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Braised Pork Belly Bao Buns (Gua Bao)

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These Taiwanese-style braised pork belly bao buns are soft, pillowy, and filled with tender pork that’s been slowly braised until melt-in-your-mouth delicious. Tucked into each bun with crisp pickles and fresh garnishes, they make an irresistible handheld meal.

A straight-on view of aBraised Pork Belly Bao Buns each resting on a square piece of brown paper on a large wooden cutting board.
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🐖 The Ingredients for Braised Pork Belly

The pork belly is slowly braised with soy, Shaoxing wine, aromatics, and warm spices, creating tender, rich meat infused with savory, gently sweet flavor.

An arrangement of ingredients for Asian Braised Pork Belly on a grey wooden background including chunks of pork belly, ginger, garlic, cinammon, scallions, oil, water, Shaoxing wine, spices, and seasonings.

🌾 The Ingredients for Bao Buns (and the Garnishes)

The bao dough comes together into a soft, silky dough that steams into tender, pillowy buns with a delicate, slightly sweet flavor. Quick-pickled vegetables, fresh herbs, and a scattering of crushed peanuts add bright, crunchy contrast to the rich pork.

An arrangement of ingredients for homemade bao buns bread along with garnishes including flour, sugar, yeast, baking powder, oil, water, salt, scallions, peanuts, cilantro, pickled veggies, and peppers.

📝 Ingredients Notes and Substitutions

  • Pork belly: Choose a piece with a good balance of meat and fat; that marbling makes the braised pork especially tender and flavorful. Boneless pork shoulder can be used, though it won’t have the same rich, silky texture.
  • Red Lotus Special Flour: This is the “Silk Sifted” flour we used for the bao buns. If you can’t find it, try bleached cake flour by weight; the buns may have a slightly different texture. We recommend testing substitutions, since flours vary.
  • Shaoxing wine: Adds savory depth to the braising liquid. Dry sherry is a practical substitute.
  • Soy sauce: The recipe uses both regular (light) soy sauce and dark soy sauce, plus salt. Regular soy sauce provides savory seasoning, while dark soy sauce adds deeper color and a richer, slightly sweeter flavor. If you only have regular soy sauce, you can still make the recipe, but the pork may be lighter in color and a little less rich.
  • Pickles and fresh toppings: The crisp, tangy pickles balance the rich pork. Use your favorite pickled cucumber or other crunchy pickle, and adjust the cilantro, scallions, chile, and peanuts to taste.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥Tips and Tricks for Perfect Pork Belly Bao Buns

  • Give the pork time: Braise it gently until it’s fork-tender so the fat renders and the meat becomes rich and succulent. A steady simmer—not a hard boil—helps keep it tender.
  • Cut the pork evenly: Similar-sized pieces cook at about the same rate and are easier to tuck into the buns.
  • Taste the braising sauce: Soy sauces vary in saltiness, so taste the sauce near the end and adjust the salt as needed.
  • Make the pork ahead: The flavor develops beautifully when the pork is made a day ahead. Refrigerate it in its braising liquid, then remove any solidified fat from the surface and reheat gently in the sauce.
  • Keep the buns covered: After steaming, leave the buns covered so they stay warm and soft. If they cool, briefly re-steam them before serving.
  • Don’t overfill: Add enough pork and toppings for a generous bite, but leave room to fold and hold the bao comfortably.
  • Balance the richness: Tangy pickles and fresh cilantro or scallions brighten the rich pork. Add chile for a little heat and chopped peanuts for crunch.
  • Serve right away: Assemble the bao just before serving so the buns stay fluffy and the toppings retain their texture.

