Gua Bao (Braised Pork Belly Bao)

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

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.

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.

Step 5

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

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.

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.

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.