Gua Bao

Flavorful Steamed Pork Buns With A Sticky Glaze!

Difficulty: Easy

Prep Time: 24 hours

Cooking Time: 4+ hours


2-3 lbs. pork belly, trim excess fat

12 Bao buns, fresh or frozen, thawed (ready to steam)

4 cups chicken stock

4 cups water

1/4 cup white vinegar

1 1/2 cups soy sauce

1 cup Chinese white wine or Mirin

1 1/2 cups brown sugar/ palm sugar

8 cloves garlic, sliced

1 cup chopped green onions

5 slice fresh ginger

1 tbsp whole peppercorns

1 tbsp Chinese Five spice

5 star anise


shredded cabbage 

shredded carrots

sliced green onions

cucumber or pickled cucumber

Cooking Tools

Bamboo Steamer

Dutch Oven with lid

Mesh strainer

All Clad Non-stick Frying pan

Calphalon Wok


The first step would be to braise the pork belly. On medium low heat in a Dutch oven pot, add: Pork Belly, stock, water, vinegar, soy sauce, wine, sugar, garlic, green onions, ginger, peppercorns, Chinese Five spice and star anise.  Bring liquid to a rolling boil and then reduce heat to low, cover lid and cook for 3-4 hours.  Flip pork belly a few time during the cooking process. Remove from heat and let cool to room temperature. Remove pork belly and strain liquid of all debris (discard) and place pork belly back in the strained liquid. Place pork belly in liquid in refrigerator overnight. Remove solidified fat on top of liquid and discard. Remove pork belly from liquid and slice into 1/2 inch slices. Fry pork belly slices for a few minutes on each side on medium heat to crisp up the fat.  Use some of the braising liquid to create a glaze for the pork belly. Reduce heat until the glaze becomes sticky.  Steam dumpling in the steamer over water in a wok.  Steam buns according to the manufacturers directions. Place Pork belly in steamed buns and garnish with the condiments, you may also add more glaze to the pork belly.  Serve hot!!

Serves 4

Leave a Reply

%d bloggers like this: