How to make kong bak bao (braised pork belly in bun) in a jiffy
Had an intense craving for kong bak bao, and since I have lotsa Chinese spices, I decided to create one for dinner.
Here's what went in:
400-500g fresh pork belly, sliced to thick strips
3 shallots, sliced thin
6 cloves of garlic, crushed
1-inch of old ginger
4 tbsp black soy sauce
1tsp salt
2 tsp brown sugar
1-2 packs Leaf buns / mantou (purchase from a supermarket)
Spices:-
1 stick of cinnamon
2 star anise
5 cloves
1tbsp 5-spice powder
0.5tbsp cumin powder
1. Heat about 2tbsp oil in pot.
2. Stir fry the shallots for a while, then add in the crushed garlic cloves.
3. Add in the strips of pork belly. Fry till slightly browned.
4. Add in the salt, sugar, spices, ginger and soy sauce. Add in 500ml of boiling water.
5. Let it boil up, then cover and simmer for about 1 hour.
Just before the braised pork is ready, prepare the buns for steaming (about 10min).
6. Steam the buns on a plate for 10min.
ENJOY! I made a mistake of purchasing just one pack of mantous. Kids didn't have enough. So, prepare 2 packs for yourselves.
Here's what went in:
400-500g fresh pork belly, sliced to thick strips
3 shallots, sliced thin
6 cloves of garlic, crushed
1-inch of old ginger
4 tbsp black soy sauce
1tsp salt
2 tsp brown sugar
1-2 packs Leaf buns / mantou (purchase from a supermarket)
Spices:-
1 stick of cinnamon
2 star anise
5 cloves
1tbsp 5-spice powder
0.5tbsp cumin powder
1. Heat about 2tbsp oil in pot.
2. Stir fry the shallots for a while, then add in the crushed garlic cloves.
3. Add in the strips of pork belly. Fry till slightly browned.
4. Add in the salt, sugar, spices, ginger and soy sauce. Add in 500ml of boiling water.
5. Let it boil up, then cover and simmer for about 1 hour.
Just before the braised pork is ready, prepare the buns for steaming (about 10min).
6. Steam the buns on a plate for 10min.
ENJOY! I made a mistake of purchasing just one pack of mantous. Kids didn't have enough. So, prepare 2 packs for yourselves.
Comments
Post a Comment