Gua Baos with Caramelized Pork
Gua Baos with Caramelized Pork are a popular Taiwanese street food that combines fluffy, steamed buns with tender, flavorful pork. The buns, known as gua bao or "Taiwanese hamburgers," are soft and slightly sweet, providing the perfect vessel for the rich filling.The filling features pork belly that is caramelized and braised until it becomes tender and succulent. The pork is cooked with ingredients like soy sauce, sugar, garlic, ginger, and sometimes five-spice powder, creating a savory and slightly sweet flavor profile.To assemble the gua baos, the steamed buns are opened and filled with the caramelized pork, then topped with a variety of fresh and crunchy garnishes. Common toppings include pickled mustard greens, fresh cilantro, sliced cucumbers, and crushed peanuts, which add texture and balance to the rich pork.Gua Baos with Caramelized Pork are often served as a snack or appetizer, but they can also be enjoyed as a main dish. Their combination of soft buns, flavorful pork, and fresh toppings makes them a delicious and satisfying treat.
Ingredients
- For the bao dough:
- 17.64 oz flour
- 0.88 oz sugar
- 0.68 fl oz sunflower oil
- 0.35 oz fresh baker's yeast
- 0.18 oz salt
- For the filling:
- 17.64 oz pork shoulder
- 1/4 red cabbage
- 3 carrots
- 2 garlic cloves
- 0.5 bunch coriander
- 1.76 oz peanuts
- 1.06 oz sugar
- 2 tbsp sunflower oil
- 2 tbsp fish sauce nuoc-mâm
- Salt
- Pepper
Instructions
- Dissolve the yeast in 8.45 fl oz of warm water in a stand mixer bowl. Add the flour, sugar, oil, and salt, then knead on medium speed for 10 minutes. Form a ball, place it in an airtight container, and let it rise for 2 hours.
- Cut 12 squares of parchment paper (about 8 cm each side). Divide the dough into 12 pieces, roll each piece on a work surface to form ovals. Fold each oval in half and place them on the parchment paper squares. Let them rest in a warm place for at least 45 minutes.
- Cut the pork shoulder into cubes and peel and chop the garlic. In a skillet, heat the sunflower oil and sugar. Once the color becomes lightly amber, add the garlic and pork cubes. Mix well, add the fish sauce, salt, and pepper. Cook on low heat for 15 to 20 minutes.
- Peel the carrots and cut them into julienne strips. Thinly slice the red cabbage. Crush the peanuts and roughly chop the coriander.
- Boil water in a pot, cover with a steamer basket, and place the baos with the parchment paper inside for 8 minutes. Turn off the heat and let cook for an additional 5 minutes.
- Fill each bao with the vegetables, caramelized pork, coriander, and peanuts. Serve hot.
Video
Notes
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