Entree: Taiwan – 刈包 ➤ guà bāo (Steamed folded wheat bun stuffed with braised pork belly, pickled greens, crushed peanuts, and herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 8 store-bought steamed bao buns, approx. 3.0 oz (85 g) each
- 1.5 lb (680 g) boneless pork belly, skin removed
- 2 tbsp (30 ml) vegetable oil
- 1/3 cup (80 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 1/2 cup (120 ml) water
- 1/2 cup (100 g) packed brown sugar
- 1 tbsp (15 ml) sesame oil
- 1 tsp (2 g) Chinese five-spice powder
- 3 cloves garlic, minced (approx. 9 g)
- 1 tbsp (6 g) fresh ginger, minced
- 1/2 cup (120 g) pickled mustard greens (suan cai), finely chopped
- 1/2 English cucumber, thinly sliced, approx. 3.5 oz (100 g)
- 1/2 cup (60 g) roasted peanuts, coarsely crushed
- 2 tbsp (25 g) granulated sugar (to mix with peanuts)
- 1/2 cup (150 g) hoisin sauce (for assembly)
- Fresh cilantro sprigs (for garnish)
- Toasted sesame seeds for garnish (optional)

Instructions

1. Pat pork belly dry and cut into a single slab that fits your pan. In a heavy skillet over medium-high heat, add vegetable oil and sear pork belly on all sides until browned, about 6–8 minutes.
2. Transfer pork belly to a small pot or deep skillet. Add light soy sauce, dark soy sauce, Shaoxing wine, water, brown sugar, sesame oil, five-spice, garlic, and ginger. Bring to a simmer, then reduce heat to low, cover, and braise gently until very tender, 1.5–2 hours. Turn occasionally and add a splash of water if liquid reduces too much.
3. While pork braises, prepare crushed peanut-sugar: mix crushed roasted peanuts with granulated sugar in a small bowl and set aside. Prepare pickles and cucumber slices.
4. When pork is tender, remove from braising liquid and let cool slightly. Strain braising liquid and reduce it over medium heat until syrupy (about 8–10 minutes). Slice pork belly into 1/4–1/2 inch (6–12 mm) thick pieces and toss with a few tablespoons of the reduced glaze.
5. Steam store-bought bao buns according to package instructions until warmed and soft, about 3–5 minutes in a steamer basket.
6. To assemble each gua bao: open a steamed bun, spread about 1 tbsp (15 g) hoisin sauce, add 2–3 slices of glazed pork belly (approx. 3–4 oz / 85–115 g total meat per bun), a spoonful of pickled mustard greens, a few cucumber slices, a sprinkle of peanut-sugar, and a cilantro sprig. Sprinkle with toasted sesame seeds if using. Serve immediately.