Kong Bak is another of my family’s favourites. We love the fork tender pork belly steeped in the delicious sauce.
- 500 gm pork belly
- 4 Tbsp sugar
- 5 slices ginger
- 5 garlic cloves
- 2 aniseed
- 2 chillies
- 1/2 tsp five spice powder
- 1 tsp white pepper
- 1 tsp salt
- 2 Tbsp dark soya sauce
- 2 Tbsp sesame oil
- 3 Tbsp cooking wine
- 1 bowl of water
- Thickener: 1 Tbsp cornflour in 1 Tbsp of water
- Cut the pork belly into thick slices about 3″ in length.
- Add the pork belly slices into the pot. No oil is needed. Allow the pork slices to fry until they are brown and slightly charred.
- Add sugar and stir to mix well. Allow the sugar to caramelise.
- Add all other ingredients: ginger, garlic, aniseed, chillies, five spice powder, white pepper, salt, dark soya sauce, sesame oil, and cooking wine. Stir to combine.
- Add enough water to cover the pork belly. Bring it to the boil, then lower the temperature and simmer for 1.5 hours. Use a fork to poke the pork belly to test for tenderness.
- Thicken the sauce by stirring in the cornflour slurry.
- Kong Bak is best eaten with steamed white rice or in steamed white bun. Yum!