👩🏼‍🍳 How to Make Asian Braised Pork Belly

A close-up view of chunks of pork belly being seared in a large Dutch oven in a vegetable oil.
  1. Step 1: Cut the skin-on pork belly into chunks and sear in the oil over medium-high heat in batches. Set aside.
A person pouring water from a plastic measuring cup into a large Dutch oven filled with a simmering Asian soy and cinnamon braising liquid for pork belly.
  1. Step 2: Add the garlic, ginger, and scallions and sauté for 30 seconds. Stir in the Shaoxing wine, soy sauces, brown sugar, cinnamon, star anise, and water.
A straight-on view of a large Dutch oven filled with a simmering dark sauce with chunks of seared pork belly in it.
  1. Step 3: Return the pork belly (and juices) to the pot. Bring to a simmer. Cover and place in a 300°F oven for 2½ hours.
A person using a slotted spoon to transfer braised pork belly chunks from a brown sauce in a Dutch oven into a metal pan nearby.
  1. Step 4: Remove the pork belly with a slotted spoon into a heatproof pan. Strain the sauce and then pour over the pork belly. Let cool for about 10 minutes, cover loosely with foil, and chill for a few hours or up to overnight.
A person using a small spoon to scrape off solidified fat that has formed along the sides of chilled braised pork chunks in a liquid in a metal pan on wooden cutting board.
  1. Step 5: Use a small spoon to remove most of the solidified fat.
A close-up view of a person using a wooden spoon to stir braised pork belly chunks in a glossy Asian brown sauce inside a large Dutch oven.
  1. Step 6: Reheat over medium-low heat, covered, for 10 minutes until the pork is soft and tender. If desired, remove the pork and turn the heat to high and reduce the sauce for about 10 minutes. Return the pork belly to the pot to coat. Keep warm.

Expert Tip

Chilling the braised pork in its cooking liquid overnight makes it easy to remove the solidified fat and lets the flavors deepen. If you’re serving it the same day, skim the fat from the surface with a spoon while the liquid is warm, or carefully blot the surface with a paper towel. For easier skimming, let the pot stand off the heat for a few minutes so the fat rises, then reheat the pork gently before serving.

👨‍🍳 How to Make Bao Buns (Gua Bao)

A person pouring warm pickling liquid from a glass measuring cup into a glass jar that is filled with thin strips of cucumber and thin slices of radishes.
  1. Step 1: Do Ahead: Pickle the cucumber slices and radishes by placing them in a jar and submerging them in a mixture of rice vinegar, warm water, sugar, and sea salt. Cover for 1 to 2 days.
An overhead view of a stand-mixer with the whisk attachment sitting over the bowl of combined flour with yeast, sugar, salt, and baking powder.
  1. Step 2: In the bowl of your stand mixer, whisk the flour with the sugar, yeast, baking powder, and salt.
An overhead view of a shaggy dough that has just formed in the bowl of a stand mixer with the dough hook attached.
  1. Step 3: Gently beat in the warm water and oil until a shaggy dough forms. Knead on medium for 7 minutes until smooth, but not sticky.
A person holding the lid of a proofing container over the top of the containers filled with a risen bao buns dough.
  1. Step 4: Place the smooth dough ball in a greased bowl or proofing container. Allow to rise in a warm, non-drafty place for 60 to 90 minutes, until doubled in size.
A person holding a kitchen towel over ten balls of bao dough on a lightly floured counter.
  1. Step 5: Turn the dough out onto a lightly floured surface. Form the dough into 10 balls, about 2.5 ounces each. Keep covered with a towel as you work. Let them rest for 10 minutes.
A person folding over an oval piece of bao bun dough that has been lightly brushed with vegetable oil.
  1. Step 6: Use a rolling pin to form each ball into an approximate 4×6″ oval. Brush the top with vegetable oil, then fold the oval in half. Place in a pan lined with parchment paper and allow to proof for another 30 to 35 minutes, until slightly puffy.
A person lifting a the lid off of a bamboo steamer revealing three freshly steamed bao buns resting on parchment paper.
  1. Step 3: Working in batches, steam the buns for 10 minutes. Allow the buns to sit, covered, for another 3 minutes before opening the lid. Remove and keep covered while you steam the remaining buns.
A person sprinkling chopped scallions over the top of braised pork belly chunks resting inside a freshly steamed bao bun garnished with chopped cilantro, pickled vegetables, and chopped peanuts.
  1. Step 4: Open the bun and place a bed of cilantro, then top with the braised pork belly, then top with a layer of the pickled veggies, chopped scallions, peanuts, and red chili peppers, if using. Serve at once!

Expert Tip: The Flour

We use Red Lotus Special Flour, a finely milled flour that makes our bao buns especially soft and tender. If it’s not available, use bleached cake flour by weight; bleached all-purpose flour will also work, though the buns may be a little chewier and less pale. Flour brands vary, so add the liquid gradually and adjust just enough to make a soft, workable dough.

🍽️ How to Serve

  • Serve warm: Fill the freshly steamed bao just before serving, while the buns are soft and pillowy and the pork is warm.
  • Add the toppings: Tuck in the braised pork belly, then add pickled cucumber, fresh cilantro, scallions, chopped peanuts, and sliced chiles (if using).
  • Serve family-style: Arrange the buns on a platter with the toppings alongside, so everyone can build their own.
  • Make it a meal: Pair the bao with a light cucumber salad, braised bok choy, or a simple broth-forward soup.

