Kong Bak (Dark Soya Sauced Pork)

V'nut-Beyond Redemption's Note:

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

• Total Time: 36 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 36 hrs

Ingredients:

Yield: 1 dish

• 1 kg pork belly
• 2 cloves garlic , peeled and minced
• 1 ½ tablespoons brown sugar
• 2 teaspoons five-spice powder
• 1 teaspoon salt
• 2 tablespoons dark soya sauce
• 2 teaspoons black vinegar

Directions:

1. Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
2. Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you).
3. Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered.
4. Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving
5. Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.

Reviews

[mianbao]

Delicious! This is very rich and flavorful. I used 500 g pork, and cut the amounts of ingredients in half. I didn't change anything, except that I was a little cautious when adding water to the dish in the steamer, because water usually drips into things in my steamer, and I didn't want too much. At about the halfway point, I added about 1/4 cup water, and that was sufficient. We actually had this with rice, though I'm sure the buns would be wonderful. Thank you for sharing this recipe with us.