The BEST Gua Bao Pork Belly Steamed Bun Recipe & Video

I recreated the night market Gua Bao in my Chicken Bao Buns, pairing pillowy steamed buns with crunchy pickles and a sticky-savoury glaze that begs you to read on.

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I can still hear the night market calls when I bite into this Gua Bao pork belly steamed bun. The pork belly is meltingly tender and the pillowy bao soaks up every savory drip, while pickled mustard greens give a sharp crunchy kick.

I messed with a Chicken Bao Buns Recipe and even loved a Bao Buns Chicken street-seller version, but this pork bao rewired my idea of what street food can do. The video shows the messy, slightly addictive reality behind the picture perfect shot, and honestly after one bite you’ll start planning your next late night run.

Ingredients

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Pork belly: fatty, rich in protein, lots of calories, makes buns super tender and savory.
Shaoxing wine: adds deep umami, slight sweetness, brightens flavors, mostly used for aroma.
Rock sugar gives glossy sweet glaze, brown sugar gives caramel notes and color.
Pickled mustard greens: tangy, salty, adds crunchy contrast, cuts through fatty pork.
Roasted peanuts add crunch, protein and a nutty sweetness, great with cilantro.
All purpose flour makes soft, pillowy buns, mostly carbs, simple and versatile.
Hoisin sauce is sweet and savory, sticky, adds depth and a BBQ like finish.
Scallions bring fresh bite, mild onion flavor, bright green color and crunch.

Ingredient Quantities

For the pork belly braise youll need
- 2 pounds (900 g) pork belly, skin on, cut into 2 inch pieces
- 2 tablespoons vegetable oil for searing
- 1/4 cup (60 ml) light soy sauce
- 2 tablespoons (30 ml) dark soy sauce
- 1/3 cup (80 ml) Shaoxing wine
- 1/4 cup (50 g) rock sugar or 3 tablespoons brown sugar
- 1 cup (240 ml) water or enough to mostly cover
- 4 cloves garlic, smashed
- 1 2 inch piece ginger, sliced
- 2 star anise
- 1 cinnamon stick
- 2 scallions, cut into thirds
- 1 teaspoon five spice powder, optional
- 1 teaspoon sesame oil, optional
- 1 teaspoon cornstarch plus 1 tablespoon water, optional (to thicken sauce)

For the steamed bao buns (makes about 8)
- 2 1/4 cups (300 g) all purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 3/4 cup (180 ml) warm milk or water
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt

Toppings and garnishes
- 1 cup pickled mustard greens, drained and chopped
- 1/2 cup roasted peanuts, finely crushed
- 1 tablespoon granulated sugar for sprinkling
- 1/2 cup fresh cilantro leaves
- 2 scallions, thinly sliced
- Hoisin sauce for serving
- Chili crisp or your favorite hot sauce, optional

How to Make this

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1. Prep and sear the pork: pat 2 lb pork belly dry and cut into 2 inch pieces, heat 2 tbsp vegetable oil in a heavy pot over medium high, sear pork all over until golden, remove and set aside.

2. Build the braise: to the pot add 1/4 cup light soy, 2 tbsp dark soy, 1/3 cup Shaoxing wine, 1/4 cup rock sugar (or 3 tbsp brown sugar), about 1 cup water to mostly cover, 4 smashed garlic cloves, 1 two inch ginger slice, 2 star anise, 1 cinnamon stick, 2 scallions cut into thirds, 1 tsp five spice powder if using. Return pork, bring to a simmer, then cover and cook low for
1.5 to 2 hours until very tender; or pressure cook ~45 minutes.

3. Finish and glaze the pork: remove pork, skim fat from braising liquid, skim or strain solids if you want a clear sauce. If you like a thicker glaze mix 1 tsp cornstarch with 1 tbsp water and stir into simmering sauce until glossy. Stir in 1 tsp sesame oil at the end if using. Tip: chill the pork briefly so it’s easier to slice thin.

