Gua Bao- Taiwanese Braised Pork in Sliced Buns Recipe
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IngredientsSliced Bun Ingredients:
- 1 cup water
- 40 grams (6 tablespoons) white sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
- 500 grams high-gluten flour
- 1 tablespoon powdered milk
- 1 teaspoon baking powder
- 2.5 teaspoons active dry yeast
Braised Pork Ingredients:
- 600 grams skin-on pork belly, cut into half inch slices
- 3 cloves garlic, crushed
- One Bunch of spring onions, cut into 3 inch segments (or 1 whole onion)
- 5 slices fresh ginger
- 2 red chili peppers (more if desired), sliced
- 1 Chinese spice bag
- 50 mililiters rice wine
- 3/4 cups soy sauce
- 3 to 4 cups water (enough to submerge the meat)
- 1/3 cups brown sugar
- Hard boiled eggs, peeled (optional)
(To utilize your sauce to its fullest, you can add in some eggs to make another dish: Taiwanese Stewed Eggs!)
Gua Bao Ingredients:
- Steamed sliced buns (recipe above)
- Braised Pork belly (recipe above)
- Sweet peanut powder (or pulse peanuts and a little bit of powdered sugar into a powder with your food processor)
- Pickled mustard greens (酸菜)
- Fresh coriander (replace with chopped spring onions if you don't like coriander)
How to make Gua Bao- Taiwanese Braised Pork in Sliced Buns
- For Bread Machine: place all ingredients in the listed order into your bread machine. Set the mode to "Knead and Rise" (this took around 1 hour and 20 minutes on my bread machine).
- If kneading by hand, you can also place all ingredients in the listed order into a big bowl and knead for 15 - 20 minutes until the dough forms a smooth ball. Put the dough in a bowl, cover and let rise in a warm place for 1 hour, or until doubled in size.
- Remove the dough and separate it into 50 gram pieces (around 14).
- Form the dough into a ball and with a rolling pin, roll it out into a long oval shape.
- Lightly brush one surface with vegetable oil and fold the dough in half. Place the dough on cut-out baking paper or a cheesecloth to prevent sticking. Let it rise for another 30 minutes, covered, in a warm place .
- When the dough has risen after 30 minutes, place them inside the metal or bamboo cooking steamers that you are using. Make sure they do not touch, about 1 inch away from each other.
- Turn on the stove to high heat until the water starts boiling.
- Once the water has boiled, turn down to medium heat and steam for 10 minutes.
- Steaming TIPS:
- Avoid opening the lid too soon-- the buns will collapse when met with cold air.
- Make sure the water on the steamer lid does not drop onto the buns, as they will create rough surfaces.
- If the buns harden up after leaving them out for too long, justquickly steam them again and they'll be soft and fluffy in no time.
- To help the pork maintain its shape during braising, pan sear the sliced pork in a saucepan on medium heat, for about 1 minute on each side. [I pan seared the pork without adding any oil, but you can add about 1 tablespoon of olive oil if you'd like].
- In a medium pot, make the braising sauce by adding garlic, onions/spring onions, ginger, chili peppers, Chinese spice bag, rice wine, soy sauce, water, and brown sugar. Add in the pork belly and eggs (optional) and bring to a boil over high heat.
- Once it starts boiling, turn down to low heat and let it simmer and braise for 1.5 - 2 hours. Feel free to adjust the sauce to your liking but remember that the sauce will thicken as it cooks so don't go too crazy with the seasoning!
Assemble Gua Baos:
- Once the buns are steamed and the pork braised, assemble the bun by adding the pickled mustard greens, braised pork, peanut powder and garnish with coriander