Guo Bao – Taiwanese-Style Steamed Buns with Braised Pork Belly
We Asians have a deep love for anything wrapped in bao—whether it’s a whole, fluffy steamed bun or a guo bao filled with rich, savory goodness. There’s something incredibly satisfying about holding a warm bao in your hands, taking that first soft bite, and savoring the flavors inside.
Guo bao, a Taiwanese classic, has become a staple in modern Asian bars, often served as a light snack or appetizer. Back when I was in Australia, it was easy to find frozen bao at any Asian market—just steam and enjoy whenever the craving hit. But since moving back home, they’re nowhere to be found. I didn’t want to wait days for delivery, so I decided to make them myself.
What really inspired me to try making guo bao from scratch was from ‘‘Bao’’ book, written by Erchen Chang—the story about opening a Bao shop in New York and creating modern variations was so inspiring.Today, I’m sticking to something more traditional: pork belly cooked in the style of hong shao rou, paired with pickled carrots for a little Vietnamese bánh mì influence. The slight tanginess helps balance the richness of the pork and the softness of the bao.
It took me three attempts to get the right flour for the perfect bao, but the effort was worth it. Now, I can make my own guo bao anytime, no waiting required.
Ingredients
For the Guo Bao Dough
235g (2 cups) all-purpose flour
50g (¼ cup) wheat starch or cornstarch
5g (1 tsp) baking powder
7g (2¼ tsp) instant yeast
50g (¼ cup) white sugar
150g (5 fl oz) whole milk
24g (1 fl oz) vegetable oil (plus more for brushing)
For the Braised Pork Belly (Hong Shao Rou Style)
500g pork belly, cut into thick slices
2 tbsp oil
2 tbsp rock sugar or brown sugar
2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp Shaoxing wine
1 star anise
1 cinnamon stick
2 cloves garlic, minced
2 slices ginger
2 stalks spring onion, tied into a knot
300ml water or enough to cover the pork
Recipe from Steamed Bao Buns Recipe (Fluffy Chinese Bao) - Hungry Huy
For the Pickled
1 medium carrot, julienned
½ cucumber, thinly sliced
½ cup rice vinegar
2 tbsp sugar
½ tsp salt
For Garnishing
1 red chili, sliced
2 stalks spring onions, chopped
Fresh coriander leaves
Method
Step 1: Making the Guo Bao Dough
1. In a bowl, mix flour, wheat starch, baking powder, sugar, and yeast.
2. Slowly pour in milk while kneading until a soft dough forms.
3. Add vegetable oil and knead for 8–10 minutes until smooth.
4. Cover and let it proof for 1 hour or until it doubles in size.
5. Roll out the dough, cut into oval shapes, and fold in half, brushing a little oil between the folds.
6. Steam for 10 minutes until fluffy and cooked through.
When the buns cooked through, do not open thie bamboo lid straight away, otherwise it will be flopped and becoming bubling which is undesired result. Leave the buns in steamer without heat for another 3 -4 minutes, then take it out.
Step 2: Braising the Pork Belly (Hong Shao Rou Style)
1. Heat oil in a pot, then add rock sugar. Stir until the sugar caramelizes.
2. Add pork belly slices, browning them on all sides.
3. Pour in Shaoxing wine, light soy sauce, and dark soy sauce. Stir well.
4. Add ginger, garlic, star anise, cinnamon, and spring onion.
5.Pour in enough water to cover the pork, then bring to a boil.
6. Lower heat and simmer for 1.5–2 hours until the pork is tender and coated in a rich, glossy sauce.
Step 3: Pickling the Carrots
1. In a small bowl, mix rice vinegar, sugar, and salt.
2. Add julienned carrots and cucumber, then let them sit for at least 15 minutes.
Step 4: Assembling the Guo Bao
1. Open up a steamed bao and place three slices of braised pork belly inside.
2.Spoon over some braising sauce.
3. Add pickled carrots, cucumber slices, and fresh spring onions.
4. Top with sliced chili , coriander leaves.
5. Enjoy while the bao is warm and fluffy
This homemade guo bao is definitely worth the effort. The rich, caramelized pork belly, the soft bao, and the refreshing pickles create the perfect balance. Every bite is comforting, nostalgic, and full of flavor—just like the ones I used to get in Australia, but even better homemade.
Hope you give it a try!
