Kong Bak (Braised Pork Belly)

Kong Bak (Braised Pork Belly) ⭐️⭐️⭐️⭐️⭐️

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


  1. Cut the pork belly into thick slices about 3″ in length.
  2. 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.
  3. Add sugar and stir to mix well. Allow the sugar to caramelise.
  4. 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.
  5. 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.
  6. Thicken the sauce by stirring in the cornflour slurry.
  7. Kong Bak is best eaten with steamed white rice or in steamed white bun. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.