{"id":219,"date":"2014-01-22T22:10:44","date_gmt":"2014-01-22T22:10:44","guid":{"rendered":"http:\/\/alittlerice.com\/?p=219"},"modified":"2014-05-26T01:35:40","modified_gmt":"2014-05-26T01:35:40","slug":"gua-bao-%e5%89%b2%e5%8c%85-%e5%88%88%e5%8c%85","status":"publish","type":"post","link":"http:\/\/alittlerice.com\/?p=219","title":{"rendered":"Gua Bao (\u5272\u5305 \/ \u5208\u5305)"},"content":{"rendered":"

\"guaBao\"<\/p>\n

When we visited Taiwan, Gua Bao was one of K’s favorite Taiwanese snacks. The best way to describe it is a pork belly slider with Chinese pickles, ground peanuts and cilantro. Gua Bao is the Taiwanese pronunciation and it’s sometimes called Tiger-chomping-on-pig (\u864e\u54ac\u8c6c) since the bun opens like a tiger’s jaw and bites into a piece of pork. Kind of cute. <\/p>\n

Gua Bao has layers of delicious and balanced flavors. Biting into one in slow motions kind of goes like this: Biting into soft steamy bun, smelling a fragrant mix of roast peanuts and cilantro, then tasting the melt-in-your-mouth pork belly followed by crunchy pickles and peanuts with fresh cilantro that cuts through the fat and keeps everything light. <\/p>\n

Heaven in a bun. <\/p>\n

I like roasting and grounding the peanuts fresh for the intense nutty fragrance and taste. However, I purchase the Chinese pickled mustard greens and buns from the Chinese supermarket. If you’re interested in making the buns from scratch, Ms. Zhou has a great blog post on it<\/a>. <\/p>\n

I used the same pork belly recipe from a prior post but cut the pork into larger pieces. <\/p>\n

[recipe]Makes 15 small buns
\n[ingredients]<\/p>\n