Ingredients with Measurements:
- 1 lb pork belly, skin-on
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 1/4 cup brown sugar
- 1/4 cup hoisin sauce
- 1/4 cup oyster sauce
- 2 garlic cloves, minced
- 1-inch piece ginger, sliced
- 2 star anise
- 2 cinnamon sticks
- 1 cup water
- 1 tbsp vegetable oil
- 12 gua bao buns
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
Special equipment needed:
- Dutch oven or heavy-bottomed pot
- Steamer basket
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat. Add pork belly, skin-side down, and cook until browned, about 5 minutes.
3. In a bowl, whisk together soy sauce, rice wine, brown sugar, hoisin sauce, oyster sauce, garlic, ginger, star anise, cinnamon sticks, and water. Pour mixture over pork belly.
4. Bring mixture to a simmer, then cover and transfer to oven. Braise pork belly for 2 hours, or until tender.
5. Remove pork belly from pot and let cool slightly. Discard cinnamon sticks and star anise.
6. Slice pork belly into thin pieces.
7. To assemble gua bao, steam buns in a steamer basket for 2-3 minutes, until warm and soft.
8. Fill each bun with a few slices of pork belly, chopped scallions, and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Temperature:
Oven temperature: 325°F
Serving size:
This recipe makes 12 gua bao.
Nutritional information:
Calories per serving: 322
Fat: 16g
Carbohydrates: 29g
Protein: 14g
Sodium: 1100mg
Substitutions for ingredients:
- Pork belly can be substituted with beef brisket or chicken thighs.
- Rice wine can be substituted with dry sherry or white wine.
- Hoisin sauce can be substituted with barbecue sauce.
- Oyster sauce can be substituted with soy sauce.
Variations:
- Add sliced cucumbers or pickled vegetables to the gua bao for extra crunch.
- Use the braising liquid to make a sauce by reducing it over medium heat until thickened.
- Add a spicy kick by adding chili flakes or Sriracha to the braising liquid.
Tips and tricks:
- Make sure to brown the pork belly before braising to add flavor and texture.
- Let the pork belly cool slightly before slicing to make it easier to handle.
- Use a sharp knife to slice the pork belly thinly.
Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the pork belly in a steamer basket for 5-7 minutes, until heated through.
Presentation ideas:
Arrange the gua bao on a platter and garnish with additional chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the braising liquid is too salty, dilute it with water or chicken broth.
- If the pork belly is tough, braise it for an additional 30 minutes.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover pork belly in the refrigerator within 2 hours of cooking.
Food history:
Gua bao is a popular Taiwanese street food that consists of a steamed bun filled with various meats and vegetables.
Flavor profiles:
Savory, sweet, and slightly spicy.
Serving suggestions:
Serve gua bao as a main course or as an appetizer.
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Region: Chinese