Kong Bak (Dark Soya Sauced Pork)

Submitted by Vnut-Beyond Redempt

"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."

 

• Ready In: 36hrs 30mins
• Ingredients: 7
• Yields: 1 dish

ingredients

• 1 kg pork belly
• 2 cloves garlic, peeled and minced
• 1 1⁄2 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.