Kong Bak Pau

Kong Bak Pau (Chinese Pork Burger)

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. 

VIDEO LINK: https://youtu.be/LTwdfHExnS0


  • 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


  1. Cut belly pork into large slices (4 inches wide).
  2. Heat oil in a pot. Add shallots and garlic and fry till fragrant.
  3. Add belly pork and ginger slices. Fry till slightly charred.
  4. Add all other ingredients and bring to the boil.
  5. Lower heat, cover and simmer for 1-2 hours, till the pork is fork tender.
  6. Thicken the sauce with cornflour mixture.
  7. Steamed buns 10 mins before serving.
  8. Serve a slice of belly pork and a sprig of coriander leaves in a steamed bun. Alternatively, serve with steamed rice. Enjoy!






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