Introducing a soft, pillowy, fluffy steamed bao buns that are filled with Chinese braised pork belly. Then topped with kimchi, pickled daikon, and fresh scallion. Deliciousness in 3 or maybe 2 bites? So good you’ll want to eat them all. I’ve included all my tricks and secrets below.
What is a Bao Bun?
Bao is a steamed, fluffy, white plain bun. It is very similar to a Chinese “mantou”. Gua bao is said to have been originated from Fujian, China however it is now known as a popular street food item in Taiwan. Typically it is served with braised pork belly, pickled mustard greens, peanuts, and cilantro.
Chinese braised pork belly?
This is an iconic way to cook pork belly, traditional to Chinese cuisine. You start off by searing the pork belly on both sides, then slow cooking it in a soy sauce, brown sugar, vinegar broth with star anise and bay leaves. Keep the sauce afterwards and save it for the next time you cook pork belly or any other protein. The sauce will continue to deepen with flavour every time you cook it.
Braised Pork Belly Bao Buns | Gua Bao
Equipment
- Bamboo Steamer Tray
- Dutch Oven
- Parchment paper
Ingredients
Bao Bun
- 1.5 tsp active dry yeast
- ½ cup warm water
- 1.5 tbsp sugar
- 1.5 tbsp milk powder
- 1 ¼ cup flour
- 20 ml oil
Braised Pork Belly
- 1 tbsp oil
- 2 strips pork belly (skin off) cut into 3” pieces
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup rice vinegar
- 2 tbsp dark soy sauce
- 2 star anise
- 1" ginger, cut into strips
- 2 cups water, adjust to cover the pork belly
- 2 bay leaves
Sriracha Mayo
- 2 tbsp mayo
- 2 tbsp Sriracha
Pickled Daikon
- 1/4 daikon, peeled and julienned
- 1/8 cup vinegar
- 1/8 cup sugar
- 1/4 tsp salt
Toppings
- 1 stalk scallion, cut into thin strips
- 1/8 cup kimchi
- 2-3 tbsp crushed peanuts
Instructions
Bao Dough
- In a small bowl, activate the yeast in warm water with sugar. Once it blooms combine into a large bowl with milk powder, flour, and oil.
- Knead together until smooth, approximately 5-6 minutes. Put back into a bowl and cover in a warm spot to allow to proof for 1 hour.
Braised Pork Belly
- Using a dutch oven, add in 1 tbsp of oil. Sear the pork belly pieces on each side for 30 seconds until slightly browned.
- Add in brown sugar, soy sauce, rice vinegar, star anise, ginger, bay leaves, and ~2 cups of water or enough water to cover the pork belly.
- Using an aluminium foil sheet, layer on top of the pork belly. Weigh the pork belly down with either clean fitted plates or a weighted object of your choice.
- Once the liquid has boiled, cook on a low simmer for 1 hour until the pork belly is soft and tender. Remove from heat and allow to cool down slightly. Liquid should have reduced in half.
Shape the bao buns
- After your dough has proofed up, roll onto a dusted surface into 1 cm thickness. Using a 3" cookie cutter or a mason jar lid, cut out circular pieces. Should be roughly 7-8 pieces.
- Roll out the bao length wise into an oval shape. Brush with oil and fold in half. Layer onto cut out parchment paper squares.
Steam the Bao buns
- Using a wok or a cooking pan, heat up 2 cups of water. Once the water boils, add in your steamer basket and the folded bao buns. Make sure they don't stick together. Steam for 12 minutes.
Sear the pork belly
- Once your pork belly has cooled, carefully slice into 1 cm thickness pieces.
- Heat up a cooking pan, add in 1 tbsp of oil. Carefully layer the pork belly pieces, sear on each side for 1-2 minutes until slightly charred. Finish by drizzling some of the leftover pork belly braised sauce. Set aside.
Pickled Daikon
- In a small bowl, combine sliced daikon, vinegar, sugar, and salt together. Set aside.
Sriracha Mayo
- In a small bowl, mix together Sriracha and mayo together until smooth. Set aside.
Assembly
- Take your bao bun, add a dollop of Sriracha mayo. Layer in pork belly, add in pickled daikon and a couple slices of kimchi. Top with freshly cut scallion and crushed peanuts. Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
