Ingredients: For the pork belly:

• 1 lb pork belly, skin-on
• 1/4 cup soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine or dry sherry
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 star anise (optional)
• 1 cup water

For assembling the buns:

• 8 small steamed buns (often referred to as mantou or bao buns)
• Hoisin sauce
• Crushed peanuts
• Fresh cilantro or Thai basil leaves
• Pickled mustard greens (optional)

Instructions:

1. In a large pot, combine the soy sauce, hoisin sauce, rice wine or dry sherry, brown sugar, minced garlic, grated ginger, star anise (if using), and water. Bring the mixture to a simmer.
2. Add the pork belly to the pot, ensuring it is fully submerged in the liquid. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork belly is tender and cooked through.
3. Once the pork belly is cooked, remove it from the pot and let it cool slightly. Reserve the cooking liquid for later use.
4. Slice the pork belly into thin pieces.
5. To assemble the Gua Bao, take a steamed bun and spread a small amount of hoisin sauce on the inside.
6. Place a few slices of pork belly in the bun, followed by some crushed peanuts, fresh cilantro or Thai basil leaves, and pickled mustard greens if desired.
7. Repeat the process with the remaining buns and ingredients.
8. If desired, you can heat the assembled buns in a steamer for a few minutes to warm them up.
9. Serve the Gua Bao warm as a delicious and flavorful Taiwanese street food.

Gua Bao is a beloved Taiwanese dish that features tender and flavorful braised pork belly stuffed inside soft steamed buns. It is often enjoyed as a snack or light meal and is a popular street food option in Taiwan. The combination of savory pork belly, tangy hoisin sauce, and various toppings creates a delightful culinary experience.