Gua Bao (Taiwanese Pork) Recipe
Gua Bao is one of my favorite appetizer cuisine and comfort food. I love this filling too much! I made a massive batch of it and froze them, and I also made it three times in a row.
Servings: 16 people
Calories: 1572kcal
Equipment
- Instant Pot
Ingredients
- 21/2 lbs pork belly slice in two-inch length and this is 2- inch thickness
- 2 tablespoons canola, vegetable, or peanut oil for browning the pork belly
Pork Belly Sauce
- 1/8 cup soy sauce
- 1/4 cup oyster sauce
- 1/8 cup rice cooking wine
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 1 teaspoon white pepper
- 3 pieces dry bay leaves
- 1 inch ginger sliced into strips
- 1/2 cup water
Ingredients for the Bun spread
- 1/8 cup light mayo
- 1/2 cup Hoisin sauce
Instructions
Cook the Pork Belly in the Instant Pot
- Set Instant pot into saute setting and add in the oil. Brown pork belly on all sides. When ready, remove the pork belly and add the ginger and garlic. Add sugar and pepper. Add the pork belly sauces. Put the pork belly back into the instant pot and place bay leaves on top. Add in the water. Cover the pot and set pressure to HI. Set the time for eighteen minutes. When ready, release the pressure and remove the pork belly from the Instant Pot. Slice the pork belly and fill into the Bao Buns.
Make the Bun spread
- Place the Hoisin Sauce and the Mayo in a small bowl and mix until incorporated. Set aside until ready to use.
Assemble the Gua Buns
- Recipe for Bao Buns in the Notes
- Gently open the Bao Buns and spread them with the sauce. Add the Braised Pork Belly and garnish with cucumber and cilantro.
Video
Notes
Nutrition
Calories: 1572kcal | Carbohydrates: 5g | Protein: 29g | Fat: 158g | Saturated Fat: 58g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 74g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 550mg | Potassium: 572mg | Fiber: 1g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 2mg