I’m sure every Hokkien family will have their own take or recipe of Kong Bak Pau aka Braised Pork Belly Bun. This classic dish uses pork belly that is braised in a mixture of spices, soy sauce and dark soy sauce.
The melt-in-your-mouth tender meat is then sandwiched in between freshly steamed leaf bun. I like to use the bun and dip it into the thick, salty and sweet braising liquid.
500g pork belly – sliced into 1-inch thick slices
10 cloves garlic – peeled and cut into half
6 shallots – sliced
1 stick cinnamon
2 star anise
1 tsp white peppercorn
25 g rock sugar
1 tbsp dark soy sauce (I’m using Feng He Yuan brand)
1 tbsp soy sauce
3 tbsp Shaoxing wine
Steamed leaf buns
Marinate pork belly with dark soy sauce and soy sauce. Set aside for 30 mins.
Toast the spices in a dry pan until fragrant. Remove and set aside.
Add some oil to the pan and sauté the shallots until lightly brown. Add in garlic and continue to sauté until lightly brown.
Add in marinated pork belly and spices. Cook for about 2 mins until meat is slightly darkened.
Drizzle in Shaoxing wine from the side of the wok and continue to mix well.
Add in hot water to just cover over the meat. Once its boiling, add in rock sugar and stir well.
Simmer over medium heat for 45 mins.
If you prefer a darker color, add in another tbsp of dark soy sauce. Taste and add in more salt if desired.
Cook for another 15 mins or until the sauce has thickened to your desired consistency.
Remove and place on serving plate.
Serve with steamed leaf buns and coriander.