刈包Gua Bao (Taiwanese Pork Belly Buns)

Prep 50 min·Cook 1h 40m·Rest 1h 15m

1. 1You're here
   Step 1.

   Put the pork belly in a pot of cold water, bring to the boil and boil for 5 minutes. Drain, rinse and cut into 1.5 cm-thick slices about 8 cm long.

   800 g Skin-on pork belly, in one slab

   5 minBoil / blanchKnife work
2. 2
   Step 2.

   Heat the oil in a wide pot, fry the garlic and shallots until fragrant, then add the rock sugar and stir until it melts. Add the pork and turn to coat.

   1 tbsp Cooking oil4 cloves Garlic, smashed3 Shallots, halved30 g Rock sugar800 g Skin-on pork belly, in one slab

   Stir-fry
3. 3
   Step 3.

   Add the rice wine, both soys, star anise, five-spice and water. Bring to the boil, cover and braise very gently for 1¼ hours until the skin is soft enough to cut with chopsticks. Uncover and reduce the sauce a little at the end.

   80 ml Rice cooking wine (mijiu)80 ml Light soy sauce1 tbsp Dark soy sauce2 Star anise¼ tsp Five-spice powder700 ml Water800 g Skin-on pork belly, in one slab

   1 h 15 minBraise / stewSauce making / reducing
4. 4
   Step 4.

   While the pork braises, make the dough: mix the flour, yeast, baking powder and sugar, add the milk and oil and knead for 8 minutes until very smooth. Cover and leave for 45–60 minutes until doubled.

   300 g Plain flour4 g Fast-action dried yeast3 g Baking powder25 g Caster sugar165 ml Lukewarm milk (or water)1 tbsp Cooking oil, plus extra for brushing

   50 minDough makingYeast proofing
5. 5
   Step 5.

   Knock back the dough, knead for 2 minutes to expel air, and divide into 8. Roll each into an oval about 15 × 9 cm.

   300 g Plain flour

   Dough making

   Wok-chan's tip鑊仔貼士

   Knead out the air bubbles well, or the buns steam up with a pocked surface.
6. 6
   Step 6.

   Brush half of each oval lightly with oil, fold over (don't press) and set on a square of baking paper in the steamer. Cover and rest for 20 minutes until slightly puffy.

   1 tbsp Cooking oil, plus extra for brushing

   20 minSimple wrappingYeast proofing
7. 7
   Step 7.

   Steam over a medium-high heat for 10–12 minutes. Turn off the heat and leave the lid on for 3 minutes before opening, so the buns don't collapse.

   300 g Plain flour

   12 minSteam
8. 8
   Step 8.

   Meanwhile, fry the pickled greens in a dry pan with the sugar and chilli for 3 minutes until fragrant. Pulse the peanuts with the sugar to coarse crumbs.

   150 g Pickled mustard greens, soaked, squeezed and chopped1 tbsp Sugar (for the pickle)1 Red chilli, chopped80 g Roasted unsalted peanuts2 tbsp Caster sugar (for the peanuts)

   Stir-fryBlend / purée
9. 9
   Step 9.

   Open each warm bun and fill with a slice of pork and a drizzle of sauce, a spoonful of pickled greens, a heap of peanut sugar and coriander.

   300 g Plain flour800 g Skin-on pork belly, in one slab150 g Pickled mustard greens, soaked, squeezed and chopped80 g Roasted unsalted peanutsto taste Coriander, a big bunch

   Assemble / plate