Today its time for gua bao with twice cooked pork belly. Twice cooked pork belly (á la Fuchsia Dunlop) is a dish, which we eat relatively frequently at home (I have always some pork belly in the freezer) mostly in the cool month and than with rice. But it’s also a very tasty filling for buns. What is missing in this Dim Sum variation, is something fresh, crispy, which goes well with the fatty pork belly. Therefore, these gua bao with twice cooked pork belly are the better option for me.
Although the preparation of the twice cooked pork belly needs some time, during this you can prepare the yeast dough, it’s all worth. Once the pork belly is cooked and cooled, you can slice it and freeze it in portions so that you have always something ready, if you spontaneously need some cooked pork belly.
These gua bao are so delicious that I will make them more often.
The recipe for recipe: gua bao with twice cooked pork belly