Few things can compare to melt-in-your-mouth braised pork belly glazed in a sweet and spicy chili sauce with pickled greens in a soft steamed bun.
By Ai Ping
Gua Bao (in Taiwan) or Kong Bak Bao (in Malaysia) is melt in the mouth savory braised pork belly stuffed in soft, fluffy mantou along with sweet and spicy chili sauce and crunchy sour pickled mustard greens.
If you love this, you’re also going to love this Steamed BBQ Pork Buns (Char Siu Bao). Freshly steamed spongy and slightly chewy bun with a warm, juicy, flavorful bbq pork filling inside. Super simple to make at home. 
Click here for the recipe for homemade steamed buns. If you are not up for making your own buns, you can find frozen dough at most Asian food stores, however they will not be as soft and delicious.
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Sweet and Spicy Pork Buns
- Total Time: 170 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Melt-in-your-mouth braised pork belly, sweet chili glaze, and pickled greens in soft steamed buns. A flavor explosion!
Ingredients
- 2.5 lbs (1134 g) pork belly with skin (cut into 1")
- 5 cloves garlic (peeled and lightly bruised)
- 5 stalks green onions (cut into 3" length)
- 2 inches ginger (sliced)
- 1 star anise
- 1 stick cinnamon
- 3 tbsp light soy sauce
- 2 tbsp thick caramel sauce (for color)
- 1 tbsp oyster sauce
- 2 tbsp sugar
- 3 cups (710 ml) water and more for blanching
- 2 red Fresno chilies (deseed one)
- 2 cloves garlic
- 0.25 cups (59 ml) water
- 0.25 - 0.33 cups sugar
- 1.5 tbsp rice vinegar
- 1 tsp lime juice
- 0.75 tsp salt
- 0.5 tbsp cornstarch + 0.5 tbsp water (cornstarch slurry)
- 4-6 Chinese mustard green (leaves and stems)
- Salt
- Water
- Rice vinegar
- 0.5 cups (118 ml) crushed peanuts or cashews
- 2 red fresno chilies (sliced)
- A couple sprigs cilantro
Instructions
- Blanch Pork: Put the pork in a pot or large saucepan. Add enough water to cover the pork by 1 inch. Over high heat, bring the water to a boil. Boil for 1 minute. Drain and rinse the pork with cool water.
- Braise Pork: Add the blanched pork and remaining braising ingredients to the pot. Add 3 cups of water, or enough to almost cover the pork. Bring to a boil, then simmer on low heat for 2 hours.
- Reduce Liquid: Uncover and turn the heat to medium-high. Boil for 20 minutes to reduce the sauce. Taste and adjust seasoning. If needed, thicken the sauce with a cornstarch slurry (1-2 tsp cornstarch mixed with 1-2 tsp water).
- Chili Sauce: In a blender, blend chilies and garlic cloves. Put the paste in a small saucepan. Add water, sugar, vinegar, lime juice, and salt. Bring to a boil.
- Once boiled, turn the heat to low and add a cornstarch slurry. Remove from heat when thickened.
- Pickled mustard green: In a sterilized jar, layer mustard greens and salt. Add enough water to submerge the greens. Add 1-2 red chilies (optional). Add 1 tbsp rice vinegar and cover. Let it ferment for 5-10 days.
- Remove the mustard green from the liquid and dice it. If needed, add soy sauce, salt, and vinegar.
- To assemble: Slather chili sauce on mantou. Top with pork, some braising sauce, pickled greens, crushed nuts, chilies, and cilantro.
Notes
- For optimal tenderness, score the pork belly skin in a crosshatch pattern before blanching.
- Leftover braised pork belly can be stored in the refrigerator for up to 4 days and reheated gently in the microwave or oven.
- If you don’t have Fresno chilies, substitute with a similar amount of serrano or jalapeño peppers, adjusting the quantity based on heat preference.
- Prep Time: 30 minutes
- Cook Time: 140 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 450
- Sugar: 20
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 25
- Cholesterol: 100
Find it online: https://honestcooking.com/sweet-spicy-pork-buns/
Frequently Asked Questions
What type of pork should I use for the Sweet and Spicy Pork Buns?
You should use pork belly for this recipe, as it becomes tender and flavorful when braised.
How do I make the sweet and spicy chili sauce for the buns?
You can make the sauce by combining ingredients like chili paste, sugar, and soy sauce, then simmering until thickened.
Can I substitute pickled mustard greens with another ingredient?
Yes, if you can’t find pickled mustard greens, you can use other pickled vegetables like kimchi or pickled cucumbers for a similar tangy crunch.
