Ingredients with Measurements:
- 1 lb. pork belly
- 1/4 cup soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tsp. Chinese five-spice powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1/2 cup water
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup sugar
- 1 tsp. active dry yeast
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. vegetable oil
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
Special equipment needed:
- Steamer basket
- Parchment paper
Step-by-step instructions:
1. In a large bowl, mix together soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, Chinese five-spice powder, garlic powder, onion powder, black pepper, salt, and water. Add pork belly and marinate for at least 2 hours, or overnight.
2. Preheat oven to 375°F. Line a baking sheet with parchment paper and place the marinated pork belly on it. Bake for 30-40 minutes, or until the internal temperature reaches 145°F.
3. Remove the pork belly from the oven and let it cool for 10 minutes. Slice it into thin pieces.
4. In a small bowl, mix together chopped cilantro, green onions, and roasted peanuts. Set aside.
5. In a medium bowl, whisk together flour, milk, sugar, yeast, baking powder, salt, and vegetable oil. Cover the bowl with a damp towel and let it sit in a warm place for 1 hour, or until the dough has doubled in size.
6. Punch down the dough and knead it for 5 minutes. Divide the dough into 8 equal pieces and roll them into balls. Flatten each ball into an oval shape.
7. Heat a steamer basket over high heat. Place the flattened dough pieces on a piece of parchment paper and steam them for 10 minutes, or until they are cooked through.
8. Assemble the gua bao by placing a slice of pork belly on each steamed bun. Top with the cilantro, green onion, and peanut mixture.
- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken, beef, or tofu.
- Hoisin sauce can be substituted with oyster sauce or soy sauce.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with chives or shallots.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add pickled vegetables, such as carrots or daikon, to the gua bao.
- Use different types of meat, such as duck or lamb, for the filling.
- Add a spicy sauce, such as sriracha or chili oil, to the gua bao.
Tips and tricks:
- Make sure to marinate the pork belly for at least 2 hours to ensure maximum flavor.
- Use a sharp knife to slice the pork belly thinly.
- Steam the buns on parchment paper to prevent them from sticking to the steamer basket.
- Knead the dough well to ensure a soft and fluffy texture.
Storage instructions:
- Store leftover pork belly and steamed buns separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork belly in the oven at 350°F for 10-15 minutes, or until heated through.
- Reheat the steamed buns in the microwave for 10-15 seconds, or until heated through.
Presentation ideas:
- Serve the gua bao on a platter with a side of pickled vegetables.
- Garnish with additional chopped cilantro, green onions, and roasted peanuts.
Pairings:
- Serve with a side of rice or noodles.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Pickled vegetables
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the dough does not rise, make sure the yeast is fresh and the dough is in a warm place.
- If the pork belly is tough, it may not have been cooked long enough. Check the internal temperature with a meat thermometer.
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 and steamed buns in the refrigerator and consume within 3 days.
Food history:
- Gua bao is a Taiwanese street food that has become popular around the world. It is traditionally filled with braised pork belly, pickled vegetables, and peanuts.
Flavor profiles:
- The pork belly is savory and sweet, with notes of soy sauce, hoisin sauce, and honey.
- The steamed buns are soft and slightly sweet.
- The cilantro, green onions, and roasted peanuts add freshness and crunch to the dish.
Serving suggestions:
- Serve the gua bao as a main course or as an appetizer.
- Offer a variety of fillings and toppings to allow guests to customize their gua bao.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Taiwanese