Kong Bak Pau (Braised Pork Buns)

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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500g pork belly
3shallots (sliced)
6garlic (crushed slightly)
3tbsp oil
40g galangal (sliced)
4tbsp dark soya sauce
1cinnamon stick
2star anise
5 cloves
1tbsp five spice powder
½tbsp cumin powder
½tsp salt (adjust to taste)
¼tsp white pepper powder
500ml water
1tsp sesame oil
30g rock sugar (adjust to taste)
10steamed leaf buns
10stalk coriander leaves



Cut 500g pork belly into 50g slices
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Cut 3 shallots into slices
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Slightly crush 6 cloves of garlic
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Add 3 tbsp oil to a pot
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Add sliced shallots and crushed garlic
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Stir fry till fragrant
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Add sliced pork belly
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40g sliced galangal
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Fry till pork belly slices start to brown slightly both sides
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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)
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Bring to boil, lower the heat
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Cover and simmer for an hour
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Steam leaf buns for 10 mins
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Serve braised pork with steamed leaf buns and coriander leaves
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