Gua bao
The “Taiwanese burger”: a steamed bun filled with braised pork belly, pickled greens, peanut powder and coriander. It’s eaten at Taipei’s night markets.
Ingredients
- Dough: 300 g flour, 4 g yeast, 30 g sugar, 160 ml lukewarm milk, 1 tablespoon of oil
- 600 g pork belly in thick slices
- 4 tablespoons of soy sauce, 2 of rice wine, 1 of sugar and 1 star anise
- Pickled mustard greens (or pickled cabbage)
- Toasted peanuts ground with sugar
- Coriander
How to make it at home
- Braise the pork belly with the soy sauce, wine, sugar, star anise and water to cover, over a low heat for 1½ hours.
- Knead the dough ingredients, leave to rise for 1 hour, divide into 12, roll into ovals and fold in half with a little oil in between.
- Leave to rise for 20 minutes and steam for 10 minutes.
- Open each bun and fill with pork belly, pickled greens, sugared peanuts and coriander.
- Serve them hot.
The trick: A square of baking paper under each bun stops them sticking to the steamer.