Gua Bao with Hakka Sour Mustard Greens

This episode shares a classic gua bao.

It uses mustard greens, a familiar ingredient in Hakka cooking, transformed into sour mustard greens through pickling, sun-drying, and the quiet work of time. Soft, flavorful braised pork is tucked into the bun, followed by a bite of sour mustard greens, peanut powder, and fresh cilantro, allowing richness, acidity, and the aroma of steamed bread to find balance in each mouthful. In traditional life, gua bao often appears during festivals, ritual offerings, or family gatherings. With simple ingredients, it wraps both nourishment and a wish for good fortune.

On the Hakka table, mustard greens are more than a seasonal vegetable. Through pickling and sun-drying, they are preserved, then carried into different dishes, continuing to accompany everyday meals. 

Today, the mustard greens continue their journey, stepping out from the fermentation jar. Though not the main character, they become the most refreshing bite in a gua bao, the sourness that gently cuts through the richness.

 

Watch step by step recipe video below:

 

Ingredients

Braised Pork Belly:

900 g pork belly
20 g garlic, peeled
20 g ginger slices
1 scallion
2 star anise
2 dried chili peppers
½  cup Shaoxing wine
½  cup soy sauce
1 tbsp thick soy sauce (soy paste)
15 g rock sugar
2 ½  cups water
¼  tsp white pepper
¼  tsp five-spice powder
1 tbsp oil

Hakka Sour Mustard Greens:

300 g sour mustard greens
20 g minced garlic
2 chili peppers
¼  tsp white pepper
½  tsp sugar
2 tbsp oil

Toppings & Buns

100 g roasted peanuts or peanut powder
30 g powdered sugar
Cilantro, to taste

12 gua bao buns

 

Hakka Sour Mustard Greens Making (Watch more in video)

Preparation:

1. Finely chop the red chili peppers and garlic. Rinse the sour mustard greens, squeeze out excess water, then finely chop and set aside.
2. Cut the pork belly into chunks, about 1.5 cm wide and roughly the length of a finger. Set aside.
3. Heat 2 tbsp oil in a pan. Sauté the minced garlic and chili until fragrant. Add the sour mustard greens and stir-fry over medium heat until most moisture evaporates. Season with sugar (adjust based on sourness) and white pepper. Mix well, then remove from heat.
4. Add 1 tbsp oil to the pan. Add the pork belly and sear over medium-high heat until both sides are lightly golden. Remove the pork and set aside.
5. Using the remaining oil, sauté garlic, ginger slices, and scallion until fragrant. Add Shaoxing wine, soy sauce, white pepper, five-spice powder, and rock sugar. Return the pork to the pan, then add star anise, dried chili peppers, and thick soy sauce. Once the sauce comes to a boil, transfer everything to a braising pot, cover, and simmer over medium-low heat about 1 hour 15 minutes.
6. Grind the roasted peanuts in a food processor. Transfer to a bowl and mix with powdered sugar. Set aside.
7. Steam the frozen gua bao buns over medium heat for 6–8 minutes, until soft and fluffy.
8. Assemble the gua bao: open each bun and layer sour mustard greens, braised pork, peanut sugar, and cilantro.