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!
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!