Ingredients with Measurements:
- 1 lb. pork belly
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 tbsp. honey
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 1 tbsp. Chinese five-spice powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup rice flour
- 1/4 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup warm water
- 1 tbsp. vegetable oil
- 12 small steamed buns
- 1/2 cup chopped scallions
- 1/2 cup chopped cilantro
Special equipment needed:
- Roasting pan
- Steamer basket
- Parchment paper
- Mixing bowls
- Whisk
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a small bowl, whisk together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, Chinese five-spice powder, salt, and black pepper.
3. Place pork belly in a roasting pan and pour the sauce over it, making sure to coat it evenly.
4. Roast the pork belly for 45-50 minutes, or until it is cooked through and caramelized.
5. While the pork is roasting, make the buns. In a mixing bowl, whisk together rice flour, all-purpose flour, baking powder, and salt.
6. Add warm water and vegetable oil to the dry ingredients and mix until a smooth dough forms.
7. Knead the dough for a few minutes and then cover it with a damp towel and let it rest for 10 minutes.
8. Roll the dough into a log and cut it into 12 equal pieces.
9. Roll each piece into a ball and then flatten it with a rolling pin to form a small disk.
10. Place each disk on a piece of parchment paper and then fold it in half to form a bun.
11. Place the buns in a steamer basket and steam them for 10-12 minutes, or until they are puffy and cooked through.
12. In a small saucepan, combine water and sugar and bring to a boil, stirring until the sugar dissolves.
13. Remove from heat and let the syrup cool.
14. Brush the syrup over the pork belly and then slice it thinly.
15. To assemble the buns, open each bun and fill it with a few slices of pork belly, chopped scallions, and cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
12 buns
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Pork belly can be substituted with boneless pork shoulder or chicken thighs.
- Rice flour can be substituted with all-purpose flour.
- Scallions and cilantro can be substituted with other herbs or vegetables.
Variations:
- Add pickled vegetables or kimchi to the buns for extra flavor.
- Use different meats, such as beef or duck, for the filling.
- Add a spicy sauce, such as sriracha or chili oil, to the buns.
Tips and tricks:
- Make sure to brush the pork belly with the syrup to add sweetness and shine.
- Steam the buns in batches to avoid overcrowding the steamer basket.
- Use a sharp knife to slice the pork belly thinly.
Storage instructions:
Store leftover pork and buns separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork and buns in the microwave or steamer until heated through.
Presentation ideas:
Arrange the buns on a platter and garnish with additional scallions and cilantro.
Garnishes:
Scallions, cilantro, pickled vegetables, kimchi
Pairings:
Jasmine tea, Taiwanese beer
Suggested side dishes:
Stir-fried vegetables, fried rice, egg rolls
Troubleshooting advice:
- If the buns are too dry, add more water to the dough.
- If the pork belly is not caramelized enough, broil it for a few minutes at the end of cooking.
- If the buns are too sticky, dust them with flour before steaming.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Gua bao is a popular street food in Taiwan that originated in the Fujian province of China. It is typically filled with pork belly, pickled vegetables, and herbs.
Flavor profiles:
Sweet, savory, umami
Serving suggestions:
Serve the buns as an appetizer or as a main dish with side dishes.
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Region: Taiwanese