Pork Belly Steamed Buns
Discover Maricel’s simplified recipe for Gua Bao, also known as “pork belly buns.” This Cantonese street food favorite features soft, fluffy steamed buns filled with tender pork belly and fresh, vibrant toppings. Perfectly balanced and easy to make, this version captures all the classic flavors with none of the fuss.
While it doesn’t include the Filipino-inspired twists that helped Maricel win the New Jersey Bacon and Beer Championship twice, this approachable recipe is a crowd-pleaser in its own right. It’s versatile, delicious, and guaranteed to impress your guests.
Ready to elevate your culinary game? Try this simplified recipe today, or join one of Maricel’s cooking classes to learn her award-winning secrets!
Ingredients
For the Pork Belly
For the Bao Buns
Toppings and Garnishes
Instructions
Cook the Pork Belly:
- In a pot, mix all the pork belly ingredients, ensuring an even layer at the bottom. Place the pork belly strips on top. Bring to a simmer over medium heat, then reduce to low and braise for at least 1 hour or until the pork is fork-tender.
Steam the Bao Buns:
- Steam the bao buns according to the package instructions until they are soft and warm.
Assemble the Gua Bao:
- Open each steamed bao bun and lightly smear the inside with hoisin sauce. Add two slices of cucumber, one slice of pork belly, and top with shredded carrots and sliced scallions.
Serve and Enjoy:
- Serve immediately while the buns are warm and the pork is sticky and tender. Enjoy the perfect harmony of flavors and textures in every bite!
Maricel's Tips
Maximize Flavor: For the richest, most flavorful pork belly, marinate the meat overnight in the braising liquid before cooking. This extra step infuses every bite with deep, savory goodness.
Perfectly Steamed Buns: To keep the bao buns soft and fluffy, steam them just before serving and cover them with a clean kitchen towel to retain their warmth and texture. Don’t let them sit too long, or they might dry out!
