Ingredients
Gua Bao is a steamed bun from Taiwan. You really need to try our version, filled with pork belly!
Preparation time: 60-120 minutes
Number of servings: 4
INGREDIENTS
- 10 steamed buns
- 1 kg pork belly
- 2 cinnamon sticks
- 3 star anise
- 8-10 garlic cloves
- 4 slices of ginger
- 3 sprin onions, chopped
- 10 lettuce leaves
- Oil
SAUCE MIX:
- 1½ Tbsp light soy sauce
- 1½ tsp dark soy sauce
- 1½ Tbsp oyster sauce
- 1½ Tbsp Shaoxing rice wine
- 3 chunks rock sugar
- ½ tsp salt
- 1½ tsp corn starch
PICKLED VEGETABLES:
- ½ carrot
- ½ cucumber
- ½ white radish
- 1 red onion
- 400ml rice vinegar
- 160ml water
- 12 Tbsp sugar
- 2 tsp salt
TOOLS: Pan, bowl, oven tray, steamer.
HOW TO MAKE IT
1. Mix the vinegar, sugar and salt in a small saucepan on medium-high heat. Take the pan off the stove once the sugar and salt have dissolved. Let it cool down. Add the vinegar mix to the vegetables and stir well. Put it aside for 30 minutes or for one night in the fridge. Drain before use.
2. Boil water in a pan and add the pork. Cook it slowly for 5 minutes. Take out the meat and rinse. Marinade the pork with the dark soy sauce. Heat oil in a pan and fry the upside and the sides of the pork belly. Cut the pork into slices of 3 x 7 cm. Then add the pork to a stew pan. Add water until the meat is covered. Add the spring onions, cinnamon sticks, star anise, garlic and ginger. Cover the pan with a lid. Simmer for 2 hours.
3. Add the light and dark soy sauce, oyster sauce, rice wine, rock sugar and salt to a saucepan. Cook slowly until the rock sugar has dissolved.
4. Pour the sauce over the meat and simmer on low heat for 1 hour. Take out the meat and put it on a plate. Mix the corn starch with a bit of cold water in a cup until it has become a creamy paste. Add the corn starch and stir well until the sauce has thickened. Pour the sauce over the meat.
5. Steam the buns according to the instructions on the package. Fill each bun with lettuce, meat and vegetables.