Kong Bak Pau (扣肉包)
扣肉包 (Kong Bak Pau) is a popular Malaysian Chinese dish consisting of tender pork belly slices, steamed buns, and flavorful sauce. It's a delicious and satisfying dish that is perfect for sharing with family and friends.
Ingredients
- 1 kg pork belly, sliced
- 8 steamed buns
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 star anise
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon five-spice powder
- 1 cup water
- Salt to taste
Instructions
- Heat a pot over medium heat and add the pork belly slices. Cook until the fat is rendered and the pork is slightly browned.
- Add the minced garlic, ginger, and star anise. Stir-fry until fragrant.
- Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and five-spice powder. Stir to combine.
- Add water and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours until the pork is tender.
- Steam the buns until heated through.
- Assemble the steamed buns with a generous portion of the braised pork belly slices.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 15g
- Carbohydrates
- 25g
- Fat
- 20g
Supplies
Large pot Steamer
Tools
Chef's knife Cutting board Measuring spoons Measuring cup
Serving suggestions
Serve the 扣肉包 (Kong Bak Pau) with a side of pickled vegetables and a hot cup of Chinese tea for a complete meal experience.
Tips & tricks
For an extra flavor boost, you can add a splash of Chinese rice wine to the braising liquid.
Cost
$15