Classic Taiwanese Gua Bao (Braised Pork Belly Buns)
"Indulge in the ultimate street food icon featuring succulent, melt-in-your-mouth braised pork belly cradled in a pillowy, hand-held steamed bun."
Instructions
Place the pork belly in a medium saucepan and add the water, soy sauce, rice wine, sugar, and sesame oil. Arrange the meat so it is mostly submerged for even braising.
Bring the liquid to a gentle boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 60 minutes, turning the meat once or twice, until deeply flavored and fork-tender.
Transfer the pork to a cutting board and let it rest for a few minutes. Slice into thick, bite-sized pieces sized to fit neatly inside the bao buns.
Meanwhile, steam the bao buns according to package or recipe instructions until warm, soft, and fluffy.
Gently open each bun and fill with a generous portion of the braised meat.
Top with sliced cucumber, fresh cilantro, and pickled mustard greens if using, adding freshness and crunch to balance the richness.
Serve immediately while the buns are warm and the meat is juicy.