Here’s my simplest Kong Bak (Braised Pork) recipe which produces a melt in your mouth pork belly with minimal effort! You won’t believe how easy it is! It will keep in the fridge for up to a week and when you feel hungry, just pan sear and place it into a lotus leaf bun with ground peanuts and pickles to make an amazing Taiwanese style Gua Bao!
Full Recipe with notes 👉🏼 ieatishootipos...
Recipe
Yields: 10 - 12 pieces
Preparation Time: 15 mins, overnight (marinating)
Cooking Time: 3 hours
9x4 inch loaf pan
Ingredients
Pork Belly 700 - 800g (12cm width)
Ginger 2 slices
Garlic 2 cloves
Spring Onion 2 bunches
Sauce
Kikkoman Soy Sauce Less Salt 100ml
Mirin 100ml
Sake 100ml
Sugar 50g
Water 100ml (or just enough to fill the pan)
Bun and Condiments
Lotus Leaf Buns
Ground Peanuts (with sugar if you like it sweeter)
Sour mustard greens with chilli (or any pickle that you like)
Coriander Leaves
Method
1. Preheat oven to 130°C
2. Scrape the surface of the pork with a knife to remove any hair or dirt. Wash and pat dry.
3. