What's more comforting than a delicious Taiwanese Gua Bao? Filled with tender braised pork belly and a irresistable combination of condiments, this dish was something that I grew up with and continue to enjoy. Over the years I've learnt to recreate the flavours from the Taiwanese markets to be able to enjoy it from the comfort of my home!
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TAIWANESE GUA BAOS
Adapted from "Made In Taiwan" by Clarissa Wei, Ivy Chen
Makes 6-8 buns
For the filling:
400-450g pork belly
450ml water
90ml light soy sauce
1 tablespoon rice wine
1 tablespoon fried shallots
1 tablespoon white sugar
1 cinnamon stick
2 slivers of orange peel
For the pickle condiment:
100g pickled mustard greens
1 tablespoon oil
1 teaspoon garlic paste
2 teaspoons white sugar
1 chilli padi, finely chopped
For the sweet peanut powder:
40g roasted peanuts
20g white sugar
Additional ingredients:
Fresh cilantro sprigs, chopped
Fresh chilli slices
1 pack frozen lotus leaf buns
INSTRUCTIONS:
1. Cut pork belly into 1cm thick slices. Sear both sides in a large opt over medium heat. Add all the filling ingredients. Bring liquid to a boil, reduce to a simmer and cover leaving the lid slightly open. Braise for 1 hour.
2. For the pickle condiment, soak pickled mustard greens for 10 minutes in water. Drain and squeeze out excess water then chop finely. Stir fry over medium heat with the oil, garlic paste, sugar and chilli padi. Set aside to cool.
3. For the sweet peanut powder, blend roasted peanuts and sugar until fine.
4. Steam lotus leaf buns according to packaging instructions.
5. (Optional) Once pork belly has braised, cut each piece into chunks.
6. Assemble your gua bao as your heart desires!
31 янв 2024
