Pork Belly Bun Recipe

I recently partnered with the California prunes and was invited to learn all about prunes. Like did you know that not all plums can be prunes? Prunes aren’t made with the plums you see in many grocery stores. Prunes are made specifically from the French improved prune.

We also learned about the process of growing and drying prunes, experimented with unique flavor pairings, cooked at CIA Copia, dined at the historic CIA Greystone, met farmers, and toured an orchard.

I will confess that I have never cooked much with prunes. I knew they are sweet and make a great treat but, beyond that, I didn’t know much.

Braised Bbq Pork Belly Steamed Buns (gua Bao)

During our visit at CIA Copia, we were guided through a flavor pairing with Chef Peter Sidwell and Chef Barbra Alexander. This was so much fun!

We were presented with a tray of ingredients such as preserved lemon, creme fraiche, olives, pomegranate, and many more. Along with the ingredients, we were given a bowl of diced prunes. One by one we paired the prunes with the ingredients. As can be expected some I liked more than others but there were two pairings that I loved!

My two favorite pairings with the prunes were pickled ginger and a miso caramel. I hummed with excitement when tasting these. The combinations were sweet, bright, and savory. All of my favorite things. I was immediately inspired.

Pork Belly Steamed Buns Recipe

I knew I wanted to do something with Asian flavors and I thought of pork belly buns. I decided to braise the pork belly in a prune, miso, and soy sauce. I then served the pork belly on a pillowy steamed bao bun with pickled ginger, cilantro, cucumber, and carrots.

These pork belly buns are everything! They are tender, meaty, sticky, savory, and all the umami. They are little hugs for your food-loving soul.

Pork Belly Buns Recipe Ingredients 2 tablespoons vegetable oil 1 pound pork belly 4 medium cloves garlic 2 inch piece fresh ginger 2 tablespoons miso paste 3 tablespoons brown sugar 1/4 cup prune puree 1/4 cup rice wine vinegar 1 teaspoon five-spice powder 1/4 cup soy sauce 1/4 cup low sodium soy sauce 4 cups water

Pork Belly Bun

After a full day of learning and eating, we had a little break before our dinner at CIA Greystone. I cannot say enough about this dinner at Greystone. My two favorite dishes at the dinner were the duck confit appetizer and the braised rabbit pie.

The following morning we got up bright and early to visit one of Taylor Brothers Farms prune orchards. When we arrived, a breakfast spread was set out for us. With full bellies, we then headed out to the orchard.

We learned all about the harvesting process and even got to pick prunes right off the tree to sample. After one bite I was in love! Prune plums are very different from the typical store-bought plum. As I mentioned before, they are made with French improved prunes. They are much smaller and sweeter. The skin is also thicker, giving the prune a little snap when you bite into it. The sugar content of French improved prunes and their thicker skin is what makes them ideal for dried prunes.

Braised Pork Belly Buns With Radish And Carrot Slaw Recipe

After our tour, we headed to the airport. I spent the trip home ruminating on the trip and everything I had learned about prunes.

I was excited to go home and experiment with the flavor pairings and get to work on my prune and miso-glazed pork belly buns.

Prunes really are an impressive and versatile fruit. They make a great snack, are good for you, and fun to bake and cook with. Visit California dried plumsto learn more about prunes and find more recipes.

The Best Gua Bao Pork Belly Steamed Bun Recipe & Video

If you are a lover of pork, you have to add this recipe to your to-do list. It does take a little time but it’s totally worth it. If you are looking for some more slow-cooked pork try myspicy malta bbq slow cooker pulled pork, slow cooker pork and ramen, orspicy malta bbq slow cooker pulled pork. Need more pork recipes? I got plenty! Check out mypork recipe collection.

Thank you for visiting The Noshery! To load up on new recipes, exclusive goodies + more  SUBSCRIBE to get The Noshery content straight to your inbox. Are you looking for more recipes? Make sure to checkout the RECIPE INDEX.An authentic Taiwanese gua bao includes a piece of tender braised pork belly, pickled mustard greens, cilantro and a mixture of coarse peanut powder and powdered sugar.

