Take a flavorful dip into the rich traditions of Asian cuisine with our BBQ recipe for pulled beef on Gua Bao's! Embodying the essence of Asian flavors, this dish offers a culinary journey that will tantalize your senses. It all starts with succulent beef slowly cooked on the grill, then refined in a Dutch Oven with an intoxicating sauce based on spices and ingredients from the Far East. The end result? An irresistibly soft steamed bun filled with the delicious, spicy pulled beef and refreshingly balanced with crisp slices of cucumber, crunchy carrot and the tangy freshness of cilantro.
But let's step back and reveal the secret of Gua Bao's. Gua Bao's are an authentic Asian street food dish that originated in Taiwan. Also known as "Taiwanese hamburger" or "pork belly buns," these steamed buns are made of soft, steamed dough that provides the perfect canvas for a variety of fillings. They have a unique, slightly sweet flavor and texture that coincides wonderfully with the juicy pulled beef and crunchy vegetables in this recipe.
Best of all, this dish not only tastes great, but is also perfect for social occasions. Simply place the Dutch Oven with the carefully prepared pulled beef on the table, steam the Gua Bao's, and let everyone put together their own tasty creation. Sharing this flavorful experience with friends and family will undoubtedly be an unforgettable culinary adventure. So, get the grill lit, prepare for a flavorful journey of discovery and enjoy the thrill of Asian cuisine with our recipe for Asian pulled beef on Gua Baos!
five-spice powder
milled pepper
per capita
Cut the garlic into small slices and the onions into rings. Peel and grate the fresh ginger.
Turn on the Bastard and heat to 150 °C, heat the Dutch oven with it. Heat the oil. Sprinkle the sukadelappen with the five-spice powder and fry the meat all around brown in The Dutch oven. Remove the meat from
the pan and in the remaining oil fry the garlic, onions, ginger and sambal. Then add the brown sugar and chili flakes and mix well. Then remove the Dutch oven from The Bastard.
Now prepare the Bastard for indirect and place the Heat deflector. Place the Dutch oven back on The Bastard and now add the suka chops. Then add water and soy sauce. Stir for a moment. Close the lid and make sure the temperature is between 100 °C and 120 °C. Let the meat simmer for about 4 hours with the lid on, then remove the lid from the pan and leave it for another hour or 2 without the lid. Season with salt and pepper as needed.
The meat is ready when you can easily pull it apart, how tender you want it to be is up to you. The longer you let the meat cook in The Dutch oven the softer it becomes. Pull the meat apart in the pan with liquid, then add the hoisin sauce and mix the meat with the thickened liquid well.
Grab the Gua Bao buns and steam them in a steamer basket or steamer for about 15 min. Serve the buns with a slice of shaved cucumber and pickled carrots, a good scoop of pulled beef on top and finish with chopped spring onions and fresh cilantro.
Tip: Also delicious with white or fried rice combined with stir-fried vegetables.
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