Gua Bao (PORK BELLY STEAMED BUNS)
Recipe by Andrea Alden (Napoleon Chef)
Known as the Taiwanese Sandwich, the Gua Bao is very similar to the Singaporean favourite Kong Bak Bao. Chef Andrea uses her Napoleon BBQ daily for interesting recipes like these Pork Belly Steamed Buns which feature delicious and tender pork belly that has been seared, then braised to intense tenderness and then wrapped in pillowy soft bao steamed buns. Top these with your favorites like cool and fresh sliced cucumber, sliced sweet or hot peppers, threads of enoki mushrooms, and even peppery baby arugula.
Ingredients
½ cup milk
2 tsp instant yeast
Pinch salt
2 tsp Chinese 5 spice
¼ cup brown sugar
¾ cup soy sauce
½ cup of shaoxing wine
2 tbsp sesame oil
5 cloves garlic, sliced
1½ inch cube ginger, sliced
2 to 3 cups water
enoki mushrooms
sliced sweet peppers
sliced hot peppers
sliced carrot
arugula
Method
Preheat the grill, with a cast iron frying pan, or dutch oven (lid off), to high, between 235°F and 260°F.
Season the pork belly with the Chinese Five Spice powder on all sides. In a medium bowl combine the brown sugar, soy sauce, and shaoxing wine. Fill another bowl with 2 to 3 cups of water.
Sear the pork belly over direct heat until grill marks form on all sides. Add the sesame oil to the cast iron pan, then lightly fry the ginger and garlic before transferring the seared pork belly into the pan. Pour in the soy sauce mixture and about 1 cup of water before covering with foil (or put the lid on your dutch oven).
Turn the grill down to about 165°F, and turn off the burners that were used to sear the pork belly, leaving the ones under the cast iron pan on. Braise the pork belly for about 90 minutes, checking the liquid levels every 30 minutes and adding more water as needed.
While the pork belly is braising, make the buns. In your stand mixer with the dough hook attachment, combine the dough ingredients until an elastic and smooth dough forms. Turn it out onto a clean surface and cover with a clean damp cloth to proof for 60 minutes.
Once the dough has risen kneed it until smooth once more, then divide into eight portions. Kneed each portion and roll into an oval shape. Fold the oval in half and slide a piece of waxed paper between.
When the pork belly is nearly ready, place the Napoleon Stainless Steel Wok onto the side burner with 1½ cups of water inside. Heat the water until simmering and lower in a steamer basket, or bamboo steamer with the buns inside. Steam for about 15 minutes.
Serve the pork belly sliced and coated in sauce with toppings like hot peppers, cucumber, and arugula.