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Taiwanese Gua Bao is also known as steamed pork bun hamburgers. I grew up eating steamed buns, and this is insanely delicious. An authentic Taiwanese Gua Bao consists of a few components: The tender braised pork belly and the fluffy steamed bun are the foundation. Based on that, we will serve it with pickles and peanut powder to elevate the flavor.
INGREDIENTS:
For the pork belly
900g (2 lb) of skin-on pork belly, sliced into 2/3 inch thick slaps
1/3 cup of roughly chopped shallot
3 tbsp of roughly diced garlic
1 tbsp of minced ginger
1 star anise (Amazon Link - https://geni.us/star-anise)
1/2 tsp of five-spice powder (Amazon Link - https://geni.us/five-spice-powder)
1/2 tsp of white pepper (Amazon Link - https://geni.us/white-peppercorns)
1 small stick of cinnamon (Amazon Link - https://geni.us/cinamon-sticks-8oz)
2 pieces of bay leave (Amazon Link - https://geni.us/bay-leaves)
2.5 tbsp of sugar (Amazon Link - https://geni.us/granulated-sugar)
1/4 cup of Chinese cooking wine (Amazon Link - https://geni.us/Shao-xing-ooking-wine)
1/4 cup of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
1 tbsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
600g (2.5 cups) of water
For the mustard green
2-3 tbsp of pork belly fat from the braising liquid
226g (8 oz) of pickled mustard green, diced
For the peanut powder
1/3 cup of roasted peanut
3 tbsp of sugar
For the steamed lotus bun (makes 12 buns)
400g (2.5 cups) of all-purpose flour
25g (2 tbsp ) of sugar
210g (3/4 cups + 2 tbsp) of lukewarm water
6g (2 tsp) of yeast
Others for garnish
Diced cilantro
Diced chili