Gua Bao (Braised Pork Belly Bao)

Name: Gua Bao (Braised Pork Belly Bao)
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: Asian, Chinese
Ingredients: 1 kg, pork belly, skin off, cut into 2 cm thick strips; 500 g water; 3 tbsp shaoxing wine; 3 tbsp dark soy sauce; 1 tbsp soy sauce; 2 star anise; 10 sichuan peppercorn; cinnamon stick 1/2; 2 garlic cloves, minced; ginger, sliced, 20 g; rock sugar, 15 g; salt; pepper; 350 g all purpose flour; instant yeast, 5g; baking powder, 4 g; salt, 4 g; sugar, 24 g; 210g whole milk; roasted peanuts 100g; powdered sugar 20g; salt 1/2 tsp

9 steps

Prep:30minCook:1h 15min

These steamed buns are stuffed with tender slices of pork belly paired with a crunchy peanut topping and a sweet and savory sauce that tantalizes your taste buds. The soft, fluffy bao buns create the perfect vessel for the rich and savory pork belly filling, making this dish a delightful blend of textures and flavors.

Updated at: Thu, 17 Aug 2023 07:35:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories942 kcal (47%)

Total Fat73.4 g (105%)

Carbs46.3 g (18%)

Sugars9.5 g (11%)

Protein20.7 g (41%)

Sodium1077.7 mg (54%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Peanut Topping

Step 1

Pulse the peanuts in a food processor until it is finely ground. Add the powdered sugar and salt and mix.

Red Braised Pork Belly

Step 2

In a large braising pot or dutch oven over medium high heat, add some oil and sear the pork belly. Season the pork belly with salt and pepper. Remove from the pot when the meat is browned on both sides.

Dutch Oven

pork belly1kg

salt

pepper

Step 3

Deglaze the pot with the rest of the ingredients and bring it to a simmer. Reduce the heat to low and transfer the seared pork belly back into the pot.

water500g

shaoxing wine3 Tbsp

dark soy sauce3 Tbsp

soy sauce1 Tbsp

star anise2

sichuan peppercorn10

cinnamon stick0.5

garlic cloves2

ginger20g

rock sugar15g

Step 4

Cover the pot with a lid and simmer it for 50-60 minutes until the pork is tender but not falling apart. Remove the pork and reduce the braising liquid until it reaches a thick, saucy consistency.

Bao

Step 5

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

instant yeast5g

sugar24g

whole milk210g

Step 6

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

All Purpose Flour350g

baking powder4g

salt4g

Step 7

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 8

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

Parchment paper

Step 9

Once the baos are done, open them up, place the red braised pork belly, peanut topping, pickled mustard greens (optional), and garnish with cilantro. Drizzle the thickened braising liquid over the toppings, and enjoy.