Comments on: Gua Bao (Taiwanese Pork Belly Buns, 割包)

By: Maggie Zhu

Maggie Zhu — Thu, 14 Sep 2023 13:03:49 +0000

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.

By: CC

CC — Thu, 14 Sep 2023 06:05:26 +0000

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!

By: Greg

Greg — Fri, 31 Mar 2023 16:22:30 +0000

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！

By: Maggie Zhu

Maggie Zhu — Mon, 13 Dec 2021 15:13:37 +0000

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.

By: Justin

Justin — Sun, 12 Dec 2021 15:38:07 +0000

Do you use pork belly with the skin on?

By: Amber Young-Donahoe

Amber Young-Donahoe — Sun, 18 Jul 2021 00:04:04 +0000

Omg my new favorite recipe! The flavor is absolutely AMAZING. My 3 year old loved it. Definitely a new staple in my home.

By: shannon

shannon — Sun, 16 May 2021 02:08:30 +0000

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.

By: Yoemi

Yoemi — Sun, 09 May 2021 06:15:21 +0000

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!

By: ella

ella — Wed, 17 Mar 2021 21:02:52 +0000

I’m trying this with leftover pulled pork. How would you recommend I make the sauce?

By: Maggie Zhu

Maggie Zhu — Mon, 22 Feb 2021 15:16:45 +0000

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.