Fusion Recipe: Maple Bacon 'Gua Bao' Sliders

Maple Bacon 'Gua Bao' Sliders

🍁 Maple Bacon 'Gua Bao' Sliders


These Maple Bacon 'Gua Bao' Sliders are a Canadian-Asian fusion masterpiece, combining the beloved fluffy Taiwanese steamed bun (Gua Bao) with a distinctly Canadian filling. Instead of the traditional soy-braised pork belly, we feature thick-cut, sweet, and smoky Peameal Bacon (or a maple-glazed pork loin) for a taste of Canada's classic breakfast favourite. The rich maple-Dijon glaze and crunchy, tart apple slaw elevate this bao from street food to a sophisticated, flavour-packed appetiser, perfect for a modern brunch or casual entertaining. It’s a delightful sweet, savoury, and soft bite that pays homage to two distinct culinary cultures.

Ingredients


For the Maple Bacon (Peameal Bacon Method)


  • 1 lb Peameal Bacon Roast (or thick-sliced, boneless pork loin coated in cornmeal)
  • 1/4 cup pure maple syrup (dark, robust flavour preferred)1
  • 2 Tbsp Dijon mustard2
  • 1 Tbsp apple cider vinegar
  • 1 tsp smoked paprika


For the Tangy Apple Slaw

  • 1 cup finely shredded cabbage (green or red)
  • 1/2 cup matchstick-cut Granny Smith apple
  • 1/4 cup finely sliced red onion
  • 2 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 tsp sugar
  • Pinch of salt and black pepper


For Assembly

  • 8-10 pre-made frozen Gua Bao steamed buns (or mantou), thawed
  • 2 Tbsp crushed, toasted peanuts
  • Fresh cilantro sprigs, for garnish

🔪 Instruction & Method


Part 1: Prepare the Maple Glaze and Bacon


  1. Make the Glaze: In a small saucepan, combine the maple syrup, Dijon mustard, apple cider vinegar, and smoked paprika. Bring to a simmer over medium heat, stirring until well combined and slightly reduced (about 3 minutes). Set aside.
  2. Cook the Bacon: Slice the Peameal Bacon roast into 1/2-inch thick pieces (if using a roast).3 If using pre-sliced Peameal bacon, leave as is.
  3. Sear: Heat a skillet or griddle over medium heat with a light coating of oil. Cook the Peameal Bacon slices for 3-4 minutes per side until lightly browned and cooked through.
  4. Glaze: Brush the cooked bacon slices generously with the maple glaze and cook for another 1 minute per side until the glaze is sticky and caramelised. Keep warm.


Part 2: Prepare the Tangy Apple Slaw


  1. Mix Dressing: In a small bowl, whisk together the mayonnaise, lemon juice, sugar, salt, and pepper until smooth.
  2. Combine Slaw: In a medium bowl, combine the shredded cabbage, Granny Smith apple matchsticks, and sliced red onion.
  3. Dress: Pour the dressing over the vegetables and apple. Toss gently to coat. Taste and adjust seasoning as needed (add a little more lemon juice for tartness, or sugar for sweetness).


Part 3: Steam the Buns and Assemble

  1. Steam the Bao: Place the Gua Bao buns in a steamer basket lined with parchment paper.4 Steam over simmering water for 8-10 minutes, or until they are fully puffed and soft. Keep them warm.
  2. Assemble: Carefully open each warm, fluffy bao bun like a pocket.
  3. Layer:
    • Place a generous spoonful of the Tangy Apple Slaw into the bun.
    • Top the slaw with one slice of the Maple Bacon.
    • Sprinkle with crushed, toasted peanuts.
    • Garnish with a small cilantro sprig.
  4. Serve: Serve the Maple Bacon 'Gua Bao' Sliders immediately while the buns are hot and the bacon is sticky.


Chef's Tips

  • Bao Buns: If using store-bought frozen bao buns, steam them straight from the freezer. Do not rush the steaming; they need to be fully soft and light.
  • Peameal Substitute: If Peameal Bacon (Canadian Bacon) is unavailable, substitute with thick-cut, pre-cooked pork loin or even braised pork belly, ensuring you still apply the maple-Dijon glaze for the signature flavour.
  • Slaw Prep: The apple slaw can be prepared up to 1 hour ahead, but wait to dress it until just before serving to keep the apple and cabbage crunchy.
  • Garnish Texture: Don't skip the crushed peanuts! They provide a vital layer of crunch that contrasts beautifully with the soft bao and tender bacon.



 

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