Kong Bak Pau is a classic Hokkien dish, popular in Singapore and Malaysia The belly pork is braised in a fragrant mixture of spices and dark soya sauce till soft and tender. Choose belly pork that is not too fatty and keep the skin on to add a gelatinous chewy texture. Eat it like a burger, sandwiched in a soft fluffy bun and coriander or with steamed rice. It is mouth watering and hard to resist.
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- 1 kg pork belly
- 2 tbsp oil
- 1/2 large shallot (diced)
- 8-10 cloves of garlic (lightly smashed)
- 1 large knob of ginger (lightly smashed)
- 4 tbsp dark soya sauc
- 1 cinnamon stick
- 4 star anise
- 1 tbsp five spice powder
- 1/2 tbsp ground cumin
- 1/2 tsp white pepper
- 2 tsp sesame oil
- 2 tbsp cooking wine
- 1 tsp salt
- 5 tbsp sugar
- 1 tbsp soy sauce
- 1 litre water
- thickener: 2 tbsp cornflour mixed in a couple spoons of water
- 12 steamed buns
- Sprigs of coriander leaves
- Cut belly pork into large slices (4 inches wide).
- Heat oil in a pot. Add shallots and garlic and fry till fragrant.
- Add belly pork and ginger slices. Fry till slightly charred.
- Add all other ingredients and bring to the boil.
- Lower heat, cover and simmer for 1-2 hours, till the pork is fork tender.
- Thicken the sauce with cornflour mixture.
- Steamed buns 10 mins before serving.
- Serve a slice of belly pork and a sprig of coriander leaves in a steamed bun. Alternatively, serve with steamed rice. Enjoy!