Gua bao

Gua bao, often referred to as pork belly buns, is a delectable street food originating from Fuzhou, the capital of Fujian province in China. Especially popular in Taiwan, it is crafted by stuffing stewed meat and condiments into a flat, steamed bread known as lotus leaf bread. Traditionally, the filling comprises succulent, red-cooked pork belly, complemented by stir-fried suan cai (pickled mustard greens), fresh coriander, and ground peanuts.

This lotus leaf bread is a staple in Chinese cuisine, commonly served with rich dishes. While gua bao is distinctive for its pork belly filling, these versatile buns can encase a variety of fillings and are cherished across China, particularly in the northern regions. In Taiwan, Fuzhounese immigrants introduced gua bao, adapting the recipe to suit local palates. In Hong Kong, they might be referred to as cha bao, and in Japan, they are known as kakuni manju, sold as a delightful Chinese snack.

Gua bao's popularity in the West skyrocketed thanks to chef David Chang and his Momofuku restaurants. In Singapore, it is a hit within the Hokkien community, known there as kong bak pau. In the U.S., especially in New York City, gua bao has become a favorite among the Fuzhounese American community. In the UK, they are often called hirata buns, a nod to Masashi Hirata, the executive chef at Ippudo in New York.

Today, you will find modern variations of gua bao that incorporate pan-Asian flavors or non-Chinese fillings like kimchi or karaage. While delicious, these versions technically aren’t gua bao since they omit the traditional pork belly filling. Instead, they are considered different types of lotus leaf bun sandwiches in China.