Pressure Cooker Gua Bao
Pressure Cooker Gua Bao

Pressure Cooker Gua Bao


Pork Belly Braise:

  • 2 lbs pork belly
  • 4 cloves garlic smashed
  • 1 inch ginger smashed
  • 2 green onions cut into 3" pieces
  • 2 Thai chilies optional
  • 3 star anise whole
  • 1 tablespoon fennel seed whole
  • 1 teaspoon coriander seed whole
  • 1 teaspoon white peppercorns whole
  • ½ teaspoon 5-spice powder
  • 4 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 1 ½ tablespoon rock sugar
  • 4 C beef broth or water


  • ½ cucumber sliced
  • ½ carrot julienned
  • a few sprigs cilantro chopped
  • 1 Thai chili chopped (optional)
  • 1 green onion chopped (optional)
  • Braising sauce

Bao (steamed buns)

  • Buy them from an asian supermarket [example]
  • Or make them yourself [recipe]


Pork Belly Braise:

  • Rinse pork belly and pat dry. Turn on the Instant Pot to Saute and add 1 teaspoon oil. Place pork belly in to brown on all sides for about 3-4 minutes.
  • Add the chilies, garlic, spices and ginger and saute until fragrant. Add soy sauce, sugar, and 4 C of beef broth or water to cover. Cover with the lid and set the Instant Pot to Meat setting and cook for 40 minutes at high pressure.
  • Once pork belly is cooked, remove from braising liquid and cut into pieces that fit into baos. Strain the braising liquid and remove the fat from the surface.
  • Pour some of the braising liquid into a sauce pan and bring to a low boil. Throw in a little cornstarch slurry and stir until thick before tossing the cut pork slices in mixture.
  • Place pork into steamed buns and add the trimmings!