Gua Bao (Taiwanese Pork Belly Buns)
Soft folded steamed buns stuffed with sticky soy braised pork belly, crushed peanuts, coriander and sharp quick pickled cucumber.
- Time3 hr
- LevelMedium
- Costabout £2.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the flour, yeast, caster sugar and baking powder in a bowl. Add the oil and warm oat milk and bring together into a dough. Knead for 8 minutes until smooth and springy. Cover and leave somewhere warm for 1 hour, until doubled.
60 min - 2
Meanwhile put the pork, both soy sauces, rice wine, brown sugar, star anise, garlic, ginger and water in a lidded pan. Bring to the boil, cover and simmer very gently for 1 hour 15 minutes, until the pork is tender and the sauce is dark and glossy. Lift the lid for the last 15 minutes to let it thicken.
75 min - 3
Toss the cucumber with the rice vinegar, 1 teaspoon of sugar and a pinch of salt. Leave to pickle while everything else cooks.
- 4
Divide the risen dough into 8 balls. Roll each into an oval about 10 cm long, brush the top lightly with oil and fold in half over a small square of baking paper. Rest for 20 minutes.
20 min - 5
Steam the buns in batches over simmering water for 10 minutes, until puffed, white and soft. Keep them covered so they stay warm.
10 min - 6
Open each bun and fill with a slice or two of pork, a spoonful of the sticky sauce, pickled cucumber, crushed peanuts and coriander. Eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.