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.

Kong Bak Pau (扣肉包)

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

  1. Heat a pot over medium heat and add the pork belly slices. Cook until the fat is rendered and the pork is slightly browned.
  2. Add the minced garlic, ginger, and star anise. Stir-fry until fragrant.
  3. Pour in the soy sauce, oyster sauce, dark soy sauce, sugar, and five-spice powder. Stir to combine.
  4. Add water and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours until the pork is tender.
  5. Steam the buns until heated through.
  6. 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