Foodie Friday: Pork Belly Bun

Pork belly bun: steamed bun with slices of pork belly

pork belly bun

I’ve long been a fan of Peking duck–with the American version of wrappers. I don’t like those authentic thin crepes that come with the dish. Instead, I enjoy soft steamed buns for holding my fixings. And what’s not to love about a pork belly bun? I mean, the ingredients for an authentic Taiwanese bun are:

  • Steamed bun (moist bread–mantou, which you can buy frozen from the Asian market and steam at your own leisure)
  • Pork belly (gua bao, or essentially, bacon; stewed in soy sauce and rice wine with five spice)
  • Leaves (either mustard greens for a pickled taste, or some other lightly cooked vegetable to balance out the rich meat flavor)
  • Cilantro (a tangy condiment, which also provides more color to the dish)
  • Peanut powder (a bit of sweetness, since Taiwanese peanut powder is blended with rock sugar)

So, go ahead and make your own (here’s a  fusion style version). Or order it at a restaurant. Happy eating!

 

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Comments

  1. Veronica Roth says:

    Yum! I’ve never tried this pork belly bun, but I do love pork belly strips and I guess we make them the “fusion” way. I tend to fry them in a little olive oil till they’re really crispy and love them coated with salt, garlic and some herbs. Most times they’re my lazy go to supper when I can;t be bothered with a Sunday roast but still feel like something Sunday special. But I do love Peking duck with the whole lettuce wrap, hoisin sauce, thin pancakes, crispy fragrant skin. Best Peking duck so far has been in San Francisco. :D

    • Jennifer J. Chow says:

      Ooh, pork belly strips sound good. SF Chinatown is great (is that where you had it?). I thought Vancouver would have some good eats, too.

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