🙋🏽‍♂️ Frequently Asked Questions

What flour should I use to make Pork Belly Bao Buns?

We used Red Lotus Special Flour, labeled “Silk Sifted,” and love the soft, tender buns it produced. If you can’t find it, bleached cake flour is a good alternative; bleached all-purpose flour works too, though the buns may be a little chewier.

Can I make the bao buns ahead for Pork Belly Bao Buns?

Yes. Steam the buns, let them cool, and store them covered in the refrigerator. Re-steam them for a few minutes until soft and warm before filling.

Why did my bao buns wrinkle or collapse after steaming?

A sudden temperature change can cause wrinkles. After steaming, turn off the heat and let the buns rest in the covered steamer for a few minutes before lifting the lid.

How do I keep the buns warm while steaming the remaining Pork Belly Bao Buns?

As each batch finishes, transfer the buns to a plate or baking sheet and cover them with a clean, slightly damp kitchen towel. Keep them out of drafts and serve within about 20 minutes so they stay soft. Avoid stacking them while they’re very hot, which can make them damp; if they cool too much, briefly re-steam them before filling.

A peson holding a Braised Pork Belly Bao Bun in his hand revealing the glossy chunks of pork belly, garnished with pickled cucumber, fresh cilantro, a red chili stips, and chopped peanuts.

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A close-up view of a Braised Pork Belly Bao Buns each resting on a square piece of brown paper on a large wooden cutting board.

Braised Pork Belly Bao Buns (Gua Bao)

Soft, homemade bao buns are filled with savory, melt-in-your-mouth braised pork belly, then topped with tangy pickles, fresh herbs, and crunchy peanuts for a delicious Taiwanese-inspired bite.
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Course: Appetizer / Lunch
Cuisine: Taiwanese
Prep Time: 45 minutes
Cook Time: 3 hours
Rise and Chill Time (Minimum): 4 hours
Total Time: 7 hours 45 minutes
Servings: 8
Calories: 693kcal
Author: Kris Longwell

Video

Equipment

  • 1 large oven-safe pot (with lid) preferably a Dutch oven
  • Parchment paper
  • Steamer

Ingredients

For the Pickled Cucumbers and Radishes

  • 2 small cucumbers cut into thin matchsticks
  • 3 radishes thinly sliced
  • ½ cup rice vinegar
  • ½ cup warm water about 100 to 110°F
  • 1 tablespoon sugar
  • ½ teaspoon fine sea salt

For the Braised Pork Belly

  • 2 lbs pork belly preferably skin on, cut into ½-inch chunks
  • 1 tablespoon vegetable oil
  • 3 cloves garlic smashed
  • 1 1-inch piece fresh ginger sliced
  • 2 scallions cut into 2-inch pieces
  • ½ cup Shaoxing wine
  • ½ cup light soy sauce or regular soy sauce
  • 2 tablespoon dark soy sauce
  • 3 tablespoon brown sugar preferably dark
  • 1 cinnamon stick
  • 2 star anise
  • 1 cup water or enough to mostly cover the pork

For the Bao Buns

  • 3 cups Red Lotus "Special" flour see NOTES
  • 2 tablespoon granulated sugar
  • 1 teaspoon active dry yeast or instant yeast
  • ¾ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup warm water 105 to 115°F, plus a little extra, if the dough is too dry, see NOTES
  • 1 tablespoon vegetable oil

For Serving

  • 1 cup cilantro leaves
  • pickled cucumbers and radishes
  • 2 scallions chopped
  • ¼ cup roasted peanuts chopped
  • red chili thinly sliced, optional

Instructions

Do Ahead – Make the Pickled Cucumbers and Radishes

  • Put the cucumber strips and radish slices in a heatproof bowl or jar.
    2 small cucumbers, 3 radishes
  • In a bowl, whisk the rice vinegar with the warm water, sugar, and salt until dissolved. Pour over the vegetables.
    ½ cup rice vinegar, ½ cup warm water, 1 tablespoon sugar, ½ teaspoon fine sea salt
  • Let stand for at least 30 minutes. Drain before serving. Refrigerate if making more than 2 hours ahead.

