Gua Bao

Ingredients · 2 servings

• 2Steamed folded bao bun
• 160 gBraised pork belly, sliced
• 40 gPickled mustard green, drained
• 20 gCrushed peanut, crushed
• 6 gCilantro, leaves picked (to serve)

Equipment

stovetop steamer, stovetop, steamer basket, pan, lid, knife, cutting board, tongs, spoon, small bowl, plate, serving plate

Instructions

1. 1
   Set Station

   Gather measured bao buns, pork belly, mustard greens, peanut, and cilantro, plus a steamer, pan, knife, board, tongs, and plate. · 5 min

   What to look for: All ingredients are measured and tools are within reach.

2. 2
   Steam Bun

   Steam the folded bao buns over simmering water until pillowy, soft, and hot through, keeping them covered so the surface stays supple. · 5 min

   What to look for: Buns look plump and feel soft when lightly pressed.

3. 3
   Warm Pork

   Warm the braised pork belly in a covered pan over gentle heat until the fat glistens and the slices bend easily without breaking. · 6 min

   When it is done: Pork reaches 63°C / 145°F in the center and feels tender.

4. 4
   Ready Fillings

   Chop the cilantro and drain the pickled mustard greens well, then keep the crushed peanut close for quick assembly while the buns stay warm. · 3 min

   What to look for: Greens are not watery, cilantro is fresh, and peanut is ready to sprinkle.

5. 5
   Fill Bao

   Open each warm bun gently, tuck in pork belly, spoon over mustard greens, add crushed peanut, and finish with cilantro leaves. · 4 min

   What to look for: Each bun is full but still closes around the pork.

6. 6
   Serve Immediately

   Serve the gua bao at once while the buns are fluffy, the pork is melting, and the peanut topping still gives a clear crunch. · 1 min

   What to look for: Bao are warm, soft, glossy, and neatly filled.