Gua Bao (pork belly buns, 刈包)

Method14 steps · about 1 hr 30 min

1. 1

   Step 1: Cut the 500 g pork belly into eight rectangular pieces. Peel and smash the thumb-sized ginger, and have the spices, rock sugar and soy sauces ready.

   Uses 500 g pork belly

2. 2

   Step 2: Heat the 1 tablespoon neutral oil in a frying pan over high heat. Fry all eight pork pieces from step 1 until golden on the first side, then turn and fry until the other side is golden.

   Uses eight raw pork belly pieces · 1 tbsp neutral cooking oil for frying pork

3. 3

   Step 3: Add the smashed ginger (1), star anise (2), cassia, Sichuan peppercorn (1 tsp), fennel seeds (1 tsp), bay leaf (1), dried chilies (6), small piece of rock sugar (1 small piece) and both soy sauces to the browned pork in step 2. Pour in boiling water just enough to cover the meat.

   Uses browned pork in the pan · 1 thumb-sized piece ginger, peeled and smashed · 2 star anise · 2 small pieces cassia cinnamon · 1 tsp Sichuan peppercorn · 1 tsp fennel seeds · 1 bay leaf · 6 dried chilies

4. 4

   Step 4: Bring the pork and liquid from step 3 to a simmer, then reduce the heat to low. Simmer for about 1 hour, until the pork is fully cooked and very tender to a fork; continue if needed. While it simmers, prepare and shape the buns in the following steps, keeping an eye on the pan.

   Check tender braised pork · 60 minUses seasoned pork and braising liquid

   
5. 5

   Step 5: Mix the flour (300 g), yeast, baking powder (1 tsp) and 1 teaspoon dough sugar in a bowl. Gradually add the 155 ml lukewarm dough water, mixing until no loose flour remains. Combine and knead briefly to a medium-firm dough, adding a little extra lukewarm water only if needed. Cover and rest for 10 minutes.

   Rest the hand-mixed dough · 10 minUses 300 g all-purpose flour · 1 tsp instant dry yeast · 1 tsp baking powder · 1 tsp sugar for the buns · 155 ml lukewarm water for the buns · Additional lukewarm water, only if needed for the dough texture

6. 6

   Step 6: Knead the rested dough from step 5 again until very smooth and medium-firm.

   Uses rested hand-mixed dough

7. 7

   Step 7: Divide the smooth dough from step 6 into eight equal pieces and roll each piece into a ball.

   Uses smooth bun dough

8. 8

   Step 8: Press each dough ball from step 7 with your palm, then use a rolling pin to flatten it into an oval.

   Uses eight dough balls

9. 9

   Step 9: Fold each oval from step 8 in half lengthways, placing a piece of parchment paper between the folded faces.

   Uses eight dough ovals

10. 10

    Step 10: Line a steamer basket with steamer parchment and arrange the folded buns from step 9 with ample space between them.

    Uses eight folded buns

    
11. 11

    Step 11: Rest the arranged buns from step 10 for around 30 minutes, until slightly bigger but not doubled. In a room around 25°C / 77°F, 30 minutes is the source guide; allow longer in a cooler room or less in a warmer one. Have the coriander, ready kimchi, crushed roasted peanuts and optional fresh chili ready.

    Check risen buns · 30 minUses folded buns in the lined basket

12. 12

    Step 12: Place the basket of proofed buns from step 11 over a pot or wok of cold water, keeping the water below the basket. Cover and heat over high heat until the water reaches a full boil.

    Uses proofed buns in the basket · Cold water for the steamer, below the buns

13. 13

    Step 13: Once the steamer water is at a full boil, reduce the heat to medium-low to maintain steady steam. Steam the buns from step 12 for 10 minutes, then check that the dough is fully cooked; continue if needed.

    Check cooked bao buns · 10 minUses buns over boiling steamer water

14. 14

    Step 14: Check that the pork from step 4 is fully cooked and fork-tender. Lift one of its eight pieces from the braising liquid for each cooked bun from step 13. Open the buns and fill with coriander, pork, ready kimchi, crushed roasted peanuts and optional fresh chili. Serve the eight bao. For making ahead, refrigerate cooked buns and pork with their liquid promptly, within 2 hours, in suitable shallow containers; keep refrigerated up to 4 days or freeze for up to 2 months. Reheat buns by steaming, starting with about 4 minutes from chilled or 6 minutes from frozen without thawing, and check hot throughout. Reheat pork in its liquid to 74°C / 165°F. Freeze cooked buns rather than uncooked dough.

    Uses Cooked buns lifted from external steamer water · Eight pork pieces lifted from their braising liquid and spices · Fresh coriander, for filling the buns · Ready kimchi, for filling the buns · Ready roasted peanuts, coarsely crushed, for topping · Fresh chili, finely chopped, optional · Clean steamer water, only when reheating cooked buns · Reserved braising liquid, only when storing or reheating the cooked pork