Taiwanese steamed gua bao with sticky hoisin pork slices, spicy cucumber and garlic pickle and a sweet peanut crumb. Awesome with a cold beer! 

Gua bao can be found in the freezer section of good asian grocers.


Makes 6


6 gua bao buns

600g pork slices
3cm piece of ginger, peeled and finely grated
2 cloves of garlic, minced
1/3 cup hoisin sauce, plus extra to serve
1 tablespoon soy sauce
1/4 cup shoaxing Chinese rice wine

1 cucumber, peeled into long ribbons
1 clove of garlic, minced
1 tablespoon sesame oil
2 tablespoons rice vinegar
1 teaspoon sugar
1 1/2 teaspoons soy sauce
1/4 cup fresh coriander leaves, plus extra to serve
Pinch of chilli flakes (optional)

1/2 cup roasted peanuts
1/2 teaspoon raw sugar


Place all pork ingredients apart from the pork in a bowl and mix together. Place the pork in a baking dish and add the sauce. Mix until pork is completely coated. Cover and let marinade for 2 hours. 

Heat oven to 180ºC. Bake pork for 20-30 minutes or until golden and sticky, turn the pork over halfway through cooking.

Steam gua bao according to packet instructions. 

Peel cucumber into long ribbons. Mix together all remaining ingredients and pour over cucumber. 

In a food processor or with a mortar and pestle, smash up peanuts and sugar until you have a crumb consistency. 

Smear a little hoisin in the base of each gua bao, add pickled cucumber and pork and finish with coriander leaves and crushed peanuts.