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Meat, East Asian

Braised Pork Gua Bao

Braised pork gua bao are small Taiwanese steamed buns filled with slow braised pork belly, serving 4, ready in 2 hours 20 minutes, medium difficulty, around €3.40 per person. The key to success is a long, gentle braise that melts the pork, balanced by crunchy, tangy pickled vegetables.

Tonight, we're having fun with Taiwanese gua bao, soft steamed buns filled with braised pork belly, peanuts, and cilantro.

Braised Pork Gua Bao
Total time
2 h 20
Difficulty
Medium
Cost per person
€3.40
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Under the soft steamed bun, the pork belly turns meltingly tender after simmering slowly in soy sauce, brown sugar, and star anise. The rendered fat blends into the dark, syrupy reduced sauce, while the quick pickled cucumber and carrot sticks in rice vinegar bring the tangy crunch that keeps the dish from feeling too rich. Crushed peanuts and fresh cilantro finish it off with texture and brightness.

This is a dish for a lazy Sunday or an evening without a tight schedule, since the braise takes time even though the prep itself stays simple. Kids usually love building their own bun, choosing how many pickles or peanuts to add, which makes it a fun hands on meal at the table. Mon Chou offers this family friendly version, true to the spirit of the Taiwanese original, with nothing hard to find.

The ingredients

4 people

Butcher

  • Pork belly 800 g

Bakery

  • Bao buns or soft hot dog buns 8

Pantry

  • Soy sauceoften in the pantry 6 tbsp
  • Brown sugaroften in the pantry 3 tbsp
  • Star anise 2
  • Crushed peanuts 40 g
  • Rice vinegar 4 tbsp

Fruits and vegetables

  • Fresh ginger 20 g
  • Cilantro 1 bunch
  • Cucumber 1
  • Carrot 1

Allergens Gluten, Soy, Peanuts, Sesame

The step by step recipe

  1. Cut the pork belly into large cubes and sear them in a Dutch oven with no added fat until browned. 10 min

    The fat from the pork belly is enough, don't add any oil.

  2. Add the soy sauce, brown sugar, star anise, ginger, and enough water to cover, then let it simmer covered. 1 h 30

    Keep the heat very low, the meat should turn fork tender.

  3. Cut the cucumber and carrot into sticks and let them pickle in the rice vinegar with a pinch of sugar. 15 min

    The pickled vegetables bring the tangy crunch that balances the rich pork.

  4. Reduce the braising sauce over high heat until syrupy. 10 min

    It should coat the meat, glossy and dark.

  5. Steam the buns, open them up, and fill with pork, pickled vegetables, peanuts, and cilantro. 5 min

    A drizzle of braising sauce inside the bun is what makes it irresistible.

Our tips to get it right

  • Cook the pork the day before if you can, the braising liquid reduces even better once you've skimmed the fat off it cold.
  • Always keep a little braising sauce aside to drizzle inside the bun right before serving, that's what carries all the flavor.
  • If your bao buns are frozen, let them thaw at room temperature before steaming them, they puff up better that way.

The variations

  • Swap the pork belly for pork cheeks or shoulder, just as tender after a long simmer.
  • For a vegetarian version, replace the pork with shiitake mushrooms and firm tofu braised in the same sauce.
  • For a faster version, use leftover cooked pork roast, warmed through for a few minutes in the reduced sauce.

What to serve it with

  • A clear ginger broth
  • A crunchy cabbage slaw
  • A light green tea

Storage

The braised pork keeps for 3 days in the fridge in a sealed container, stored separately from the pickled vegetables and buns. It freezes well for up to 2 months in its own sauce. Reheat the pork gently in a saucepan, then fill the freshly steamed buns.

Questions about this dish

Can you make the braised pork ahead of time?

Yes, it's actually recommended. Braise the pork the day before, it tastes even better reheated, and the sauce is easier to skim once it's cold.

Can you use something other than bao buns?

Soft hot dog buns work well if you don't have bao buns. Avoid anything too crusty, the bread needs to stay soft enough to fold around the filling.

Does braised pork freeze well?

Yes, freeze the meat in its sauce for up to 2 months. Thaw it in the fridge overnight, then reheat gently in a saucepan before filling the buns.

How do you make this kid friendly?

Let kids build their own bun, with less cilantro and fewer pickles if they prefer a milder taste. The tender, slightly sweet pork is usually an easy hit with them.

How long does it take to make braised pork gua bao?

Count 2 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in braised pork gua bao?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does braised pork gua bao cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, peanuts, sesame. Always check the labels of the products you buy.

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