Gua Bao (Chinese Pork Belly Buns)
by Chef Kaori
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PREPTIME
20 min
COOKTIME
50 min
SERVING SIZE
8-12
Ingredients
- 1|Pork Shoulder (Boston Butt)
- 1 Jar|Char Siu Sauce (Chinese BBQ Sauce)
- 1 Container|Pre-made Bao Buns
- 1 Bottle|Sriracha Mayo
- 1 Bottle|Hoisin Sauce
- 1|Cucumber (thinly sliced)
- 1 Bunch|Cilantro (chopped)
- 1 Jar|Sesame Seeds
- 1 Tin or Jar|Shredded Red Pepper
Steps
1
Marinate the Pork: Place the pork shoulder in a large Ziploc bag and pour over enough Chinese BBQ sauce (char siu sauce) to fully coat the meat.
2
Cook the Pork: Preheat the oven to 375°F (190°C). Remove the pork from the marinade and place it on a baking sheet lined with parchment paper. Cook the pork for 40-50 minutes or until the internal temperature reaches about 190°F (88°C) for a tender, juicy roast. Once done, untie the pork and slice it into thin strips.
3
Prepare the Bao Buns: While the pork is cooking, steam the pre-made bao buns according to package instructions. Typically, it will take just a few minutes until they’re soft and warm.
4
Assemble the Gua Bao: Mix the sriracha mayo to your desired spice level and spread a generous amount on the inside of each steamed bun. Add a layer of sliced pork shoulder (about 2 slices per bun). Drizzle with hoisin sauce for extra flavor. Top with cucumber slices, chopped green onions, fresh cilantro, and a sprinkle of sesame seeds. For an extra spicy kick, add some shredded red pepper from the tin.
5
Serve and Enjoy! Serve immediately and enjoy your delicious homemade Quick Gua Bao!