Gua Bao
A Taiwanese dish featuring steamed buns filled with braised pork belly, pickled mustard greens, crushed peanuts, and fresh cilantro.
Instructions
- Cut the pork belly into 1-inch (2.5cm) wide strips. In a pot over medium heat, add the pork belly and sear until browned on all sides, about 5 minutes.
- Add soy sauce, rice wine, sugar, garlic, star anise, cinnamon stick, and water to the pot. Bring to a boil, then reduce to a simmer.
- Cover and let the pork braise for 1.5 to 2 hours, or until the meat is tender and the liquid has reduced to a thick sauce.
- While the pork is braising, steam the bao buns according to the package instructions, usually about 10 minutes.
- Once the pork is done, remove the pork belly from the pot and slice into 1/4-inch (6mm) pieces.
- To assemble, open a steamed bun and place a slice of pork belly inside. Add a spoonful of pickled mustard greens and a sprinkle of crushed peanuts.
- Garnish with fresh cilantro leaves and serve immediately.
Nutritional Information & Health Goals
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