Taiwanese Pork Belly Bun, also known as “Gua Bao” or “刈包” in Mandarin, is a popular dish in Taiwanese cuisine that consists of a steamed bun filled with pork cooked in the Dongpo style, a slow cooking technique. and glaze that results in tender, juicy pork with a sticky, shiny outer layer.

This dish has its roots in the Chinese province of Fujian, but has become extremely popular in Taiwan and around the world. The Taiwanese version of Pork Belly Bun often features Dongpo-style braised pork, which is a technique that involves cooking pork belly in a mixture of soy sauce, sugar, rice wine and spices for a long period of time until the meat is tender and caramelized.

At the table they are usually served as an appetizer or as part of a larger meal. They are usually placed in a bamboo basket or on a plate and presented for sharing.

To eat them, you take a steamed bun and open it in half as if it were a sandwich. It is then generously stuffed with pieces of Dongpo-style cooked pork, along with peanut sauce, fresh cilantro, pickled cucumber and ground peanuts. Some variations may include other seasonings such as hoisin, fried garlic, or sugar.

How to Make Taiwanese Pork Belly Bun at Home


For the Dongpo style braised pork:

  • 500g pork belly with skin, cut into large pieces
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine
  • 3 spoonfuls of sugar
  • 2 slices of ginger
  • 2 cloves garlic, crushed
  • 2 cups of water

For the steamed buns:

  • 12 steamed buns or Chinese buns (you can buy them in Asian stores or make them at home)

For the seasonings:

  • Peanut sauce (optional)
  • Fresh cilantro, chopped
  • Pickled cucumber, cut into thin strips
  • ground peanuts

Taiwanese Pork Belly Bun

For the Dongpo style braised pork:

  1. In a large pot, combine soy sauce, rice wine, sugar, ginger, garlic and water. Bring the mixture to a boil.
  2. Add the pork belly pieces to the pot and reduce the heat to a simmer. Cook, covered, for about 2-3 hours, or until the meat is tender and can be easily shredded with a fork.
  3. Once cooked, remove the pork from the pot and let it rest for a bit before cutting it into smaller pieces.

For the steamed buns:

  1. Heat steam buns according to package directions or until hot and fluffy.

Pork Belly Buns Assembly:

  1. Open the steamed buns in half and spread with a little peanut sauce (if desired).
  2. Place a piece of Dongpo-style cooked pork on each bun.
  3. Top the pork with fresh chopped cilantro, pickled cucumber strips, and ground peanuts.
  4. Close the buns and serve immediately.

¡Disfruta tus Taiwanese Pork Belly Buns!

Source: https://reporteasia.com/cultura/cocina-asiatica/2024/06/02/pork-belly-buns-riquisimo-bocadillo-taiwanes-vapor/

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