Kong Bak Pau

It is my first time making Kong Bak using different ingredients from my usual braised pork belly to make Kong Bak Pau.  I love this Kong Bak alot.  Even the leftover sauce, I used the pau to dip into it and eat it too.  For those, who wish to try this recipe, I hope you like it too.

Lor Bak for Kong Bak Pau

Ingredients:

500g Pork Belly

1 tbsp sesame oil

4 tbsp Dark Soya Sauce

1/2 tsp spice powder

4 cloves

1 cinnamon stick

1 anise star

4 cloves garlic, do not peel off the skin

5-6 cube size rock sugar

1/2 tsp ground white pepper

About 700ml water

Some local lettuce

Some coriander leaves

Method:

1. Marinate the pork belly with dark soya sauce, spice powder and pepper for 30mins.

2. Heat oil on wok.

3. Add in the cinnamon stick, star anise and cloves.

4. Add in the marinated pork belly and the sauce in.  Add in the garlic too.

5. Pan fried the pork belly for few minute till the meat do not look red.

6. Add in the water. Cover the wok bring it to boil.  Once boiled, simmer the pork belly till soft and tender.  Add in the rock sugar.  Let the rock sugar melt into the sauce.

7. Serve on plate.

For Kong Bak Pau, I am using store bought pau.

Steam it hot. Place lettuce, corriander leaves and Kong Bak in the pau.  Now your Kong Bak Pau is ready to enjoy