Gua bao (braised pork belly in bao buns)
Gua bao with braised pork belly is an Asian main course where fluffy steamed buns are filled with meltingly tender pork belly. The Thermomix steams the bao buns in the Varoma while the pork braises with soy, sugar and chilli. Crashed peanuts, coriander and fresh pickled cabbage complete these irresistible Taiwanese-style street food classics.
About this recipe
Gua bao with braised pork belly on the Thermomix TM7 brings the magic of Taiwanese street food straight into your kitchen with your all-in-one kitchen machine. These recipes for fluffy steamed buns filled with meltingly soft pork belly have conquered food markets worldwide, and the TM7 makes them surprisingly achievable at home. The appliance kneads the silky bao dough to the exact consistency, while the Varoma steams the buns until they puff up cloud-soft, preserving maximum nutrients and texture. Meanwhile the pork belly braises gently with soy sauce, sugar and dried chilli flakes until fork-tender. The finishing touches are pure TM7 efficiency: roasted salted peanuts are ground in seconds for crunchy topping, and cabbage with carrot is shredded finely for the fresh pickled slaw that balances the richness. Whether you are planning a festive sharing dinner or an adventurous weekend project, these gua bao deliver restaurant-quality results and turn any evening into an Asian street food feast that guests will never forget.
Preparation tips
- Braise the pork belly a day ahead: the soy, sugar and chilli flavours deepen overnight in the fridge, and cold pork slices cleanly before reheating gently in its own glossy sauce for the gua bao.
- Roll the bao dough into even rounds and let them proof until visibly puffed before steaming in the Varoma; opening the lid too early makes them collapse, so let them rest a minute after steaming.
- For a milder kid-friendly version, leave the dried chilli flakes out of the braising liquid and serve them separately, and swap coriander for cucumber slices if some guests dislike the herb.
- Check the dough after kneading: it should feel soft and only slightly tacky, and adding a dusting of flour while rolling keeps the bao rounds from sticking to the Varoma tray.
Recipe variations
- Vegetarian gua bao: replace the pork belly with thick slices of braised king oyster mushroom or crispy tofu, simmered in the same soy-sugar marinade, and keep the crushed peanuts and pickled cabbage for identical texture contrast.
- Festive fusion version: fill the steamed baos with crispy duck-style pulled chicken, hoisin sauce and quick-pickled cucumber for a holiday sharing platter that combines gua bao with Peking duck flavours.
Thermomix TM7 Benefits
- The TM7 grinds roasted salted peanuts into a coarse crunchy topping in seconds, giving every gua bao its signature texture contrast. [Multi-Function]
- Precise temperature control braises the pork belly slowly in soy and sugar without sticking, leaving the meat fork-tender and glossy. [Precision Control]
- The Varoma of the Thermomix steams the bao buns evenly on several levels, keeping them cloud-soft while retaining maximum nutrients. [Multi-Function]
- Chopping the cabbage and carrot for the pickled slaw takes the Thermomix mere seconds, producing uniform strands that absorb the dressing beautifully. [Multi-Function]
- The kneading function of the TM7 works the bao dough hands-free until silky and elastic, so you can prep the pork belly filling meanwhile. [Hands-Free]
Ingredients
- roasted salted peanuts
- fresh coriander
- red cabbage
- carrot
- sesame oil
- brown sugar
- dried chilli flakes
- water
- dried instant yeast
- brown sugar