4. Make the bao dough: in a bowl whisk 2 1/4 cups flour, 2 tbsp sugar, 1 tsp instant yeast, 1/2 tsp baking powder, 1/4 tsp salt. Add 3/4 cup warm milk or water (about 105 to 115 F) and 2 tbsp vegetable oil, mix to a shaggy dough.

5. Knead and first rise: knead on a lightly floured surface 6 to 8 minutes until smooth and elastic, or use a stand mixer, cover and let rise until doubled, about 1 hour (warmer room = faster rise).

6. Divide and shape: punch dough down, divide into about 8 pieces, roll each into an oval about 4 by 3 inches, brush a little oil on the surface, fold in half over a small strip of parchment to create the pocket form that makes a gua bao.

7. Proof buns: place each on its own parchment square and proof for 30 to 45 minutes until puffy but not over proofed. Meanwhile set up a steamer with boiling water, keep it at a rolling simmer.

8. Steam the buns: steam the baos in batches for 8 to 10 minutes on high heat, do not open the lid during steaming, once done leave lid closed for 2 to 3 minutes before removing so they dont collapse.

9. Slice and reheat pork: thinly slice the braised pork belly, toss slices in some of the reduced braising sauce in a hot pan to warm and caramelize edges slightly, don’t overcook them or they’ll dry.

10. Assemble and serve: open each bao, smear hoisin sauce inside, add a slice or two of pork, a spoonful of drained chopped pickled mustard greens, a sprinkle of finely crushed roasted peanuts mixed with 1 tbsp granulated sugar, some fresh cilantro leaves and thinly sliced scallions, finish with chili crisp if you like. Serve hot, and note leftovers: pork and sauce keep great in the fridge, buns are best reheated in a steamer.

Equipment Needed

1. Heavy-bottomed pot or Dutch oven, for searing and braising the pork (youll do most of the cooking in this)
2. Large chef’s knife and cutting board, for chopping pork, garlic, ginger and scallions
3. Tongs and a slotted spoon or spider, to turn and lift the pork and to skim fat
4. Measuring cups and spoons (and a kitchen scale if you want exact weights)
5. Mixing bowl and spatula or wooden spoon, for the bao dough
6. Stand mixer with dough hook or a bench scraper and elbow grease for kneading by hand
7. Rolling pin and a small pile of parchment squares or strips, to shape and fold the baos
8. Steamer (bamboo basket or metal steamer insert) plus a pot with a lid to hold it, and extra parchment to steam on
9. Small skillet or sauté pan to warm and glaze sliced pork, plus a fine mesh strainer if you want a clear sauce

FAQ

Can I use a different cut of pork if I cant find pork belly? Yes, you can use pork shoulder or Boston butt, but it will be leaner and less silky; braise longer till tender and consider adding a bit more fat or reduce cooking liquid so it still feels rich.

How far ahead can I make the pork and the bao? The pork braise keeps 3 to 4 days in the fridge or up to 3 months frozen; the dough can be made and refrigerated overnight or frozen, and finished steaming from frozen with a few extra minutes, it actually improves flavor if you make parts ahead.

My sauce is thin, how do I thicken it? Either simmer it down until it concentrates, or whisk the 1 teaspoon cornstarch with 1 tablespoon water and stir in while simmering till glossy, add it little by little so it doesnt get gloopy.

No bamboo steamer, now what? No problem, use a metal steamer, a mesh colander over a pot, or place a heatproof plate on a rack inside a big pot, line with parchment, keep water simmering and steam the buns 6 to 8 minutes fresh, 10 to 12 from frozen.

Why did my bao turn out soggy or gummy? Usually from over-steaming, overcrowding, or too much moisture under the buns; make sure steam is already rolling before you start, dont stack them too close, and steam just until done, not longer.

Can I make a vegetarian version? Yep, use thick tofu, king oyster or shiitake mushrooms braised in the same sauce, add a little sesame oil or a touch of oil for mouthfeel and follow same braising steps but shorter time so the mushrooms stay meaty.

