Steamed Guabao (Taiwanese Folded Bao) with Savory-Sweet Soy-Braised Pork Belly

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• 400 grams medium-protein all-purpose flour
• 1 tsp instant yeast
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 200 ml warm milk
• 2 tbsp vegetable oil
• 500 grams beef brisket or beef belly (samcan)
• 5 tbsp soy sauce
• 4 tbsp sweet soy sauce (kecap manis)
• 2 tbsp shaved palm sugar
• 5 clove garlic, minced
• 3 inch piece ginger, sliced
• 3 stalks scallions
• 2 pieces star anise
• 1 stick cinnamon stick
• 500 ml water
• 100 grams pickled mustard greens (sawi asin), washed clean
• 3 tbsp roasted peanuts, coarsely crushed
• to taste fresh cilantro leaves, for garnish

👩‍🍳 Instructions

1. 1 Make the guabao buns: combine the flour, instant yeast, sugar, and baking powder in a large bowl. Pour in the warm milk and vegetable oil, then knead until smooth and elastic, about 10-15 minutes.
2. 2 Cover the dough with a damp cloth and let it rest in a warm place for 45-60 minutes until doubled in size.
3. 3 Punch down the dough, divide it into 10-12 equal pieces, and shape into balls. Flatten each piece into an oval, brush a little oil in the center, fold in half like a book, and place a small piece of parchment paper underneath.
4. 4 Let the folded buns rest for another 20 minutes, then steam over medium heat for 10-12 minutes until puffed and cooked through. Set aside.
5. 5 For the filling: cut the beef into medium-sized pieces, blanch briefly in boiling water to remove impurities, then drain.
6. 6 Sauté the garlic and ginger until fragrant, add the beef, and stir until it changes color.
7. 7 Add the soy sauce, sweet soy sauce, palm sugar, scallions, star anise, and cinnamon stick. Stir to combine.
8. 8 Pour in the water and cook over low heat, stirring occasionally, for 1.5-2 hours until the beef is tender and the sauce thickens into a rich, savory-sweet glaze.
9. 9 To serve, open up the warm guabao buns and fill with the beef along with a little of its sauce.
10. 10 Top with pickled mustard greens, a sprinkle of roasted peanuts, and fresh cilantro leaves. Serve while warm.

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📊 Nutrition Facts / serving

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