Kong Bak Pau (Braised Pork Buns) – 扣肉包

So tasty yet so fuss-free to make. Kong Bak Pau (aka 扣肉包) would be the closest version of a burger in Chinese cuisine, a thick slice of braised pork belly braised in soy sauce and spice sandwiched with fresh coriander between a steam leaf bun.

With the use of five spice that combines with the fats that are rendered while cooking, it keeps the meat tender and develops that sweet flavor. This is one comforting yet sinful dish that is hard to resist!

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  • Servings: 10

  • Time: 1 hr 20 min

  • Skill: Easy

Ingredients

  1. 500g pork belly

  2. 3 shallots (sliced)

  3. 6 garlic (crushed slightly)

  4. 3 tbsp oil

  5. 40g galangal (sliced)

  6. 4 tbsp dark soya sauce

  7. 1 cinnamon stick

  8. 2 star anise

  9. 5 cloves

  10. 1 tbsp five spice powder

  11. ½ tbsp cumin powder

  12. ½ tsp salt (adjust to taste)

  13. ¼ tsp white pepper powder

  14. 500 ml water

  15. 1 tsp sesame oil

  16. 30g rock sugar (adjust to taste)

  17. 10 steamed leaf buns

  18. 10 stalk coriander leaves

  19. 500g pork belly

  20. 3 shallots (sliced)

  21. 6 garlic (crushed slightly)

  22. 3 tbsp oil

  23. 40g galangal (sliced)

  24. 4 tbsp dark soya sauce

  25. 1 cinnamon stick

  26. 2 star anise

  27. 5 cloves

  28. 1 tbsp five spice powder

  29. ½ tbsp cumin powder

  30. ½ tsp salt (adjust to taste)

  31. ¼ tsp white pepper powder

  32. 500 ml water

  33. 1 tsp sesame oil

  34. 30g rock sugar (adjust to taste)

  35. 10 steamed leaf buns

  36. 10 stalk coriander leaves

Instructions

  1. Cut 500g pork belly into 50g slices

  2. Cut 3 shallots into slices

  3. Slightly crush 6 cloves of garlic

  4. Add 3 tbsp oil to a pot

  5. Add sliced shallots and crushed garlic

  6. Stir fry till fragrant

  7. Add sliced pork belly

  8. 40g sliced galangal

  9. Fry till pork belly slices start to brown slightly both sides

  10. Add the following: 4 tbsp dark soya sauce, 1 cinnamon stick, 2 star anise, 5 cloves, 1 tbsp five spice powder, ½ tbsp cumin powder, ½ tsp salt (adjust to taste), ¼ tsp white pepper powder, 500 ml water, 1 tsp sesame oil and 30g rock sugar (adjust to taste)

  11. Bring to boil, lower the heat

  12. Cover and simmer for an hour

  13. Steam leaf buns for 10 mins

  14. Serve braised pork with steamed leaf buns and coriander leaves

  15. Cut 500g pork belly into 50g slices

  16. Cut 3 shallots into slices

  17. Slightly crush 6 cloves of garlic

  18. Add 3 tbsp oil to a pot

  19. Add sliced shallots and crushed garlic

  20. Stir fry till fragrant

  21. Add sliced pork belly

  22. 40g sliced galangal

  23. Fry till pork belly slices start to brown slightly both sides

  24. Add the following: 4 tbsp dark soya sauce, 1 cinnamon stick, 2 star anise, 5 cloves, 1 tbsp five spice powder, ½ tbsp cumin powder, ½ tsp salt (adjust to taste), ¼ tsp white pepper powder, 500 ml water, 1 tsp sesame oil and 30g rock sugar (adjust to taste)

  25. Bring to boil, lower the heat

  26. Cover and simmer for an hour

  27. Steam leaf buns for 10 mins

  28. Serve braised pork with steamed leaf buns and coriander leaves