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Pork Belly Gua Bao
Soft Bao Buns with Glazed Pork, Pickles and Fresh Coriander
🍽️ 14 servings Prep 20 min. Cook 75 min. Total 95 min. ⭐ Medium

Tender pork belly cooks with soy sauces, Shaoxing wine and star anise, then fills steamed bao with sweet-sour pickles and coriander.

The Story Behind the Recipe

Bao was one of the Asian foods I had wanted to try making at home. I love eating it, but buying it regularly can become expensive.

I am still new to exploring bao fillings, and this is the version I have tried so far. The pork cooks until tender, then returns to the reduced sauce for a glossy coating.

The complete combination impressed me most: rich pork, sweet-sour pickles and fresh coriander worked beautifully together. It made me eager to explore more fillings.

Prepare my Homemade Bao Buns and Kohaku Namasu for serving.

The Technique

  • Brown the pork first.
  • Simmer gently until tender.
  • Reduce the sauce separately before glazing the pork.
Ingredients

  • Pork belly: approximately 1.4-1.5 kg / 3.1-3.3 lb, cut into pieces

  • Oil: a little

  • Shaoxing wine: 2-3 tbsp

  • Regular soy sauce: 1 tbsp

  • Dark soy sauce: 3 tbsp

  • Sugar: ½ tbsp

  • Whole star anise: 2

  • Water: 480 ml / approximately 2 US cups

  • Bao buns: as needed

  • Kohaku Namasu: for filling

  • Fresh coriander: to taste

Steps

Pork

  1. Brown the pork on both sides in a little oil. Remove.

  2. Deglaze with Shaoxing, scraping up the flavorful residue.

  3. Add water, both soy sauces, sugar and star anise.

  4. Return the pork and simmer for approximately 1 hour, until tender. Add a little water if necessary.

Glazing and Assembly

  1. Remove the pork and star anise.

  2. Reduce the sauce until thickened.

  3. Return the pork and turn to coat in the glaze.

  4. Fill warm bao with pork, drained namasu and coriander.

  5. Serve immediately.

Tips and Secrets

  1. Dark soy sauce differs from regular soy sauce and contributes color and flavor.

  2. Prepare the namasu the day before.

  3. Avoid overfilling so the ingredients stay balanced.

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