Kong Bak Pau (Braised Pork Buns)
The Meatmen
September 15, 2015
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!
No Reviews
Ingredients
Adjust Servings
| 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 |
Directions
1.
Cut 500g pork belly into 50g slices
Mark as complete
2.
Cut 3 shallots into slices
Mark as complete
3.
Slightly crush 6 cloves of garlic
Mark as complete
4.
Add 3 tbsp oil to a pot
Mark as complete
5.
Add sliced shallots and crushed garlic
Mark as complete
6.
Stir fry till fragrant
Mark as complete
7.
Add sliced pork belly
Mark as complete
8.
40g sliced galangal
Mark as complete
9.
Fry till pork belly slices start to brown slightly both sides
Mark as complete
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)
Mark as complete
11.
Bring to boil, lower the heat
Mark as complete
12.
Cover and simmer for an hour
Mark as complete
13.
Steam leaf buns for 10 mins
Mark as complete
14.
Serve braised pork with steamed leaf buns and coriander leaves
Mark as complete
You may like these too
Leave a Reply