Gua Bao Buns

thai sweetchilli baobuns
10 min
11 items
12 servings
Boldly flavoured hand-held bao buns filled with crunchy salad and succulent pork with crispy crackling, these are perfect for functions and snack portions.


  • 3 tbsp. White Wine Vinegar
  • 1 tsp. Sugar
  • ½ tsp. Salt
  • 80 g Wombok Cabbage, finely shredded
  • 80 g Red Cabbage, finely shredded
  • 500 g Roasted Pork Loin or Belly, with crackling
  • 12 Gua Bao Buns
  • 2 medium Carrots, peeled and shredded
  • ½ cup of unsalted Peanuts, toasted and crushed, to serve
  • 12 packets MasterFoods™ Professional Mild Sweet Thai Chilli Sauce Squeeze-On, to serve
  • Fresh Coriander, to serve

MasterFoods Portion Control Squeeze On Sweet Thai Chilli Sauce 100x10ml

Cooking Instructions:

  1. 1
    First, make the pickled cabbage by mixing the vinegar, sugar and salt until dissolved and pouring over the cabbage. Give everything a good mix and set aside. When ready to assemble, drain the liquid and pat cabbage try with paper towel.
  2. 2
    Preheat an oven 180°C. To refresh the crackling from the pork, cook for 5 minutes until it crisps and bubbles. Remove and break, cut into 3 cm pieces.
  3. 3
    Steam the buns as per manufacturer’s instructions and thinly slice the pork.
  4. 4
    To assemble, layer some carrot, pickled cabbage, then pork into the buns. Sprinkle over with peanuts and squeeze the sweet Thai chilli sauce over, finishing with some fresh coriander.


  1. 1
    Also great with MasterFoods™ Professional Soy Sauce or MasterFoods™ Professional Chilli & Lime Dressing.
  2. 2
    Add lime wedges, cucumber and spring onions for more texture.
  3. 3
    Replace the pork with stir fried tofu for a vegetarian friendly option.
  4. 4
    For something different, the pork can be replaced with poached shredded chicken or seared beef.

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