Gua bao with hoisin & ginger beer pulled pork recipe (2024)

Pork · Recipes ·

BySam

7 Comments

Gua bao with hoisin & ginger beer pulled pork recipe (1)

This recipe gua bao with hoisin & ginger beer pulled pork can be mand in a slow or a pressure cooker and is so delicious.

To round off the series of recipes I produced that went from a slow cooker to a pressure cooker, I remade and retested my fave bao recipe with hoisin and ginger beer pulled pork. This is one of the easiest ways to feed a crowd. Especially in a more casual party environment and people can just DIY their own baos. Don’t be afraid to make the bao, they are much easier than you think, but do require a little time for all the proving.

So if you have time and remember to do this in advance, do it in a slow cooker. If you are pressed for time or didn’t get your act together to plan in advance like I so often don’t, then the pressure cooker is your friend.

The fresh garnishes and dressed slaw liven this bao up and add zesty crunch.

Gua bao with hoisin & ginger beer pulled pork recipe (2)

For my other recipes that can be made in either a slow or a pressure cooker:

Split pea and ham hock soup

Gua bao with hoisin & ginger beer pulled pork recipe (3)

Chicken casserole with white wine and herbs

Gua bao with hoisin & ginger beer pulled pork recipe (4)

Vegan chilli with sweet potatoes

Gua bao with hoisin & ginger beer pulled pork recipe (5)

Lemon meringue cheesecake

Gua bao with hoisin & ginger beer pulled pork recipe (6)

Recipe – gua bao with hoisin & ginger beer pulled pork in the slow & pressure cooker– published in Food & Home Entertaining July 2017 issue

*for a quicker version and to skip making the buns, make these into tacos using corn or flour tortillas, or burgers using burger buns.

Gua bao with hoisin & ginger beer pulled pork

Gua bao with hoisin & ginger beer pulled pork is a delicous recipe to feed a crowd.

Print Recipe

Gua bao with hoisin & ginger beer pulled pork recipe (7)

Ingredients

Pulled pork with hoisin and ginger

  • 1 x 3kg – 3.5kg pork shoulder / Boston butt skin removed and fat trimmed (you will need a smaller one for the pressure cooker)
  • 2 t five-spice powder
  • salt and pepper
  • 1 t dried chilli flakes
  • 2 T grated fresh ginger about 10cm piece of ginger
  • 6 – 8 cloves of garlic minced
  • 300 ml hoisin sauce
  • 300 ml ginger beer

Steamed buns – gua bao dough

  • 200 ml water at room temperature
  • 10 g instant dry yeast I sachet
  • 300 g all-purpose wheat flour cake flour
  • 10 g milk powder
  • 4 T caster sugar
  • A pinch of salt
  • ½ t baking powder
  • ½ t baking soda

Dressing & slaw

  • 2 T lime juice
  • 2 T lemon juice
  • 2 T rice vinegar
  • 1 t sugar
  • ½ tsp soy
  • 1 tsp honey
  • 1 1/2 cups finely shredded cabbage
  • ½ cup finely sliced carrots

Other garnishes:

  • Cucumber ribbons
  • fresh coriander/ cilantro
  • sriracha hot sauce

Instructions

Slow cooker

  • Rub the pork generously with salt, pepper, five-spice, chilli and ginger. Place in the main pot of the slow cooker and allow to marinate for about an hour. Pour the hoisin sauce over and add ginger beer and garlic. Turn it to high, cover and cook for about 4 – 6 hours on high or 8 – 9 hours on low depending on the size of your pork. Once cooked, turn off and allow cool.

  • Remove the meat, place it on a tray and shred it with forks. It will literally pull apart. Pour the sauce over it and keep anything left over in a pot for later if desired.

*Pressure cooker

  • Cut the pork into 2 larger pieces and use a maximum of 2.5 kgs for a 6Litres capacity pressure cooker (so 2 / 2.5ks divided into 2). Rub the pork generously with salt, pepper, and five-spice. Heat a skillet and brown the meat briefly on all sides until sealed and starting to brown (about 3 minutes per side. Place in the main pot of the pressure cooker and add the ginger, garlic, hoisin sauce and ginger beer (double ginger beer to 600ml for the pressure cooker). Cook for 70 minutes and then use the slow release method to release the pressure. Shred the pork as you would for the slow cooker and mix it back into the sauce.

  • *cooks note – if you are using a stovetop pressure cooker, once you have reached the pressure point cooking over high heat, be sure to place the pressure cooker over the lowest flame for the balance of the cooking time to prevent burning.

  • To make the slaw, mix all the dressing ingredients together and toss with 2 cups of finely shredded cabbage and carrots.

  • To make the dough, add yeast to the water in the bowl of the stand mixer and allow it to activate for about 10 minutes.

  • Use the paddle attachment, add the rest of the dry ingredients and mix briefly until you have a wettish dough. Scrape the paddle, attach the dough hook and continue kneading for about 5 minutes. Remove from the bowl onto a floured surface and briefly knead to form a round dough ball that is springy to the touch.

  • Place this in a greased bowl, cover it with a sheet of greased cling film and allow it to prove in a warm place for about an hour. It should double in size.

