Taiwanese Pork Belly Buns

Taiwanese Pork Belly Buns

One of the most popular comfort foods in Taiwan

PreparationCookingReady inYield
15 minutesTwo hoursTwo hours and 15 minutesTwo servings


Gua bao buns8 units
Vegetable oil1 tbsp
Soy sauce, light3 tbsp
Soy sauce, dark3 tbsp
Rice wine2 tbsp
Pork belly, lean1 lb
Ginger, fresh2 in
Garlic4 clvs
Spring onion2 units
Green onions0.5 cu
Star anise2 clvs
Brown sugar2 tbsp
Cilantro, fresh1 oz
Kosher salt1 tsp
Black pepper1 tsp


  1. Cut pork belly into 1.5 inch cubes.
  2. Boil for 3-4 minutes and drain water.
  3. Cook pork belly on medium high to brown for 4-5 minutes.
  4. Add brown sugar and caramelize on low to evenly coat pork belly for a few minutes.
  5. Add soy sauces, rice wine, and stir until sauce thickens to glaze, 4-5 minutes.
  6. Add one cup of water.
  7. Add aromatics including spring onion, garlic, star anise, and ginger slices,
  8. Bring to boil on high heat.
  9. Simmer on low for 50-60 minutes until tender.
  10. Strain off top layer of fat and remove aromatics.
  11. When liquid is reduced to a thick sauce, turn heat on high and begin searing pork until crispy.
  12. Season with salt and pepper to taste.
  13. Steam gua bao buns.
  14. Slice green onions and cilantro.
  15. Serve pork belly with buns, scallions, and cilantro.
  16. Enjoy!
Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

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