Taiwanese Pork Belly Buns (Gua Bao)

Taiwanese Pork Belly Buns (Gua Bao) are a classic street food favorite from Taiwan—soft, fluffy steamed buns filled with tender, braised pork belly, crunchy pickled mustard greens, fresh cilantro, and a sprinkle of crushed peanuts. The flavors are rich yet balanced: savory, sweet, tangy, and nutty, all wrapped up in one irresistible bite. This recipe brings the authentic taste right into your kitchen, with slow-braised pork belly, fragrant spices, and a simple homemade pickled topping that makes each bun truly unforgettable.

Recipe

Serves: 6 buns
Prep time: 30 minutes (plus soaking and marinating)
Cook time: 3 hours 15 minutes

For the buns:
2 pounds pork belly with skin
2 chopped shallots
1 bunch chopped scallions (white and middle parts)
5 cloves smashed garlic
2 star anise
1 cinnamon stick
3 tablespoons sugar
6 tablespoons soy sauce
6 tablespoons rice wine
½ teaspoon white pepper
½ teaspoon five-spice powder
2 cups hot water
1 cup honey-roasted peanuts, ground
Handful of cilantro
6 doubled buns

For the pickled sour mustard:
8 ounces pickled sour mustard, washed and soaked 1 hour
Dash of soy sauce
Pinch of white pepper
Pinch of five-spice powder
Pinch of sugar

Instructions

1. Prepare the pork belly:

• In a pan over high heat, no need for oil. Pan fry 2 pounds of cleaned, 1-inch sliced pork belly for about 5 minutes until golden. Remove and set aside.

2. Build the flavor base:

• In the rendered pork fat, stir-fry 2 chopped shallots, 1 bunch of scallions, 5 smashed garlic cloves, 2 star anise, and 1 cinnamon stick until fragrant. Add 3 tablespoons of sugar and let it melt.

3. Simmer the pork:

• Pour in 6 tablespoons soy sauce, 6 tablespoons rice wine, ½ teaspoon white pepper, and ½ teaspoon five-spice powder.
• Return pork belly to the pot, then add hot water until the meat is just covered.
• Simmer on low heat for 3 hours, stirring occasionally and topping off with hot water if needed.

4. Make the pickled mustard:

• After 1 hour of cooking, ladle out 5 tablespoons of the pork fat stock.
• In a separate pan, heat the pork stock and stir-fry the drained, minced pickled sour mustard.
• Season with a dash of soy sauce, a pinch of white pepper, five-spice powder, and sugar. Cook until fragrant. Set aside.

5. Steam the buns:

• Steam 6 doubled buns over high heat for 5 minutes, using parchment or a steam sheet to prevent sticking.

6. Assemble the Taiwanese Pork Belly Buns:

• Open each bun and layer in a piece of pork belly, some pickled mustard, crushed peanuts, and a few sprigs of cilantro.
• Serve warm and enjoy every bite!

Tips & notes

• Pan-fry pork belly without oil: The pork fat will render out and create the perfect base for flavor.
• Use the rendered pork fat: Stir-fry shallots, scallions, and aromatics in the pork fat to build deep flavor.
• Simmer low and slow: Cooking pork belly gently for 3 hours ensures melt-in-your-mouth tenderness.
• Save some pork fat stock: Use it to stir-fry the pickled mustard for extra richness and flavor.
• Steam buns properly: Use parchment or a steam sheet to prevent sticking and keep buns soft and fluffy.
• Assemble just before serving: Layer pork belly, pickled mustard, crushed peanuts, and cilantro for the perfect balance of textures and flavors.