kong bak pau - by Wendy Foo

 kong bak pau
Ingredients:

20 slices Kong Bak (Pork Belly), get your butcher to give you those with a little of bones, not all but some. A mixture will taste good. Slice each slice to about 6-7cm

1. Oyster Sauce (say 3 tbsp), sugar (say 5 tbsp), light soya sauce (say 2 tsp), dark soya sauce (thick kind, say 3 tsp), 5 spice powder (say 3 tsp), sesame oil (1 tbsp), 花雕酒 (1 tbsp), cinnamon sticks (2 small ones), pepper (a pinch).

2. 1.5 whole garlic knob (comprises of several cloves per knob)

Method:

Mix above 1. with the 1kg pork belly, marinate and leave in fridge for about 4-5 hours.

To fry:

Pour some oil in work. Fry 2. with the 2 small cinnamon sticks from 1. to fragrant but not burnt in low fire. Add in marinated pork. Fry till all even. Pour in some water and cover the pork. Switch on to medium to high fire and fry for a while. When boiling, lower down temperature and let it simmer until is saucy or a little dry. During this process, you can add water until the pork is tender. Do add dark soya sauce if you think colour is light or to your desired dark brown colour. This simmer process will take around 2 hours until meat tender and the brooth becomes saucy.

When pork is about to ready, steam the buns. Serve with buns and enjoy!

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

Do keep a lookout for our humble corner https://www.facebook.com/bakingscorner/likes/, as we have some exciting news coming soon in the near future!

For any enquires, get in touch with us at contact@bakingscorner.com

Instagram