Gua Bao is melt in the mouth sticky and sweet glazed pork belly stuffed in soft, marshmallow-like steamed bun. Covered with crunchy and spicy carrot slaw and crushed peanuts.
Have you guys had Gua Bao before? They are steamed buns similar to dim sum, that you usually see in bamboo steamed baskets at your favourite Chinese joint. Instead of being stuffed these Bao buns are fold over variety with all kinds of sweet, savoury, crispy and crunchy fillings tucked in. It’s popular with pulled pork, crispy duck, fried chicken, tofu, bacon and egg (think weekend brunch possibilities). My favourite are these Gua Bao with glazed pork belly, spicy carrot slaw, crunchy peanuts and fresh coriander.
How To Make Gua Bao With Glazed Pork Belly
I first had steamed Bao at Banh Mi Boys and there was no looking back. It’s been on my mind ever since to try them at home. This asian street side snack is delicious, and a soft steamed bun makes it impossible to just stop at one.
Whenever I’m at an Asian grocery store, I stock up on these buns because they’re so convenient. If you keep a stash of frozen buns in your freezer, you’re halfway to a quick and easy weeknight dinner.
The pork belly is first parboiled, then seared on all sides until brown. Then it is braised in the marinade of soy and oyster sauces, brown sugar, garlic, ginger, scallions, five spice and rice wine at a low temperature until tender and caramelized. The pork will slowly soak up all the aromatics in the pot and become fork tender and super flavourful.
Like every braised dishes, this glazed pork belly tastes even better the next day as the flavour develops further into the meat. Be sure to watch all recipes via IG Reels for a nice visual.
GUA BAO WITH GLAZED PORK BELLY
Ingredients
Glazed Pork Belly
- 2 lb pork
- 6 garlic cloves chopped
- 4 scallion halved
- 1 tsp Chinese five spice powder
- 2 tbsp rice wine
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp oyster sauce
- 1/4 cup ginger sliced
- 1 tbsp frying oil
Spicy Carrot Slaw
- 3 medium carrots peeled and sliced
- 1 medium red onion thinly sliced
- 4 garlic cloves minced
- 1 tbsp white vinegar 9%
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne
- 1 tsp ground coriander
- 3 tbsp vegetable oil
- 1 tsp toasted sesame seeds
Assembly
- 12 frozen Bao Buns
- Sriracha sauce
- Hoisin sauce
- 1/2 cup roasted peanuts crushed
- fresh coriander chopped
- fresh chilli pepper sliced
Instructions
Glazed Pork Belly
- Place the pork in a medium soup pot, cover with water and bring to a boil.
- Skim all the foam from the top, reduce the heat and simmer for 20 minutes.
- Remove the pork to a plate to cool and reserve 3 cups of pork stock, discard the rest.
- Once pork belly has cooled down, cut it into 1×3 inch slices.
- Heat the oil in a dutch oven or heavy bottomed pan on high heat.
- Add pork slices and sear on all sides until brown. Then cover it with the reserved pork stock and add all the remaining ingredients for the pork belly.
- Bring to a boil, reduce the heat to low and simmer for 2 hours.
- Stir and turn the pork pieces every 15 minutes to avoid burning.
Spice Carrot Slaw
- In a big mixing bowl combine all the ingredients except oil and set aside.
- In a small pot heat up the oil until it just begins to smoke and add to the bowl.
- Mix everything to combine and chill in the fridge until ready to assembly.
Assembly
- Steam the buns according to the packaging instructions, stuff the pork belly inside the buns, add spicy carrot slaw, sprinkle with crushed peanuts, chopped coriander and slices of chilli pepper.
- Add a touch of Sriracha and Hoisin sauces to taste.
Notes
Looking For More Asian Inspired Recipes?
Asian Eggplant Salad – This is the perfect side dish, it is light and healthy but very filling. Serve it with meat or seafood. It is tangy, it is sweet, it is refreshing and a little spicy. In short, it hits every requirement I have for a delicious salad that has tons of flavour.
Crispy Honey Sriracha Wings – Instead of the mushy, slippery skin associated with most oven baked wings, we get a crispy, blistered surface here that absorbs onto the delicious glaze.
Uzbek Samsa – These baked triangles stuffed with flavours from Uzbekistan are the Uzbek Samsa, and they are so good, I recommend making a double batch because they will go fast!
Beef Masala Curry – When it comes to quick and satisfying meals Beef Masala Curry has to be at the top of the list. Fragrant spices paired with tender meat feature weeknight dish that can be on the table in 30 minutes with the help of Instant Pot!
These look so tasty! I fell in love with this kind of bun after having pork buns at Momofuku in New York City! It’s harder to find them here in Newfoundland, I moved back here 6 months ago and I haven’t found a good one yet, hopefully I will soon.
I hope so too! It’s hard to forget once you tried them! If you don’t find gua bao in your town, you know where to find the recipe 😉
Others sandwiches look scrumptious! I’ve never had this time of a sandwich before but it’s calling my name. Unfortunately, it’s totally not my husband’s jam and it’s a bit time consuming to make just for myself so I’ll be living vicariously through your beautiful pictures… but I so want to have a couple of these!!
Thank you Julia! There are a few steps here indeed, but they are so worth it!
Those look delicious! I would never think to make them at home, but this looks totally doable!
I know what you mean Terri! A few steps, but they are easy!
Do you braise with the pot covered or uncovered? I generally braise covered but the sauce didn’t reduce and carmelize?
These look delicious and I want to eat them right now. Yum.
Thanks Ben!
How would you reheat the pork belly for the following day or later on in the day? I can’t wait to make this!
I made these. They are super easy and so nice. I altered the pork recipe a bit. I used chicken instead. And cooked it a bit differently. Thanks so much for the recipe
Thank you so much Seema!
I had Gua Bao for the first time in San Antonio this past fall. It was so good and I had been wanting to try making it at home. Since I have more time on my hands during this coronavirus quarantine, I decided to try these. All I have to say is thst I am so mad it took me 40 years to be introduced to something this amazing! Though it takes awhile for the pork belly to braise, it was 100% worth the time. These were incredible! I will be making these for my friends as soon as this quarantine is over because everyone should try these!
They look so delicious! Where fo I buy the bao buns?
Maurine White
I’m making it right now! Did you really mean a whole tsp of salt AND pepper for the slaw? I just added it and I feel like I made black pepper slaw 🙁
These are the best. I make them quite often – thanks for such an amazing recipe!!
I rarely take the time to write reviews but this recipe has earned me “the best recipe” title among my siblings!
I started out with making the pork belly and for about 1h30 minutes, I kept telling myself “this doesnt look right” it didnt look like the pictures and I was so afraid I had messed it up BUT you have to be patient! In the last 15 minutes, the stock finally turns into a thick sauce and it’s so so perfect! And the carrot slaw is an essential detail as well! Overall, AMAZING recipe! Thank you!
Is it possible to cook the pork in the slow cooker overnight?