Traditional Gua Bao Recipe
History:
Gua Bao, often referred to as Taiwanese pork belly buns, is a classic dish from Taiwan. It has a rich history as a popular street food, originating from Fujian province in China and becoming a staple in night markets across Taiwan. This dish is celebrated for its unique combination of flavors and textures, symbolizing the fusion of diverse culinary influences in Taiwanese cuisine.
Nutritional Information:
Each serving of Gua Bao typically contains a significant amount of protein from the pork belly, along with carbohydrates from the steamed buns. It’s also a source of fats, primarily from the pork. The pickled vegetables add a small amount of dietary fiber and vitamins. It’s important to note that while delicious, Gua Bao is relatively high in calories and fat, so it’s best enjoyed in moderation.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Yield: 6 servings
Ingredients
- For the Pork Belly:
- 1 kg pork belly
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 1 star anise
- 1 cinnamon stick
- For the Steamed Buns:
- 500g all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon instant yeast
- 250ml warm water
- For the Garnish:
- Pickled mustard greens
- Fresh cilantro
- Crushed peanuts
- Hoisin sauce
Instructions
- Prepare the Pork Belly:
- Place the pork belly in a pot and cover with water. Bring to a boil and simmer for 10 minutes. Remove and pat dry.
- In a separate pot, combine garlic, ginger, soy sauce, rice wine, sugar, star anise, and cinnamon. Add the pork belly and enough water to cover.
- Bring to a boil, then lower the heat and simmer for 1.5 to 2 hours until tender. Let cool, then slice into thin pieces.
- Make the Steamed Buns:
- In a large bowl, mix together flour, sugar, baking powder, and yeast. Gradually add warm water to form a dough.
- Knead the dough on a floured surface until smooth, about 10 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough, then roll out and cut into circles. Fold each circle in half and place on parchment paper squares. Let them rest for 30 minutes.
- Steam the buns for 10-12 minutes until puffed up and cooked through.
- Assemble the Gua Bao:
- Open each steamed bun and spread a layer of hoisin sauce.
- Add a few slices of pork belly, then top with pickled mustard greens, cilantro, and crushed peanuts.
Enjoy your traditional Gua Bao, a delightful fusion of flavors and textures, embodying the essence of Taiwanese cuisine!
