{"id":8998,"date":"2020-04-13T22:15:54","date_gmt":"2020-04-13T22:15:54","guid":{"rendered":"https:\/\/redhousespice.com\/?p=8998"},"modified":"2022-06-07T17:09:48","modified_gmt":"2022-06-07T17:09:48","slug":"gua-bao-pork-belly-buns","status":"publish","type":"post","link":"https:\/\/redhousespice.com\/gua-bao-pork-belly-buns\/","title":{"rendered":"Gua Bao (pork belly buns, \u5208\u5305)"},"content":{"rendered":"\n

Tender pork belly sandwiched in a fluffy steamed bun, topped with fermented vegetable & peanuts, Gua Bao delivers a great combination of flavour & texture.<\/em><\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n
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I’ve shared a recipe for the famous street food Rou Jia Mo<\/a> from Xi’an which is known as Chinese pork burger. Today’s dish Gua Bao also resembles the look of a hamburger and it’s equally delicious.<\/p>\n\n\n\n

What is Gua Bao<\/span><\/h2>\n\n\n\n

Gua bao (割包\/刈包), also known as “pork belly buns” (or simply “bao”), is a popular street food which originated from Taiwan<\/strong>. <\/p>\n\n\n\n

It consists of a flat steamed bao bun folded halfway to hold a piece of braised pork belly, typically topped with some fermented vegetable, ground peanuts, coriander, etc.<\/p>\n<\/div>\n\n\n\n

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Many Chinese restaurants serve this type of steamed bao bun<\/a> (known Hé Yè Bǐng, lotus leaf buns) on their own. So you can stuff them with any savoury dishes on the table. <\/p>\n\n\n\n

The introduction of Gua Bao on Wikipedia explains in detail the history and current trend of this delicacy<\/a>. Go have a read if you’d like to learn more. <\/p>\n\n\n\n

\"Assembled<\/h2>\n<\/div>\n\n\n\n
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The workflow<\/span><\/h2>\n\n\n\n

There are several preparation and cooking processes involved in the making of Gua Bao. So it’s quite important to have a good workflow<\/strong>. Here is the procedure that I follow:<\/p>\n\n\n\n

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  1. Braise the pork belly first. It takes a little over 1 hour if using a regular stove-top pan.<\/li>\n\n\n\n
  2. While the pork is simmering, prepare the dough and shape the buns. Then leave them to rest for 30 minutes or so.<\/li>\n\n\n\n
  3. During this half an hour, prepare the other fillings for Gua Bao: kimchi, peanuts, coriander, fresh chilli, etc.<\/li>\n\n\n\n
  4. Then steam the buns. It takes about 12 minutes from boiling the water to finish steaming.<\/li>\n\n\n\n
  5. By then, the pork belly should be tender enough to serve. You are ready to assemble Gua Bao and enjoy!<\/li>\n<\/ol>\n<\/div>\n\n\n\n
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    Braise the pork<\/span><\/h2>\n\n\n\n

    \"Pork<\/h3>\n\n\n\n

    A classic filling for Taiwanese Gua Bao, pork belly slices are seasoned with various spices and cooked to a melt-in-your-mouth texture. The cooking method is very similar to Chinese red-cooked pork<\/a>. It takes three simple steps:<\/p>\n\n\n\n

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    1. Firstly fry the pork belly<\/strong> in a little oil until it gains a lovely golden colour on both sides. <\/li>\n\n\n\n
    2. Then add all the spices and seasoning<\/strong>. Cover the pork with hot water.<\/li>\n\n\n\n
    3. Leave it to simmer over low heat<\/strong> for about 1 hour until fork-tender. <\/li>\n<\/ol>\n<\/div>\n\n\n\n
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      \"Ingredients<\/h3>\n\n\n\n

      Spices & seasonings<\/h3>\n\n\n\n