Taiwanese Braised Pork Belly Gua Bao

Ingredients

• For the pork belly: For the pork belly:
• 500g (1.1 lb) pork belly, skin-on 500g (1.1 lb) pork belly, skin-on
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons rice wine 2 tablespoons rice wine
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 cup water 1 cup water
• For the Gua Bao buns: For the Gua Bao buns:
• 300g (2 ½ cups) all-purpose flour 300g (2 ½ cups) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 tablespoon sugar 1 tablespoon sugar
• ½ teaspoon salt ½ teaspoon salt
• 150ml (⅔ cup) warm water 150ml (⅔ cup) warm water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon baking powder 1 teaspoon baking powder
• For serving: For serving:
• Fresh cilantro leaves Fresh cilantro leaves
• Pickled mustard greens Pickled mustard greens
• Crushed peanuts Crushed peanuts
• Hoisin sauce Hoisin sauce

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 20g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the minced garlic, grated ginger, soy sauce, hoisin sauce, rice wine, brown sugar, five-spice powder, and water. Stir well to combine.
2. 2.
   Add the pork belly to the pot, ensuring it is fully submerged in the marinade. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 2-3 hours, or until the pork belly is tender and easily pulls apart with a fork.
3. 3.
   While the pork belly is braising, prepare the Gua Bao buns. In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Gradually add the warm water and mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and knead in the vegetable oil and baking powder until fully incorporated. Divide the dough into 8 equal portions and shape each portion into a small round bun.
6. 6.
   Place the buns on a baking sheet lined with parchment paper, cover with a damp cloth, and let them rise for another 30 minutes.
7. 7.
   Preheat a steamer over high heat. Once the buns have risen, place them in the steamer, leaving some space between each bun. Steam for 12-15 minutes, or until the buns are puffed up and cooked through.
8. 8.
   Remove the pork belly from the braising liquid and slice it into thin pieces. Assemble the Gua Bao by spreading a small amount of hoisin sauce on the inside of each bun. Fill each bun with a few slices of pork belly, pickled mustard greens, crushed peanuts, and fresh cilantro leaves.
9. 9.
   Serve the Taiwanese Braised Pork Belly Gua Bao warm and enjoy!

Treat your ingredients with care...

• Pork belly — For the best results, choose pork belly with a good balance of meat and fat. The skin-on pork belly adds extra flavor and texture to the dish.
• Pickled mustard greens — If you can't find pickled mustard greens, you can substitute them with pickled cucumbers or kimchi for a tangy and crunchy element.

Tips & Tricks

• To achieve tender and melt-in-your-mouth pork belly, make sure to simmer it on low heat for a longer period of time.
• If you prefer a spicier flavor, add a dash of chili sauce or sriracha to the marinade.
• For a vegetarian version, you can substitute the pork belly with marinated tofu or tempeh.
• Experiment with different toppings such as sliced cucumbers, shredded carrots, or a drizzle of sesame oil for added freshness and flavor.
• If you don't have a steamer, you can use a bamboo steamer or improvise by placing a heatproof plate on top of a pot of boiling water.

Serving advice

Serve the Taiwanese Braised Pork Belly Gua Bao as a main course or as part of a Taiwanese-inspired feast. Accompany it with a side of steamed rice or enjoy it on its own as a flavorful and satisfying snack.

Presentation advice

Arrange the assembled Gua Bao on a platter, garnishing them with a sprinkle of crushed peanuts and fresh cilantro leaves. Serve them open-faced, showcasing the colorful and enticing fillings.