Gua Bao

Ingredients

• 2 pounds pork belly, skin-on
• 5 tbsp neutral oil
• 1 ginger – 2-inch piece, sliced
• 4 scallion – cut into 2-inch lengths
• 6 cloves garlic – smashed
• 0.5 cup Shaoxing rice wine
• 0.5 cup light soy sauce
• 2 tbsp dark soy sauce
• 3 tbsp rock sugar
• 1 tsp Chinese five-spice powder
• 2 star anise
• 4.25 cups water
• 3.5 cups all-purpose flour
• 2 tsp instant yeast
• 1 tsp baking powder
• 6 tbsp granulated sugar
• 0.5 tsp salt
• 2 cups pickled mustard greens (suan cai) – rinsed and finely chopped
• 0.75 cup roasted unsalted peanuts
• cilantro – sprigs (for serving)

Instructions

1. Prep the aromatics and pork: Slice the ginger into coins, smash the garlic, and cut the scallions into 2-inch lengths. Rinse and pat the pork belly dry.
2. Sear the pork: Heat 1 tbsp neutral oil in a heavy pot over medium-high. Add the pork belly, skin side down, and sear until lightly browned, 6–8 minutes total. Transfer pork to a plate.
3. Start the braise: Return the pork to the pot along with the ginger, garlic, and scallions. Add the Shaoxing rice wine, light soy sauce, dark soy sauce, rock sugar, Chinese five-spice, star anise, and 3 cups of the water. Bring to a boil, skim foam, then reduce to low, cover, and simmer until the pork is very tender but still sliceable, 1 hour 30 minutes–2 hours.
4. Mix the bao dough: In a large bowl, combine 1.25 cups warm water, 2 tbsp of the granulated sugar (from the 6 tbsp total), and the instant yeast; let stand until foamy, 5 minutes. Add the all-purpose flour, baking powder, salt, and 2 tbsp neutral oil. Mix to a shaggy dough, then knead until smooth and elastic, 8–10 minutes. Cover and let rise in a warm spot until doubled, 60–75 minutes.
5. Shape the buns: Turn the dough out, gently deflate, and divide into 12 equal pieces. Roll each into a ball, then into an oval about 6 inches by 3.5 inches. Brush the tops with 1 tbsp neutral oil total. Place a strip of parchment on each, fold in half to form a half-moon, and set on parchment squares. Cover and proof until puffy, 30–40 minutes.
6. Cook the mustard greens: Heat the remaining 1 tbsp neutral oil in a skillet over medium. Add the rinsed, finely chopped pickled mustard greens and sauté until fragrant and just heated through, 3–4 minutes. Ladle in 2 tbsp hot braising liquid to moisten, stir, and keep warm off heat.
7. Make the peanut-sugar: Pulse the roasted peanuts in a food processor to a fine, fluffy crumb (avoid turning into paste). Mix with the remaining 4 tbsp granulated sugar; set aside.
8. Steam the buns: Bring a steamer to a rolling boil. Arrange the proofed buns on parchment squares with space to expand. Steam in batches until the buns are puffed, matte, and cooked through, 8–10 minutes. Keep warm under a clean towel.
9. Finish the pork: Transfer the pork belly to a board. Bring the braising liquid to a lively simmer and reduce until glossy and slightly thick, 5–8 minutes. Slice the pork belly crosswise into 0.5-inch thick pieces.
10. Assemble and serve: Open a warm bun, add a spoonful of sautéed mustard greens, a slice or two of pork, and a spoonful of reduced sauce. Sprinkle generously with peanut-sugar and tuck in a few cilantro sprigs (for serving). Serve immediately while hot and fluffy.