The savory filling in Gua Bao usually includes: The main filling (a rich and savory protein): tender braised pork belly in soy sauce. For acidity and freshness: pickled mustard greens/ carrot and daikon pickle & cilantro. For texture: crushed peanuts. These days, there are lots of variations on the fillings.
Garlic, onion, peppercorns and soy sauce work together to create a complex, savory flavor that only gets better with time—so don’t be afraid to make this dish a day ahead and store in the 1 Preheat the oven to 140˚C, gas mark 1. Season the pork and place in a baking dish with the stock. Cover the dish tightly with foil and braise in the oven for 3 hours. Rest in the stock until cool. 2 Meanwhile, make the buns. Rub the lard into the flours until incorporated, then stir in the salt, sugar and yeast.
Place a few spoonfuls of filling in the middle of the wrapper. Hold the wrapper in your non-dominant hand. Use your thumb and index finger of your dominant hand to pinch the edges of the wrapper together. Please refer to my video above if you need visual guidance. Let the buns sit for 20 – 30 minutes until puffy.
Refrigerate the pork belly until the bao buns are ready to steam. You'll allow the dough to rise for two hours, then roll it out and cut it into three-inch circles. After cutting, you'll let the bao rest for half an hour before steaming. You'll cook the pork belly toward the end of the rest time or during steaming.
4 ½ cups Flour. ¼ cup Sugar. 4 tablespoons Vegetable Oil. ½ cup Boiling Water. 2 tablespoons Sesame Seed Oil. 1 clove Garlic Chopped Fine. ½ pound Barbecued Pork Cut into small cubes. 2 tablespoons Soy Sauce. 2 tablespoons Oyster Sauce. bu4TPM. 109 332 493 752 875 222 504 187

bao bun recipe pork belly