The BEST Gua Bao Pork Belly Steamed Bun Recipe & Video Substitutions and Variations

Pork belly
- Pork shoulder (Boston butt), fattier than loin but less melt in your mouth than belly, just braise a bit longer until fork tender.
- Country style pork ribs, similar marbling and easy to cut into chunks for braising.
- Beef short ribs, if you want a beef version, same aromatics work but expect a longer simmer time and a different flavour profile.
Shaoxing wine
- Dry sherry, the closest easy swap in cupboard, use 1:1.
- Sake or mirin plus a splash of rice vinegar, use mirin sparingly cause it’s sweeter.
- Non alcoholic option: low sodium chicken broth plus 1 teaspoon rice vinegar or apple cider vinegar to mimic acidity.
Rock sugar
- Light or dark brown sugar, same sweetness and adds a bit more molasses note.
- Granulated sugar, use same weight but expect a slightly cleaner caramel flavour.
- Palm sugar (jaggery), for a deeper caramel, dissolve well before adding to the braise.
All purpose flour for bao
- Bread flour, for a chewier, slightly more structured bun, use same amount but maybe a touch more liquid.
- Cake flour, for a softer, lighter bao, reduce liquid slightly or add a bit more flour if dough gets sticky.
- 1:1 gluten free flour blend plus 1/2 teaspoon xanthan gum, if you need gluten free, texture will be different but still tasty.

Pro Tips

– Sear and chill before slicing. Get a really deep brown on the pork so the braise has that caramelized flavor, then cool it in the fridge for 20 to 30 minutes so it firms up and slices thin without falling apart, trust me it makes assembly way easier.

– Concentrate the braising liquid, but taste as you go. Reduce the sauce until slightly syrupy for glazing, strain out the spices if you want a clean gloss, and add the cornstarch slip at the end only if you need thickness, otherwise let it coat the meat naturally.

– Don’t overproof the baos. They should be puffy not floppy, and steam them on a high, steady boil for 8 to 10 minutes then leave the lid closed for 2 to 3 minutes before opening so they dont collapse. If you need to save time, shape and freeze the raw baos on parchment then steam straight from frozen adding a couple extra minutes.

– Keep textures lively when you assemble. Reheat pork quickly in a hot pan with a splash of the reduced sauce to caramelize edges, add pickles and crushed peanuts last so they stay crunchy, and if you like heat a small spoon of chili crisp on top rather than mixing it in so the flavors pop.

The BEST Gua Bao Pork Belly Steamed Bun Recipe & Video

Recipe by Pho Tsventichi

0.0 from 0 votes

I recreated the night market Gua Bao in my Chicken Bao Buns, pairing pillowy steamed buns with crunchy pickles and a sticky-savoury glaze that begs you to read on.

Servings

servings

Calories

886

kcal

Equipment: 1. Heavy-bottomed pot or Dutch oven, for searing and braising the pork (youll do most of the cooking in this)
2. Large chef’s knife and cutting board, for chopping pork, garlic, ginger and scallions
3. Tongs and a slotted spoon or spider, to turn and lift the pork and to skim fat
4. Measuring cups and spoons (and a kitchen scale if you want exact weights)
5. Mixing bowl and spatula or wooden spoon, for the bao dough
6. Stand mixer with dough hook or a bench scraper and elbow grease for kneading by hand
7. Rolling pin and a small pile of parchment squares or strips, to shape and fold the baos
8. Steamer (bamboo basket or metal steamer insert) plus a pot with a lid to hold it, and extra parchment to steam on
9. Small skillet or sauté pan to warm and glaze sliced pork, plus a fine mesh strainer if you want a clear sauce

