Pork Belly Steamed Buns
Gua bao, or “pork belly buns,” aren’t actually Cantonese—they’re Taiwanese! But since dim sum is all about soft, pillowy steamed buns filled with bold flavors, I’m making a tiny exception.
Now, a quick note: while bao are fully enclosed steamed buns, gua bao are more like fluffy pockets, folded to hold their fillings like a sandwich. These are one of my favorites, and I’ve even won awards with my recipe. So, while it’s a bit of a stretch, I’m including them here—just between us!
This recipe keeps things simple, making gua bao easy to prepare at home while staying packed with flavor. Feel free to customize the fillings, play with the toppings, and make them your own. I won’t tell if you don’t!
Ingredients
For the Pork Belly
For the Bao Buns
Toppings and Garnishes
Instructions
Cook the Pork Belly:
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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:
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Steam the bao buns according to the package instructions until they are soft and warm.
Assemble the Gua Bao:
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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:
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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!
