Pork Belly Bao Buns
Pork belly bao buns are a delicious and popular dish in Asian cuisine. Bao buns are soft, fluffy steamed buns that are filled with various ingredients, and pork belly is a rich and flavorful cut of meat that works especially well in this dish. Here’s a recipe for pork belly bao buns. Pork belly bao buns, also known as “gua bao,” originate from Taiwan. These steamed buns are made from a soft, fluffy dough and are typically filled with braised pork belly, pickled mustard greens, cilantro, and crushed peanuts. The dish has its roots in traditional Taiwanese cuisine, where it was originally served as a street food. The concept of bao, which means “wrapped” in Chinese, dates back centuries and can be found in various forms across different regions of China and beyond. However, the specific style of gua bao, with its unique fillings and preparation methods, gained popularity in Taiwan. Over time, it has transcended local boundaries and become a beloved dish in many parts of the world, often featured in modern fusion cuisine.
Ingredients
1.5 lbs (680g) pork belly, skin removed
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon five-spice powder
1 tablespoon vegetable oil
3 cups all-purpose flour
1/4 cup sugar
1 teaspoon active dry yeast
1/2 cup warm water
1/2 cup warm milk
1 tablespoon vegetable oil
1/2 teaspoon salt
Fresh cilantro leaves
Thinly sliced cucumber
Pickled vegetables (optional)
Sriracha or hoisin sauce (optional)
Instructions
In a bowl, combine the soy sauce, hoisin sauce, honey, minced garlic, five-spice powder, and vegetable oil to make the marinade for the pork belly.
Place the pork belly in a resealable bag and pour the marinade over it. Massage the marinade into the meat, ensuring it is evenly coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
Preheat your oven to 350°F (175°C). Remove the pork belly from the marinade and place it on a baking sheet lined with aluminum foil. Roast the pork belly for about 1 hour, or until it is cooked through and tender. Remove from the oven and let it cool slightly before slicing it into thin strips.
While the pork belly is cooking, prepare the bao buns. In a mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm water. Let it sit for 5 minutes until it becomes frothy.
Add the yeast mixture, warm milk, and vegetable oil to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release the air. Divide the dough into small pieces and shape them into round balls. Place the balls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a damp cloth and let them rise for another 30 minutes.
Prepare a steamer by bringing water to a boil, then reduce the heat to a simmer. Place the buns in the steamer, leaving space between them, as they will expand during cooking. Steam for about 10-12 minutes until the buns are puffy and cooked through.
To assemble the bao buns, split each bun in half and spread a small amount of hoisin sauce or sriracha on the inside. Fill each bun with a few slices. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and pork pages.
Pork Belly Bao Buns