Pork Bao Recipes

Pork Bao, commonly known as Gua Bao or just Bao, is a popular Taiwanese snack and street dish. Tender, seasoned, and braised pig belly is served in a steamed bun. The steamed buns are often folded in half to provide a pocket for the delectable filling. Pork Bao is frequently topped with pickled vegetables, fresh herbs, and sauces. Pork Bao is a delicious and filling snack or dinner known for its soft, fluffy buns with juicy, well-seasoned pork belly. These are very enormous Bao buns (as shown in the photo below, they totally fill my hand), so one should plenty for supper. But because we're a little greedy, I'll make extra and save some for lunch tomorrow. Fresh herbs, pickled vegetables, and other condiments improve the entire flavor, producing a harmonic blend of sweet, savory, and acidic elements.

This is the type of street cuisine I desire - and just writing this piece has made me abandon the notion of what we were going to eat for dinner (steak fajitas, FYI) in favor of this. I must eat them again. These are very enormous Bao buns (as shown in the photo below, they totally fill my hand), so one should plenty for supper.

Steamed Bao Buns Recipe

Most Asian supermarkets provide simple steamed bao buns in the freezer department, so you can have a great lunch ready in minutes.

If ready-made steamed buns are not accessible where you live, or if you enjoy baking bread, I have a simple recipe for bao buns that you can make from scratch. The end product is delightfully soft and fluffy bao buns that you may never purchase in a store again!

How to Cook Chinese BBQ Pork (Char Siu Pork)

As with steamed buns, if you live near a Chinatown, you should be able to get char siu pork from a nice Chinese takeaway.

But creating your own char siu pork is actually fairly simple, and whenever I make Chinese Barbecue Pork, I always double the recipe because the leftovers can be utilized in so many various ways. Any leftover char siu pork may be warmed in the oven covered in foil.

Quick Pickled Carrots Recipe

Asian food is frequently about balancing flavors, specifically sweet, salty, and sour.

Pickled carrots are frequently used in Vietnamese cuisine to give a sour aspect and balance off any salty flavors. They also provide a pleasant crunch.

Pickled carrots are frequently offered in Vietnamese Banh Mi sandwiches or as a hefty garnish to Vietnamese Grilled Pork Chops.

When time is tight, I like to create Quick Pickled Carrots instead of a typical pickling liquid that has to sit for at least overnight. For this, a 2:1 vinegar-to-sugar ratio works well for me, but you can vary the ratio to your pleasure.

The carrots should be chopped into thin matchsticks (or "julienned"), which is simplest to accomplish using a mandoline slicer or a julienne peeler.

How to Prepare Quick Cucumbers

I prefer to use a 2:1 vinegar to sugar ratio, similar to the Quick Pickled Carrots, but you may vary the proportions to your desire.

Quick pickled cucumbers give the soft bao buns a wonderful crunch and sourness.

If you're really pressed for time, you may skip the pickling entirely - my kids adore fresh cucumbers, so I offer a good amount alongside the bao buns.

Here's a basic recipe for making Pork Bao:

Ingredients:

For the Pork Filling:

- 1 pound (450g) pork belly, cut into slices or strips

- 1/4 cup soy sauce

- 2 tablespoons rice wine or sake

- 2 tablespoons sugar

- 2 cloves garlic, minced

- 1/2 teaspoon five-spice powder

- 1 cup water

- 1-2 star anise (optional)

- 1-2 slices of ginger

- Salt and pepper to taste

For the Steamed Buns:

- Store-bought or homemade steamed buns (you can find them in Asian grocery stores)

- You'll need parchment paper or banana leaves to line the steamer.

For Garnishes and Condiments (Optional):

- Sliced cucumbers

- Fresh cilantro leaves

- Crushed peanuts

- Hoisin sauce

- Sriracha or chili sauce

Instructions:

Prepare the Pork Filling:

1. Prepare the Spices:

   - Combine the soy sauce, rice wine, sugar, minced garlic, five-spice powder, and a sprinkle of salt and pepper in a mixing bowl.

2. Marinate the Pork:

   - In a dish or resealable bag, place the pork belly slices or strips.

   - Pour the marinade over the pork, being careful to coat all of the pieces.

   - Allow the pork to marinate for at least 30 minutes, but prolonged (several hours or overnight) marination will provide more delicious results.

3. Braise the Pork:

   - Combine the marinated meat and marinade in a saucepan.

   - Combine the water, star anise (if using), and ginger pieces in a mixing bowl.

   - Bring the mixture to a boil, then lower to a low heat.

   - Cover the saucepan and simmer for 1.5 to 2 hours, or until the pork is cooked and the liquid has reduced to a thick sauce. Stir every now and again.

4. Prepare the Steamed Buns:

   - Prepare the steamed buns according to package directions while the meat braises. Typically, they must be steamed for 10-15 minutes until soft and fluffy.

5. Assemble the Pork Bao:

   - Place a piece of braised pork into a steamed bun.

   - Garnish with cucumber slices, fresh cilantro leaves, crushed peanuts, and your favorite condiments, such as hoisin sauce and sriracha.

6. Serve:

   - Serve the Pork Bao while still warm. Enjoy!