10-Minute Gua Bao — Taiwanese Pork Belly Buns
Fluffy steamed buns filled with tender, sticky braised pork belly, tangy pickled mustard greens, and crunchy peanuts. A Taiwanese street-food classic that comes together in minutes with rotisserie pork or leftover braised belly.
- Total time
- 10 min
- Servings
- 2
- Calories
- 320
- Protein
- 18g
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Ingredients
- 4 buns steamed gua bao buns (or frozen, thawed)
- 6 oz cooked pork belly or rotisserie pork, shredded
- 2 tbsp hoisin sauce
- 2 tbsp pickled mustard greens (zha cai), chopped
- 2 tbsp roasted peanuts, crushed
- 1 tbsp cilantro or green onion, chopped
Instructions
- 1
Warm the buns in a steamer basket over simmering water for 2–3 minutes until soft and pillowy.
- 2
Warm the pork belly in a small skillet over medium-low heat for 2 minutes, stirring in the hoisin sauce until glossy.
- 3
Open each warm bun and fill with a spoonful of pork, pickled mustard greens, crushed peanuts, and cilantro.
- 4
Serve immediately while the buns are still warm.
Tools you’ll need
- steamer basket
- small skillet
- spoon
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