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


  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


  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

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