Gua Bao Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (29)

Gua Bao Recipe

NUTRITION · PER SERVING210M COOK
CAL 43%·PRO 38%
CARBS 50G23% OF CAL
5G FIBER14G SUGAR31G OTHER
FAT 64G67% OF CAL
23G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Steamed bao buns filled with tender, sticky pork belly in a sweet-savory glaze. These fluffy buns are made from scratch and can also be filled with chicken. A popular street food that tastes better than takeout.

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Nutrition & ingredients

Ingredients

serves 10
  • 450 g (3 3/4 cups) plain (all-purpose) flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 2 tsp (equivalent to one packet or 7g) instant dried yeast
  • 3 tbsp whole milk
  • 210 ml (3/4 cups + 2 tbsp) warm water
  • 3 tbsp unsalted butter (very soft)
  • 1 tbsp olive oil
  • 1 kg (2.2 lbs) rindless pork belly slices chopped in half ( (each piece being approx. the length of your index finger)
  • 1 litre (4 1/4 cups) hot chicken/veg stock
  • 1 tbsp minced ginger
  • 3 cloves garlic (peeled and chopped in half)
  • 1 tbsp rice wine
  • 1 tbsp caster sugar
  • 2 tbsp vegetable oil
  • pinch salt and pepper
  • 1 red chilli (finely chopped)
  • 2 tbsp honey
  • 2 tbsp brown sugar
  • 3 tbsp dark soy sauce
  • 1 tsp lemon grass paste
  • 1 small bunch coriander (cilantro) (roughly torn)
  • 2 red chillies (sliced into thin strips)
  • 4 spring onions (scallions) (sliced into thin strips)
  • 1 tbsp sesame seeds
  • 2 tbsp toasted cashew nuts (chopped)
PREP
30M
SODIUM
420MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.