  • Pinch back the risen dough on a floured surface and roll this into a log shape. Divide this into 12 equal parts. Roll each of these parts into a ball and place it on a floured tray. Cover with a tea towel and allow to prove for a second time for around 30 minutes. It should double in size again.

  • While this is proving, cut out twelve 8cmx8cm squares of baking paper. Fill a steamer with water and set it to STEAM.

  • Roll a bun into an oval shape, dip a chopstick into a bottle of oil and fold the two pieces over this stick, which you then slide out. Place this folded piece of dough on a piece of baking paper. Repeat with all 12 pieces.

  • Steam the buns 3 at a time in the steamer for 5 minutes. They will be firm to the touch and cooked through. Repeat until they are all cooked.

  • To assemble the gua bao, add sliced cucumber and or pickle to the bottom of the bun. Fill with pulled pork and top with the dressed slaw and fresh coriander leaves. Add a hot sauce such as Sriracha if you like.

Notes

You can make the pulled pork in advance and reheat before serving. This is the perfect recipe for a party and to feed a crowd.

Author: Sam Linsell

BUY MY NEW eBOOK

Find me on Instagram & Pinterest

Gua bao with hoisin & ginger beer pulled pork recipe (2024)

FAQs

What to serve with gua bao? ›

The best side dishes to serve with bao buns are cucumber salad, steamed dumplings, spring rolls, edamame, sauteed mushrooms, fish cake ramen, potstickers, kimchi pancakes, lo mein, tsuyu sauce, cream cheese gravy, egg drop soup, char siu pork, pickled vegetables, fried rice, wonton soup, crispy tofu, and bok choy.

Can you use water instead of broth for pulled pork? ›

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

What to do with bao buns? ›

We always serve these buns with thinly sliced carrot and/or cucumber, fresh cilantro or mint, avocado, chiles, and sesame seeds. A few pickled jalapeños or the banh mi pickles from this recipe would also be excellent here.

What is the difference between bao and gua bao? ›

The 'closed' bao are completely wrapped in dough before being steamed. This type of bao is sold all over Eastern Asia but are particularly popular in Mainland China and Japan. 'Open bao', known as gua bao are made by half folding a flat piece of steamed lotus leaf bun around a filling.

What is gua bao in english? ›

A gua bao, also known as a pork belly bun,bao, or bao bun, is a type of lotus leaf bun originating from Fujianese cuisine in China. It is also a popular snack in Taiwan, Singapore, Malaysia, Philippines, and Nagasaki Chinatown in Japan.

What is the best liquid to keep pulled pork moist? ›

Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot. To add a strong flavor during the process, white wine can also be sprayed.

Why add apple cider vinegar to pulled pork? ›

Why add apple cider vinegar to pulled pork? Pulled pork relies on both the vinegar's acidity and the low-and-slow cooking process to tenderize the meat, breaking down the protein to give the dish its signature moist, fall-apart texture. Cider vinegar also provides a tangy counterpoint to the fatty pork.

Can you overcook pulled pork in a slow cooker? ›

Of course you can slow pork too long. You can overcook anything, even with moist heat. Once the meat has cooked completely, become tender and the collagen transforms into gelatin, further cooking will only pull moisture from the meat. It will just become dryer and dryer, even if it is partially submerged in liquid.

Do you eat bao buns with sauce? ›

Bun Bao can be enjoyed as is, but if you prefer additional flavor, you can dip it in some soy sauce, hoisin sauce, or chili sauce. These condiments can enhance the overall taste of the Bun Bao and add a delightful kick of flavor.

Do you serve bao buns hot or cold? ›

Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

Should bao buns be warm or cold? ›

Let cool slightly then remove from the steamer so you can steam the next batch, you may need to top up the water to prevent it running dry (you can take the dough straight from the fridge, no need to let it come to room temperature). Eat the buns warm!

How is bao supposed to be eaten? ›

Dip It in Sauce

Before taking a bite, consider dipping your bao dumpling in a flavorful sauce. Soy sauce or a mix of soy sauce and vinegar can complement the savory flavors of the filling. If you prefer a bit of heat, add a touch of spicy chili oil to your dipping sauce.

What do you eat with Cha Siu Bao? ›

Chefs Wanting and Yong like to pair the rich stuffed, steamed buns with a tangy Chinese-style cucumber salad. The salad is light and refreshing, yet packed with flavor thanks to a zingy dressing featuring garlic, sesame oil, rice wine vinegar, and chili flakes.

How do you eat Vietnamese bao? ›

The best way to eat Bun Bao is to pick it up with your hands and take small, delicate bites to savor the flavors of the filling and the softness of the bun. Be mindful of any hot steam that may escape when you first bite into the bun.

How many bao buns per person? ›

For the Steamed Bao Buns

The bao buns need 10-12 minutes to steam, so I recommend steaming the bao buns (homemade or frozen) just before serving. Allow about 3 buns per person as a main meal.

Top Articles
Latest Posts
Article information

Author: Gregorio Kreiger

Last Updated:

Views: 6254

Rating: 4.7 / 5 (57 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Gregorio Kreiger

Birthday: 1994-12-18

Address: 89212 Tracey Ramp, Sunside, MT 08453-0951

Phone: +9014805370218

Job: Customer Designer

Hobby: Mountain biking, Orienteering, Hiking, Sewing, Backpacking, Mushroom hunting, Backpacking

Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.