Gua Bao

Asian streetfood

Gua Bao are fluffy bao buns stuffed with tender sticky pork belly. This recipe is easy to make, using frozen buns from the supermarket.

The original recipe is quite elaborate: cooking pork belly, making the buns yourself. But this quick version using ready-made buns and bacon cuts are almost as good.

Ingredients

  • 1 kg rindless bacon slices (speklappen)
  • for the glazing
    • 2 tbsp vegetable oil
    • pinch salt and pepper
    • 1 tbsp minced ginger
    • 1 red chilli finely chopped
    • 2 tbsp honey
    • 2 tbsp brown sugar
    • 3 tbsp dark soy sauce
    • 1 tsp lemon grass paste
  • 12 buns (Happy Belly Lotus Leaf Bun package has 10, so make sure to buy 2)

Instructions

  • Cut the bacon in bite-size pieces. They can be quite chunky, but make sure it can fit in the bun
  • Fry the bacon on medium heat first, such that the water and excess fat comes out. Pour out the fat (which I just through away)
  • One the bacon has been reduced, you can turn up the heat to fry them to become crisp. I actually use a pan without teflon: if the bacon starts sticking, use a spatula to scrape it loose again. As you continue frying it, the caramalized fat will eventually create a coating
  • While the bacon is frying, put together all the ingredients for the glazing
  • Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky - about 6-7 minutes. Turn off the heat and transfer to a warm bowl until you’re ready to assemble the gua bao.
  • Prepare the bao buns in a steamer according to the package instructions