台式刈包 Gua Bao

刈包是我最喜欢的台湾小吃之一，还有个很可爱的外号：虎咬猪！因为刈包夹着一块厚猪肉，就像是老虎张大嘴巴咬着猪~ 真想知道是谁取的名字，哈哈！

为什么你会喜欢这道小吃？

虽然刈包看起来跟本地的荷叶包差不多，但是在台湾，刈包有个经典的内陷组合，跟本地只是夹卤肉，还是有区别的。尤其是他们的刈包皮，非常蓬松绵软，我一口就爱上了！跟我们的荷叶包差距十分之大呢~ 我还刻意研究了食谱和制作方式，想吃跟台湾刈包相似度很高的你，别错过了刈包皮的食谱哦！

所需要的食材

控肉（卤肉）：

煸炒 –

• 3颗 红葱头
• 8瓣 蒜头
• 6个 姜片
• 500g 五花肉
• 2tbsp 酱油
• 1tbsp 浙江醋

卤煮-

• 1.5L 水
• 5根 青葱
• 7tbsp 酱油
• 2tbsp 祥珍油晒
• 3tbsp 米酒
• 2tbsp 浙江醋
• 1/2 tsp 盐
• 1tbsp 糖
• 1/4 白胡椒粉
• 2颗 八角
• 1块 香叶
• 1/8tsp 13香

其他 Others：

• 4-5 个刈包皮
• 酸菜
• 花生碎
• 香菜

~ 视频教程 ~

备料重点

三层肉

猪肉最好是选择三层/五花肉，同时有着猪皮，肥肉，瘦肉，吃起来口感更更丰富油润，更香。但如果你只喜欢瘦肉，当然也是可以的~

刈包皮

如果不打算自己做刈包皮，用现成的冷冻荷叶包也是个选择哦~ 只不过整体的体验感会不同~ 但我也能理解的！省事嘛！嘻嘻

花生碎

花生碎可以买现成的，或者是买整颗的去皮花生，打碎之后炒至金黄哦~

在台湾，刈包用的花生碎是有加糖的，甜的，但我个人比较倾向于不甜的花生碎，所以如果你要吃经典的台湾味道，那花生碎里记得加点糖粉哦！

酸菜

酸菜可以在超市直接买处理过的，能直接吃的酸菜。但如果你想自己炒，可以参考参考以下的影片，里面详细地解释了如何用鱼香酸菜来制作成百搭的酸菜配菜。除了可以用来做刈包的配料，还可以搭配各种肉类料理一起吃，比如说牛肉面，鸡腿饭。。。

~酸菜视频教程~

料理步骤

卤肉：

1. 起锅烧油，放入葱姜蒜
2. 下五花肉，煎至两面金黄
3. 同时用猪肉释放出来的猪油继续把葱姜蒜煎香，必要时提前取出
4. 猪肉上色以后，加入酱油和黑醋
5. 让酱汁沸腾个30秒
6. 把所有卤肉的料和调味料放入高压锅内
7. 加水，盖上
8. 大火上气以后，转小火，卤煮30分钟
9. 时间到，让锅子自然泄压，同时继续闷猪肉
10. 大火收汁，至汤汁的咸淡刚刚好
11. 最后加入13香，增添香气

组合刈包：

把蒸好的刈包皮打开，放入一块厚五花，半勺酸菜，半勺花生碎，和香菜，就可以开吃咯！

Print Recipe

Gua Bao (Taiwanese style “burger”) is one of my favorite Taiwanese local food, and it even has a super cute nickname: ‘Tiger Bites Pig’! That’s because the bun holds a thick slice of pork belly, just like a tiger opening its mouth to bite into a pig~ I really wonder who came up with that name XD

Why will you love this Taiwanese local snack?

