Gua Bao with pork belly

A delicious side dish, snack or main course.

Taiwan

Main course
4 persons
90
Mild

Are you familiar with Gua Bao buns yet? It's basically an 'open' Bapao bun with a filling of your choice. In this case with pork belly, 1 of the most famous varieties in Taiwan.

Ingredients

1 Cup of peanuts

1 tbsp Powdered sugar

Pair of coriander leaves

1 kg belly bacon

4 tbsp Shaoxing wine

2 Spring onions

Preparation method for Gua Bao with pork belly

Preparing pork belly
Cut the pork belly into large chunks. In a saucepan under cold water, bring the pork belly to a boil and cook for 1 to 2 minutes. Then drain and pat the pork belly dry.
Heat 1 tablespoon of oil in a wok and sauté the pork belly until brown. Then bring the pork belly to a boil together with the yellow rock candy, light soy sauce, dark soy sauce, Shaoxing wine, garlic, white pepper, green onion and five spice powder, and simmer for one hour. Then add the fried shallots and simmer for another 30 minutes until the pork belly is really tender.
Steam the unthawed rolls for 2-3 minutes until tender.
Heat about 3 tablespoons of oil in a wok, then sauté the chopped green mustard greens for 2-3 minutes until flavored.
Crush roasted peanuts and mix with 1 tablespoon of powdered sugar.
Fill the bun with the pork belly, green mustard cabbage, sweet peanuts and fresh coriander leaves.