GUA BAO (TAIWANESE PORK BELLY BUNS, 割包)
Gua Bao is a dim sum classic featuring delicious braised pork belly stuffed into fluffy bao buns for a tasty traditional treat! {Gluten-Free Adaptable}This recipe makes 10 appetizer-sized buns or 5 bigger, meatier buns.To make the dish gluten free, use dry sherry instead of Shaoxing wine. And use tamari to replace the soy sauce. Note, the finished pork will have a lighter color if you use tamari.
Provided by Maggie Zhu
Categories Appetizer
Time 1h45m
Number Of Ingredients 18
Steps:
- (Optional) If you're making my Gua Bao Bun recipe, cook the pork during the first rise of the dough. Shape the steamed buns while the pork is cooking. Then steam the buns after the pork belly is cooked.
- Heat a large skillet (*Footnote 2) over medium-high heat and add the oil. Once the oil is hot add the pork belly. Cook on both sides until the edges just turn golden, then transfer to a plate.
- Add the garlic, green onions, and ginger to the same skillet. Stir to release the fragrance, about 1 minute. Add the star anise, cinnamon, and chilis. Stir and cook for another 30 seconds.
- Pour in the shaoxing wine, scraping the bottom of the pan with a wooden spatula to release the brown bits. Then add the light soy sauce, dark soy sauce, and sugar. Stir to mix well.
- Add the browned pork back back to the pan, flipping once to coat the pork with the seasonings. Add the white pepper and water. Bring to a boil, then reduce to a simmer. Braise, covered, for 1 to 1.5 hours, flipping occasionally, until the pork turns tender but not to a degree that it falls apart.
- Once the pork is done, remove the pork from the pan and place it onto a big plate. Cover with plastic wrap to prevent from drying out.
- Add a mesh strainer over a tall cup (or an oil separator), strain the braising liquid and discard all the solid spices. Use a ladle or big spoon to skim the fat off the top and discard (*Footnote 3). Once you've removed most of the oil, return the liquid to the pan. Cook over medium-high heat and let the broth reduce until thickened, 10 minutes or so. (*Footnote 4)
- Slice the pork belly into 2.5" (6 cm) pieces and add it to the reduced sauce. Flip a few times to coat the pork, then transfer the pork to a serving plate with the remaining sauce on the side in a small bowl.
Nutrition Facts : ServingSize 1 serving, Calories 257 kcal, Carbohydrate 7.4 g, Protein 16.2 g, Fat 18.2 g, SaturatedFat 5.6 g, Cholesterol 54 mg, Sodium 409 mg, Fiber 0.7 g, Sugar 3.9 g
TAIWANESE PICKLE SANDWICH
Make and share this Taiwanese Pickle Sandwich recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- Heat a wok over high heat until hot. Drizzle the oil down the sides to coat, and then add the garlic and chiles and stir-fry quickly. Add the mustard greens and stir-fry. Sprinkle the sugar over the greens and cook, stirring constantly, until the sugar has completely dissolved and has been absorbed by the vegetables. Set aside.
- Split the rolls and stuff with the stir-fried pickled mustard greens. Top with cilantro and peanuts.
Nutrition Facts : Calories 224.2, Fat 5.9, SaturatedFat 0.8, Sodium 310.7, Carbohydrate 37, Fiber 1.4, Sugar 7.6, Protein 5.8
QUICK PICKLED ASIAN SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Toss the cabbage, cucumber and carrots together in a heatproof bowl, then set aside.
- Bring the vinegars, sugar and salt to a boil in a small saucepan. Pour the vinegar mixture over the cabbage mixture, tossing to make sure all the veggies are covered. Let sit for 15 minutes. Use the slaw to add flavor to your favorite Asian bowl or sandwich. Vegetables can be kept in their pickling liquid in the fridge for up to 2 weeks.
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