Pork Belly Bao (Gua Bao)

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Homemade fluffy Bao filled with tender sticky pork belly. Make this street food favourite at home by following this easy recipe. 

Pork Belly Bao are the perfect treat when you’re craving something really tasty! This recipe provides separate instructions for preparing both the bao and the sticky pork belly and it is easy to follow. Follow this Lotus Leaf Bao recipe for even more tips to make the perfect bao at home.

This favourite street food is a go-to at food festivals here in the UK. Though they originated from China, where they’re known as ‘gua bao’,  these steamed buns are known for their soft texture and versatility and you can fill them with a variety of bold-flavoured Asian dishes from the blog.  This Korean Chicken Bao recipe shows you just how versatile they can be. 

Irresistible tender, sticky pork belly served in fluffy lotus leaf bao. You are going to love this recipe!

What’s in the Sticky Pork Belly sauce?

The sticky sauce features a blend of soy sauce, garlic, ginger and a hint of sweetness from honey and brown sugar. This combination creates a rich, flavourful glaze that perfectly complements the tender pork, adding depth and an irresistible flavour.

Can I use any steamer for this Belly Pork Bao recipe?

Yes, you can use any steamer, including metal ones. Just be sure to line the bottom with parchment paper to prevent sticking and avoid excess moisture from dripping onto the buns.

Step by step photographs…

They’re super easy to make. For the best soft and fluffy results, follow the instructions below. 

You will need the following ingredients to make the bao buns:

You will need 100ml warm water, 80 ml warm milk, 1 tsp dried yeast, 1 tbsp sugar, 1 tbsp rapeseed oil, 290g plain flour, 20g corn flour, ¼ tsp salt, 1/8tsp baking powder, 24 pieces of parchment paper.

Part 1 – Preparing the Dough

1. Get your ingredients ready before starting—it’ll save you time.
2. In a small bowl, combine the warm water, warm milk, yeast and sugar, stirring until dissolved. Let it sit for 15 minutes until foamy, then mix in the oil.
3. In a large mixing bowl, combine the plain flour, corn flour (cornstarch), salt and baking powder (baking soda), and mix well.
4. Gradually add the wet mixture to the dry ingredients, stirring first with a wooden spoon, then using your hands to combine everything.
5. Transfer the dough onto a lightly floured surface and knead for around 10 minutes.
6. Place the dough back into a large mixing bowl that has been lightly greased with oil.
7. Cover and let it rise for 1 hour, or until the dough has doubled in size.
8. Divide the dough into 12 equal portions and shape them into balls.
9. On a lightly floured surface, roll each ball out into an oval shape, approximately 6cm x 9cm.
10. Brush each oval with a little oil to prevent sticking when folded. Place a piece of parchment paper in the centre, fold the dough over loosely with a chopstick, then carefully remove the chopstick to leave a space in the fold.

Prepare your steamers making sure to not overcrowd.

Steaming the bao.

Part 2 – Steaming the Bao 

1. Place each bao on a small sheet of parchment paper and allow to prove for an extra 20 minutes.
2. Place as many bao as fit comfortably in your steamer. Avoid overcrowding and if your steamer allows for stacking, try not to double-stack, as this can lead to water droplets making the bao soggy.
3. Steam on high until you see steam then reduce the heat to medium for 10 minutes. Turn off the heat and allow to sit for 5 minutes without removing the lid. This step is important to ensure the fluffiness of the buns.

Here are 3 pro tips for perfect bao buns:

• Use Warm Water for Yeast Activation: Ensure your water is warm (around 110°F/43°C) to activate the yeast properly. Cold water won’t activate it, while water that’s too hot can kill the yeast, resulting in flat, dense buns.
• Avoid Overcrowding the Steamer: Space the buns apart while steaming to allow them to expand without sticking together. Overcrowding can cause uneven cooking and soggy buns.
• Let Buns Rest After Steaming: After turning off the heat, keep the buns in the steamer with the lid on for 5 minutes. This resting period helps maintain their fluffiness and softness by letting residual steam finish the cooking process gently.

Part 3 – Sticky Pork Belly

Add all the slow cooked pork ingredients to your pan and bring to a boil.

Turn down the heat until a low simmer. Place a lid on the pan and simmer for 2 hours.

Drain the slow cooked pork. It is a good idea to save the broth. Simply add some more stock if needed and serve with ramen noodles, delicious!

Now prepare the ingredients for the sticky sauce including the cooked pork.

In a small bowl, mix together the sauce ingredients.

Heat the oil and add the pork, seasoning with salt and pepper. Fry over high heat until the pork begins to turn golden

Pour the glaze over the pork and continue cooking for 5 minutes, until it becomes dark and sticky.

Transfer the pork to a bowl. Keep warm for serving.

Fill each bao with the pork belly. The bao pairs great with sliced cucumber (ribbons), chopped chilli, coriander (cilantro) and toasted sesame seeds. You could even try adding some Chinese Crispy Chili Oil

Other Chinese inspired dishes:

Chinese Pork Noodle Soup

Indo-Chinese Pork Belly Bites

Chinese Black Pepper Chicken

Chinese Black Pepper Chicken

And so much more here

Have you tried this Pork Belly Bao recipe?

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