This recipe is a tweak of the traditional Taiwanese gua bao, and maintains all the essential elements, except that I replace the pickled mustard greens (not as easy to find or make yourself...) with pickled carrots and daikon. When you eat this gua bao, you enjoy many different flavors and textures all in one bite, the satisfaction is just indescribable!

Crazily Good Crispy Pork Belly Bao With Sriracha Mayo

Step 3 - Rinse and drain the carrots and daikon, mix it with sugar, honey and vinegar and store in a container. Let it sit for 30 minutes before serving.

Step 1 - Add roasted peanut in a blender (I make it with my Vitamix using a Vitamix dry grains container , but any high-powered blender/container should work here).

Step 2 - Pulse the blender until the peanuts become a coarse powder. Scrape down the blender whenever you see peanut powder sticking to the sides of the container.

Pork Belly Buns With Spicy Mayo, Scallions, And Pickled Bean Sprouts Recipe

To assemble, simply place a handful of cilantro in the pocket of the bao bun, top with a piece of pork belly, sprinkle some peanut sugar mix on it (and sweet chili sauce if using), and stuff with pickled carrots and daikon according to taste.

Now you know how to make gua bao at home! I hope you all can give it a try and let me know how you like it.

Yes, select sauté function to brown the meat and then add the seasonings, water, spices and scallions. Switch to manual mode and set the cooking time for 45 minutes on high pressure. Once it's done cooking, let the pressure release naturally before open the lid. Use sauté function to reduce the liquid.

Korean Influenced Spicy Smoked Pork Belly Buns Recipe :: The Meatwave

Dark soy sauce is mainly for the color, if you don't have it, you can replace it with half a tablespoon of regular soy sauce.

The best way to heat up the buns is to steam the buns for about 10 minutes or until it heats through. If you prefer to microwave it, place the bun on a plate cover with a piece of damp paper towel. Microwave for 30 seconds and check to see if it needs to be microwaved longer. The problem with microwaving is that the bun becomes hard and stale once it cools, so this will only work well if you are eating it right away.

I would like to hear from you! If you make this recipe, please consider leaving a star rating and comment in the section further down the page. Stay in touch by following my Instagram and Pinterest !

Pork Belly Mantou

You can replace the star anis, cinnamon stick and bay leaf with ¼ teaspoon of five spice powder or just omit it if you don't like the taste. 

If you want to make the braised pork belly in an Instant Pot, select the sauté function to brown the meat before adding the seasonings, water, spices and scallions. Switch to manual mode and set the cooking time for 45 minutes on high pressure.  Once it's done cooking, let the pressure release naturally before opening the lid.  Use sauté function to reduce the liquid.

The pork belly tastes even better the next day, so if you have time, I would recommend making it the day before and letting it sit in the fridge overnight before you reduce the liquid.

Easy Crispy Pork Belly Buns

The peanut powder used in gua bao (and a lot of other Taiwanese street food) is different from powdered peanut butter. I like to make this peanut powder with my Vitamix dry grains container , but if you don't have one, you can make it with any high powered blender.  It's helpful to freeze the roasted peanuts for 15 minutes first before blending, and scrape down the blender between pulses.

Calories: 458 kcal Carbohydrates: 14 g Protein: 10 g Fat: 40 g Saturated Fat: 14 g Cholesterol: 49 mg Sodium: 807 mg Potassium: 307 mg Fiber: 2 g Sugar: 9 g Vitamin A: 2875 IU Vitamin C: 5 mg Calcium: 30 mg Iron: 1 mg

Authentic Lu Rou Fan 滷肉飯 (Taiwanese Braised Pork over rice) Asian Cucumber Salad With Miso and Sesame 10-Minute Beef and Egg Over Rice Ma Lai Gao (Chinese Dim Sum Cake) Easy Pork and Tofu Stir FryGua Bao is melt in the mouth sticky and sweet glazed pork belly stuffed in soft, marshmallow-like steamed bun. Covered with crunchy and spicy carrot slaw and crushed peanuts.

Crispy Pork Belly Bao Buns (gua Bao)

Have you guys had Gua Bao before? They are steamed buns similar to dim sum, that you usually see in bamboo steamed baskets at your favourite Chinese joint. Instead of being stuffed these Bao buns are fold over variety with all kinds of sweet, savoury, crispy and crunchy fillings tucked in. It’s popular with pulled pork, crispy duck, fried