Prepare the Braised Pork Belly (Day in advance – see NOTES if making same day)

  • Heat the oven to 300°F (150°C). Pat the sliced pork belly chunks dry.
    2 lbs pork belly
  • Heat the oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Brown the pork in batches, about 3-5 minutes per side. Transfer to a plate. Pour off excess fat, leaving about 1 tablespoon in the pot.
    1 tablespoon vegetable oil
  • Add the garlic, ginger, and scallions; cook for about 30 seconds. Stir in the Shaoxing wine, soy sauces, brown sugar, cinnamon, star anise, and water, scraping up any browned bits.
    3 cloves garlic, 1 1-inch piece fresh ginger, 2 scallions, ½ cup Shaoxing wine, ½ cup light soy sauce, 2 tablespoon dark soy sauce, 3 tablespoon brown sugar, 1 cinnamon stick, 2 star anise, 1 cup water
  • Return the pork with juices to the pot. Bring the liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the oven.
  • Braise for 2–2½ hours. The pork is ready when very tender but still holds its shape. If it isn’t tender yet, continue cooking and check every 20 minutes.
  • Use a slotted spoon to transfer the pork to a heatproof pan. Strain the liquid through a fine-mesh sieve. Discard any solids. Pour the strained liquid over the pork belly and let it cool for about 15 minutes. Loosely cover with foil and refrigerate for 4 hours or overnight.
  • Use a spoon to scrape most of the solidified fat from the pork belly (it's okay if you don't get it all).
  • Transfer the pork belly with congealed sauce to a pot and heat over medium heat. Cover and simmer on low for about 10 to 15 minutes, until the pork belly is tender again. Keep warm until ready to use.

Make the Bao Buns

  • In a large bowl, or your stand mixer bowl, whisk the flour with the sugar, yeast, baking powder, and salt. Add the warm water and oil, then mix until a shaggy (loose) dough forms.
    3 cups Red Lotus "Special" flour, 2 tablespoon granulated sugar, 1 teaspoon active dry yeast, ¾ teaspoon baking powder, ½ teaspoon fine sea salt, 1 cup warm water, 1 tablespoon vegetable oil
  • Knead by hand for 8–10 minutes, or with your stand mixer and dough hook for 5–6 minutes, until smooth and supple. If necessary, add a splash or two of more water if the dough is not coming together. The dough should be soft but not sticky.
  • Form the dough into a smooth ball and place in a lightly oiled bowl, cover, and let rise in a warm spot until puffy and nearly doubled, about 60–90 minutes.
  • Line steamer trays with parchment. Turn the dough onto a lightly floured surface and divide into 10 equal pieces. Roll each into a ball, cover, and rest for 10 minutes.
  • Roll each ball into an oval about 4 by 6 inches and ⅛ inch thick. Brush the surface lightly with oil and fold the oval in half. Place each bun on a small square of parchment, cover, and proof until puffy, about 25–35 minutes.
  • Steam in batches over simmering water for 10 minutes. Turn off the heat and let the buns sit, covered, for 3 minutes before opening the lid.

Assemble and Serve

  • Open each warm bun and add a layer of cilantro leaves. Add a layer of the braised pork belly. Top with pickled cucumber and radish, scallions, and peanuts. Add sliced fresh chili if desired.
    1 cup cilantro leaves, pickled cucumbers and radishes, 2 scallions, ¼ cup roasted peanuts, red chili

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Flour: We prepare the buns with Red Lotus Special Flour (“Silk Sifted”). If you can’t find it, bleached cake flour is a good alternative; bleached all-purpose flour also works, though the buns may be slightly chewier. You may need to add a little more water to the dry mixture to reach a smooth, workable dough. Add sparingly! 
  • Pork belly: Use skin-on or skinless pork belly, depending on your preference. Skin-on gives the finished pork a richer, more gelatinous texture; skinless is easier to cut and eat. Ask your butcher to remove the skin if you prefer it skinless.
  • Soy sauce: The braise uses both regular (light) and dark soy sauce. Dark soy sauce contributes deeper color and a richer flavor; regular soy sauce seasons the pork.
  • Make-ahead option: The pork can be braised a day ahead and refrigerated in its cooking liquid. Chilling makes it easy to remove the solidified fat and gives the flavors time to develop. Reheat the pork gently in the sauce before serving.
  • Same-day option: If you aren’t chilling the pork, let the braising liquid settle briefly, then skim excess fat from the surface before serving.
  • Serving: Fill the warm buns just before serving so they stay soft, and the pickles and fresh garnishes retain their texture.

Nutrition

Calories: 693kcal | Carbohydrates: 14g | Protein: 14g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 868mg | Potassium: 422mg | Fiber: 1g | Sugar: 10g | Vitamin A: 237IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
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Comments

  1. Gina says

    First off I love you guys ❤️❤️❤️. Secondly this came out just like my late mother-in-law made. Thank you for the memory.

    Reply

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