Although Gua Bao looks quite similar to our local lotus leaf buns, but in Taiwan, it has a classic filling combination that sets it apart. In Malaysia, people usually just add braised pork or some lettuce as the filling, but the Taiwanese Gua Bao is different. Plus, their Gua Bao buns are incredibly fluffy and soft—I fell in love instantly at the first bite! The texture is worlds apart from our frozen lotus leaf buns. I’ve even created a recipe for the bun itself, so if you want to taste something very close to authentic Taiwanese Gua Bao, don’t miss out on the bun recipe!

All you need

Braised Pork Belly：

For pan frying-

• 3 no Shallot
• 8 cloves Garlic
• 6pcs Ginger slices
• 500g Pork belly
• 2tbsp Soy sauce
• 1tbsp black vinegar

For braising-

• 1.5 L water
• 5 Spring onion
• 7tbsp Soy Sauce
• 2tbsp Cheong Chan Caramel
• 3tbsp Rice wine
• 2tbsp Black vinegar (I use zhe jiang)
• 1/2 tsp Salt
• 1tbsp Sugar
• 1/4 White pepper
• 2 Star anise
• 1 Bay leaf
• 1/8tsp 13spices

Others：

• 4-5 Gua Bao Bun
• Pickled mustard green
• Crushed Peanuts
• Coriander

~ Video tutorial ~

Ingredients Notes

Pork Belly

For pork, it’s best to choose pork belly, which has skin, fat, and lean meat all together. Pork belly gives a richer, juicier texture and a more indulgent experience for while eating Gua Bao. But if you prefer lean meat only, that’s perfectly fine too~

Gua Bao Bun

If you don’t plan to make Gua Bao buns yourself, using ready‑made frozen lotus leaf buns is also an option~ The overall experience will be a bit different, of course, but I totally get it! It’s convenient after all!

Crushed Peanut

You can buy ready‑made crushed peanuts, or start with whole peeled peanuts, crush them, and then toast until golden brown. In Taiwan, the crushed peanut or peanut powder used in Gua Bao are sweetened with sugar, but personally I prefer them unsweetened. So if you want that classic Taiwanese flavor, don’t forget to add a little icing sugar to your peanuts!

Pickled Mustard Green

There are ready‑to‑eat pickled mustard greens (suan cai) available in the supermarket. But if you’d like to stir‑fry them yourself, you can check out the video below—it explains in detail how to turn Yu Xiang suan cai into a versatile side dish. Besides being a great condiment for Gua Bao, it also pairs beautifully with all kinds of meat dishes, like beef noodles or chicken rice…

~Video Tutorial for Suan Cai~

Steps of making

Braising pork belly :

1. Heat up the oil in a pan, add shallot, ginger, and garlic.
2. Add pork belly and pan-fry until both sides are golden.
3. Meanwhile, use the rendered pork fat to continue searing the shallot, ginger, and garlic
4. Remove them from the pan if they’re nicely charred.
5. Once the pork is nice and golden, add soy sauce and black vinegar.
6. Let the seasoning sauce boil for 30 seconds.
7. Place all braising ingredients and seasonings into a pressure cooker.
8. Add water, cover and bring to pressure over high heat
9. Then reduce the heat to low and braise for 30 minutes.
10. When time is up, let the cooker release pressure naturally so the pork continue cooking in it.
11. Turn to high heat and reduce the sauce (if necessary) until the saltiness is just right.
12. Finally, add the 13-spice powder to enhance the aroma.

To serve :

Take a Gua Bao Bun, open it and put a piece of pork belly in it, following by pickled mustard green, ground peanuts and some coriander. Enjoy!

Printable English Version Recipe

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The links below will take you to Shopee, making it easy to check out the actual products. Please do compare prices — sometimes local markets can be cheaper! If you purchase through them, I may earn a small commission ❤️ — a tiny sprinkle of support that fuels more recipes. This won’t add any extra cost for you. I only recommend products I personally use and trust; these are items I’ve repurchased many times, so you can be confident they’re truly my reliable picks.

我的心头好调料品牌 My go‑to ingredient brands

特级鲜味生抽 Soy sauce – Lee Kum Kee

生晒酱油（浓黑酱油） Cooking Caramel (Thick Dark soy sauce) – 珍祥

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