Ingredients

For the pork belly braise youll need
2 pounds (900 g) pork belly, skin on, cut into 2 inch pieces
2 tablespoons vegetable oil for searing
1/4 cup (60 ml) light soy sauce
2 tablespoons (30 ml) dark soy sauce
1/3 cup (80 ml) Shaoxing wine
1/4 cup (50 g) rock sugar or 3 tablespoons brown sugar
1 cup (240 ml) water or enough to mostly cover
4 cloves garlic, smashed
1 2 inch piece ginger, sliced
2 star anise
1 cinnamon stick
2 scallions, cut into thirds
1 teaspoon five spice powder, optional
1 teaspoon sesame oil, optional
1 teaspoon cornstarch plus 1 tablespoon water, optional (to thicken sauce)
For the steamed bao buns (makes about 8)
2 1/4 cups (300 g) all purpose flour
2 tablespoons sugar
1 teaspoon instant yeast
1/2 teaspoon baking powder
3/4 cup (180 ml) warm milk or water
2 tablespoons vegetable oil
1/4 teaspoon salt
Toppings and garnishes
1 cup pickled mustard greens, drained and chopped
1/2 cup roasted peanuts, finely crushed
1 tablespoon granulated sugar for sprinkling
1/2 cup fresh cilantro leaves
2 scallions, thinly sliced
Hoisin sauce for serving
Chili crisp or your favorite hot sauce, optional

Directions

Prep and sear the pork: pat 2 lb pork belly dry and cut into 2 inch pieces, heat 2 tbsp vegetable oil in a heavy pot over medium high, sear pork all over until golden, remove and set aside.
Build the braise: to the pot add 1/4 cup light soy, 2 tbsp dark soy, 1/3 cup Shaoxing wine, 1/4 cup rock sugar (or 3 tbsp brown sugar), about 1 cup water to mostly cover, 4 smashed garlic cloves, 1 two inch ginger slice, 2 star anise, 1 cinnamon stick, 2 scallions cut into thirds, 1 tsp five spice powder if using. Return pork, bring to a simmer, then cover and cook low for
5 to 2 hours until very tender; or pressure cook ~45 minutes.
Finish and glaze the pork: remove pork, skim fat from braising liquid, skim or strain solids if you want a clear sauce. If you like a thicker glaze mix 1 tsp cornstarch with 1 tbsp water and stir into simmering sauce until glossy. Stir in 1 tsp sesame oil at the end if using. Tip: chill the pork briefly so it's easier to slice thin.
Make the bao dough: in a bowl whisk 2 1/4 cups flour, 2 tbsp sugar, 1 tsp instant yeast, 1/2 tsp baking powder, 1/4 tsp salt. Add 3/4 cup warm milk or water (about 105 to 115 F) and 2 tbsp vegetable oil, mix to a shaggy dough.
Knead and first rise: knead on a lightly floured surface 6 to 8 minutes until smooth and elastic, or use a stand mixer, cover and let rise until doubled, about 1 hour (warmer room = faster rise).
Divide and shape: punch dough down, divide into about 8 pieces, roll each into an oval about 4 by 3 inches, brush a little oil on the surface, fold in half over a small strip of parchment to create the pocket form that makes a gua bao.
Proof buns: place each on its own parchment square and proof for 30 to 45 minutes until puffy but not over proofed. Meanwhile set up a steamer with boiling water, keep it at a rolling simmer.
Steam the buns: steam the baos in batches for 8 to 10 minutes on high heat, do not open the lid during steaming, once done leave lid closed for 2 to 3 minutes before removing so they dont collapse.
Slice and reheat pork: thinly slice the braised pork belly, toss slices in some of the reduced braising sauce in a hot pan to warm and caramelize edges slightly, don't overcook them or they'll dry.
Assemble and serve: open each bao, smear hoisin sauce inside, add a slice or two of pork, a spoonful of drained chopped pickled mustard greens, a sprinkle of finely crushed roasted peanuts mixed with 1 tbsp granulated sugar, some fresh cilantro leaves and thinly sliced scallions, finish with chili crisp if you like. Serve hot, and note leftovers: pork and sauce keep great in the fridge, buns are best reheated in a steamer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.