Asian Cuisine
Steamed Guabao (Taiwanese Folded Bao) with Savory-Sweet Soy-Braised Pork Belly
Prep
90 min
Cook
130 min
Servings
5
Level
Medium
Guabao is a soft, pillowy Taiwanese folded steamed bun, filled with beef that's slow-cooked in soy sauce and spices until tender and richly flavored. The combination of warm bread, savory-sweet meat, fresh pickled vegetables, and a sprinkle of peanuts makes every bite a delight. Perfect as a hearty snack or a relaxed lunch that keeps you coming back for more.
🧂 Ingredients
🍽️ Servings: 5
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 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
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👩🍳 Instructions
- 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 Cover the dough with a damp cloth and let it rest in a warm place for 45-60 minutes until doubled in size.
- 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 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 For the filling: cut the beef into medium-sized pieces, blanch briefly in boiling water to remove impurities, then drain.
- 6 Sauté the garlic and ginger until fragrant, add the beef, and stir until it changes color.
- 7 Add the soy sauce, sweet soy sauce, palm sugar, scallions, star anise, and cinnamon stick. Stir to combine.
- 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 To serve, open up the warm guabao buns and fill with the beef along with a little of its sauce.
- 10 Top with pickled mustard greens, a sprinkle of roasted peanuts, and fresh cilantro leaves. Serve while warm.
💡 Tips
• Choose beef with a bit of fat, like brisket, so the end result stays tender and doesn't dry out after long cooking.
• Cook the beef over low heat for a good amount of time so the seasoning fully absorbs and the meat becomes tender with every bite.
• The bun dough can be prepared a day ahead and stored in the fridge—just steam it when you're ready to serve.
• Don't skip placing parchment paper under the buns while steaming so they don't stick and can be easily removed.
📊 Nutrition Facts / serving
420
Calories (kcal)
22 g
Protein
14 g
Fat
50 g
Carbs
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