Comments on: Gua Bao (Taiwanese Pork Belly Buns, 割包) https://omnivorescookbook.com/gua-bao/ Modern Chinese Recipes Thu, 14 Sep 2023 13:03:49 +0000 hourly 1 https://wordpress.org/?v=6.3.2 By: Maggie Zhu https://omnivorescookbook.com/gua-bao/#comment-218410 Thu, 14 Sep 2023 13:03:49 +0000 https://omnivorescookbook.com/?p=26662#comment-218410 In reply to CC.

The best way to heat them up is by steaming (put the pork belly in a small bowl with the sauce). It’s OK to heat them over stovetop in a small pan as well, but you need to make sure to use low heat and stir often to prevent from sticking. They don’t heat well in a microwave.

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By: CC https://omnivorescookbook.com/gua-bao/#comment-218400 Thu, 14 Sep 2023 06:05:26 +0000 https://omnivorescookbook.com/?p=26662#comment-218400 What’s your recommendation for reheating the pork belly? I’m planning to braise the day before, refrigerate overnight, and reheat the next day for quick assembly. Thank you!

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By: Greg https://omnivorescookbook.com/gua-bao/#comment-214213 Fri, 31 Mar 2023 16:22:30 +0000 https://omnivorescookbook.com/?p=26662#comment-214213 5 stars
This was absolutely delicious. The meat was tender and flavourful, and the combination of flavours… well, it’s famous for a reason I guess! 绝了!

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By: Maggie Zhu https://omnivorescookbook.com/gua-bao/#comment-180123 Mon, 13 Dec 2021 15:13:37 +0000 https://omnivorescookbook.com/?p=26662#comment-180123 In reply to Justin.

No, I used skinless pork belly. You could include the skin if you like its texture, but personally I think the skinless works better.

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By: Justin https://omnivorescookbook.com/gua-bao/#comment-180041 Sun, 12 Dec 2021 15:38:07 +0000 https://omnivorescookbook.com/?p=26662#comment-180041 Do you use pork belly with the skin on?

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By: Amber Young-Donahoe https://omnivorescookbook.com/gua-bao/#comment-156211 Sun, 18 Jul 2021 00:04:04 +0000 https://omnivorescookbook.com/?p=26662#comment-156211 Omg my new favorite recipe! The flavor is absolutely AMAZING. My 3 year old loved it. Definitely a new staple in my home.

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By: shannon https://omnivorescookbook.com/gua-bao/#comment-147002 Sun, 16 May 2021 02:08:30 +0000 https://omnivorescookbook.com/?p=26662#comment-147002 5 stars
Thanks for a great recipe–I had these in Taiwan a few years ago and have been dreaming of them since–who knew how easy they are to make! I subbed in chicken thighs (cut in thirds) for the pork belly as I’m making these for a party that includes pork-averse folks, and it was great (though I only braised for about 20 minutes so the chicken didn’t overcook). I’m sure the pork belly is delightful and I’m planning to try that next time when I don’t have special dietary considerations to accommodate! The reduced sauce is awesome. I also subbed the shallots for some pickled turnips with umeboshi plums that I had lurking in the fridge–can’t go wrong with any pickle, I’m sure.

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By: Yoemi https://omnivorescookbook.com/gua-bao/#comment-146518 Sun, 09 May 2021 06:15:21 +0000 https://omnivorescookbook.com/?p=26662#comment-146518 5 stars
These were so delicious! Instructions were very clear and easy to follow, and they turned out wonderfully. My partner said that this is the most delicious dish I’ve ever made. Thank you so much for the recipe, I’ll definitely be making them again soon!

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By: ella https://omnivorescookbook.com/gua-bao/#comment-140707 Wed, 17 Mar 2021 21:02:52 +0000 https://omnivorescookbook.com/?p=26662#comment-140707 I’m trying this with leftover pulled pork. How would you recommend I make the sauce?

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By: Maggie Zhu https://omnivorescookbook.com/gua-bao/#comment-138336 Mon, 22 Feb 2021 15:16:45 +0000 https://omnivorescookbook.com/?p=26662#comment-138336 In reply to Emma.

You can totally use a different cut of pork that is leaner. Pork ribs and shoulders are the best (leaner, flavorful, and tender after braising). You might need to slightly adjust the cooking time since both needs a bit longer to become tender. And you can pour in a bit hot water if the braising liquid starts to run too low towards the end.

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