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Pork belly: blanch in boiling water 5 minutes. Drain. Cut into 2 cm slices. Brown slices in a little oil. Add soy, dark soy, rice wine, rock sugar, garlic, star anise and five-spice. Add water to just cover. Braise covered on low heat for 60–75 minutes until very tender. Reduce sauce to a glaze.
About 5 min
Bao dough: mix all dough ingredients; knead 10 minutes until smooth. Cover and prove 1 hour until doubled.
About 11 min
Knock back dough. Divide into 12 balls. Roll each into an oval shape about 1 cm thick. Fold in half over an oiled chopstick to create the clam shape. Remove chopstick. Prove 20 minutes.
About 11 min
Steam bao over boiling water for 12 minutes until puffed and cooked through. Do not open the lid for the first 10 minutes.
About 11 min
Open each bao. Place a slice of braised pork belly inside. Add pickled mustard greens. Sprinkle peanut powder generously over the pork.
About 11 min
Finish with fresh coriander leaves and a drizzle of the pork braising sauce. Serve immediately while the bao are still steaming.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 22 g
- Carbs
- 52 g
- Fat
- 26 g
- Fibre
- 2 g
- Sugar
- 10 g
- Sodium
- 880 mg
Contains: gluten, dairy, peanuts, soy
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Recipe by Boon Tools.