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a close up shot of a bao bun filled with slice of pork belly, roasted crushed peanuts, pickled red onions, and cilantro

Pork Belly Buns (Gua Bao)

Succulent pork belly buns braised in an aromatic soy-based broth seasoned with white pepper and five spice powder. The tender pork is served as sliders on steamed buns, topped with crushed garlic peanuts, pickled shallots, and fresh cilantro for a flavorful and satisfying meal.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 10 Buns

Ingredients
 

Pickled Shallots

  • 2 medium shallots julienned
  • 4 tbsp white vinegar
  • 1 tbsp white granulated sugar

Crushed Peanuts

  • 40 g roasted peanuts deshelled
  • 1 tsp white granulated sugar
  • 1/4 tsp fine sea salt

Braised Pork Belly

  • 1.5 lbs slab of boneless skin on pork belly
  • 4 cups water for boiling
  • 4 tbsp neutral oil
  • 2 garlic cloves trimmed, peeled, smashed
  • 1 inch Ginger grated
  • 2 scallions trimmed, sliced
  • 3 tbsp dark soy sauce
  • 2 tbsp Shaoxing cooking wine
  • 1/4 tsp finely ground white pepper
  • 1/2 tsp five spice powder
  • 1 tsp brown sugar

Buns

  • 10 pieces frozen guabaos steamed
  • 1 cup cilantro leaves rinsed
  • Crushed Peanuts
  • Pickled Shallots
  • Braised Pork Belly

Instructions
 

  • Pickled Shallots | Using a knife or mandolin julienne the shallots into 1/4 inch thick slices.
    Add the shallots, vinegar, sugar, and salt into a small bowl. Mix until uniform.
  • Crushed Peanuts | Add the peanuts to a zip lock bag and crush them using a meat tenderizer or rolling pin.
    Add the crushed peanuts, white granulated sugar, and salt into a small bowl. Mix until uniform.
  • Prepare Pork | In a large pot, bring water to a boil. Add pork belly to the boiling water, ensuring that they are fully submerged.
    Bring the water back to a boil and let the pork belly simmer for about 5-7 minutes. This will help to remove impurities and cook the meat partially.
    Drain the pork belly and rinse it with cold water. This will stop the cooking process and cool down the meat, which will help to retain its moisture.
    Pat the pork belly dry with paper towels. This will ensure that the meat is dry before braising or roasting.
  • Braised Pork Belly | Heat oil in a skillet over medium-high heat until the fat is glistening.
    Add garlic, ginger, and scallions. Saute until slightly browned, 2 minutes.
    Add pork belly and sear on both sides until a dark caramel color is achieved.
    Add in dark soy sauce, white pepper powder, five spice powder, and brown sugar. Cover the pot with a lid and simmer until spoon tender and the fat is gelatinous, 60-90 minutes.
    Remove the lid, add a splash of cooking wine, and give it one good stir. When it reduces, remove the pot from the stove.
  • Prepare Buns | Start by filling a large pot or steamer with water and bring it to a boil.
    Place the frozen buns in the steamer basket or on a heat-proof plate, leaving enough space between them for the steam to circulate.
    Carefully lower the steamer basket or plate into the pot of boiling water.
    Cover the pot with a tight-fitting lid and steam the buns for about 8-10 minutes. The exact steaming time will depend on the size of the buns, but you can test them by pressing gently on the top of the buns. If they feel fluffy and soft, they are done.
    Carefully remove the steamer basket or plate from the pot and transfer the steamed buns to a plate. Serve immediately or keep them warm by placing them in a preheated 200F oven
    You can also use a bamboo steamer basket to steam the buns, place the buns in the steamer, cover the steamer and place it on the pot with boiling water.
    It's important to keep an eye on the water level in the pot and to refill it as needed, to ensure that the buns steam evenly. If you are not sure about the steaming time, you can test one bun and if it's not cooked yet add a couple of minutes more.
  • Assemble | Slice the pork belly into 10 pieces. To a steamed bun, add a slice of braised pork belly, picked shallots, crushed peanuts, and cilantro. Repeat. Serve hot and eat the same day.
    If you've tried this recipe, please let me know what you think in the comments below! Your feedback is greatly appreciated and it helps me improve my recipes for future cooking adventures. And if you enjoyed it, don't forget to give it a thumbs up or share it with your friends! You can help my channel by tagging @vocabularyoffood in your cooks. <3
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