How-To Make Classic-Style Pork Gua Bao

Prepare time: 20 mins
Cook: 40 mins
Ready in: 1 Hrs
How To Make Classic Style Pork Gua Bao.

Ingredients

  • Sugar
  • Salt
  • Baking Powder
  • Shortening
  • Milk
  • Flour
  • Garlic
  • Cinnamon Sticks
  • Soy Sauce
  • Oyster Sauce
  • Sweet Soy Sauce
  • Brown Sugar
  • Black Pepper
  • Water

Directions

1

How to make a port bow the classic style so the first thing that you want to do is the dough. Because it’s gonna take a little while for it to rest the ingredient that you need. Today is two cups of plain flowers dry active yeast two tablespoon of sugar, 1 pinch of salt, 1 teaspoon of baking powder, put all the dry mix, add 1 tablespoon of shortening and i’m just going to add little like about one cup of milk. So you’re gonna keep on mixing it until the bottom of the bowl is clean. It’s already come out seeing in the bottom and you wanna see that because that means all the dough all the ingredients is already mixed properly. We just want to work at a little extra minute you will need a little bit of flour for the dusting.

2

So it doesn’t stick to your surface keep on massage. So now you get all nice and smooth dough. I just gonna keep them resting for an hour at least or if you have more time. You can just rest even longer and the reefs all you will get is gonna be more puffier and like you know smooth texture. Let me wrap this up you’re gonna get the pork bellies ready make sure that i don’t get the one that has too much fat. Because you want to have it like nice balance get your hot pot ready crush two clove of garlic into it. So you wanna cook it in the medium temperature and that’s not too hot you don’t want to burn your garlic. So after you cook your garlic until golden brown, you’re just gonna add your pork skin down and then you will add cinnamon sticks four to five o’clock of serena’s bailey half cup of soy sauce and about two tablespoon of oyster sauce, 2 tbsp of sweet soy sauce and 1 tablespoon of brown sugar, bring them with a little bit of black pepper just make sure that you have your pork coat with the sauce on both sides add the water just to cover the pork. I gonna cover it and let it cook medium temperature for about 1 hour and a half or two hours.

3

So, now it’s just gonna work with the dough that has been already resting and you want to get your surface ready with a little bit of extra dusting. I grew up in thailand. I was born and rest there i grew up eating thousands when i was a kid but you know in my hotel. I eating with nothing it’s just a plane bounce but when i grew up you know traveling around and like from this country to the other they serve it with a different type like you know the sandwich type or a show bow that is have a stuffing inside. I love it and i is genius so after you have your dough just want to roll it and then cut it two inches thick. Okay so you after you cut it you just want to roll it like a ball shape. So you just want to get into the oval shape first about six inches long and then you know fold it into half like this and set aside right. After we roll it we want to put this on top of the of the past main paper. Because you don’t want it to stick to all the bamboo steamer. When you steam it you don’t want to put them too close to each other.

4Because later it’s gonna be become puffy and you don’t want them to stick together. Now we’re gonna steam it in the wok for about eight to ten minutes. I first learned how to cook when i was five years old with my grandma like you know. We were just doing a home cooking and i really liked to go and play in the kitchen with her and she was just let me help that is how i learn and i grew up loving cooking. So it’s been around eight minutes. Now we’re gonna check on my buns it looks very nice puffy. I think it’s ready. So you just want to make sure that they are rice. So you will get nice puffy and smooth texture. But now we’re gonna set this aside all pop is ready it’s been here for almost two hours it looks very tender. It’s gonna give them a little slice about half inches thick.

5

So now the pork is ready it is time for us to make sauce for it. But we’re gonna use the same stock that we traced the pork before and pan about 1 cup of the stock and then season it more with 1/2 tablespoon of oyster sauce half of the spoon of sweet soy sauce and about 1 tablespoon and a half flight soy sauce 1/2 tablespoon of brown sugar bring it to boy and then you’re just gonna sprinkle a little bit of the contrast. Until it becomes thick the reason why i like this sauce is because it’s like a classic style also sweet and savory which is just go. So well with the fatty pork cuts that i bought. Today then and just put back your pork okay make sure that your your pog is coated with the sauce on both sides and then you are ready to go. Now we’re just gonna go ahead and do the buns the lettuce. I used today is the butter leaf i prefer this one better, because it’s very light cut it in half. Now we have everything ready so, i gotta get two buns out first thing.

6You want to do is to have your kewpie mayonnaise which is a asian type of mayonnaise. They use mirin and rice vinegar add into the ingredients that’s why i prefer this one better because it gives a little tangy like you know sourness and also it’s lighter okay and spread them a little thin layer put the lexus and like green. So i will put more and then ask your pork on top of it. You can put maybe one piece or two pieces. It’s up to you i love meat so i will put two and then on top of it. It is optional to use this right cracker, you know in asia we call it booboo r-la give like a crunchy texture. If you don’t have these which is you can find in the asian market. I can just use the crushed peanuts also. So one i’m gonna put the peanuts and the other one. I’m gonna use this right cracker and fall a little extra if you love seaweed. I love i do you can just put this and wrap it like this. So here it is this is my pork bout. Let’s see is this gonna taste good at eva’s look it is delicious. So you guys should just make this one at home as soon as possible.