Gua Bao: A Delicious Twist on a Taiwanese Classic
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cookinginchinglish.com

Gua Bao (Pork Belly Bao with Pickled Carrots and Daikon)

1 rating
· 2hr 30min · 10 servings
This recipe is a tweak of the traditional Taiwanese gua bao, and maintains all the essential elements, except that I replace the pickled mustard greens (not as easy to find or make yourself...) with pickled carrots and daikon. When you eat this gua bao, you enjoy many different flavors and textures all in one bite, the satisfaction is just indescribable!
cookinginchinglish
Cooking in Chinglish

Ingredients

Meat
• 1 1/2 lb Pork belly, skin on
Produce
• 2 Bay leaf
• 6 oz Carrots
• 1 Cilantro
• 6 oz Daikon radish
• 1/2 cup Peanuts, roasted
• 2 stalk Scallion
Condiments
• 1 tbsp Honey
• 4 tbsp Soy sauce
• 1 tbsp Soy sauce, dark
• 1 Taiwanese sweet chili sauce
Baking & Spices
• 2 inch Cinnamon stick
• 2 tbsp Powdered sugar
• 1 tsp Salt
• 1 Star anise
• 3 tbsp Sugar
Oils & Vinegars
• 4 tbsp Rice vinegar
Bread & Baked Goods
• 10 Boa buns, homemade or store bought
Beer, Wine & Liquor
• 2 tbsp Shoaxing wine
Liquids
• 1 1/2 cup Water

1 Comment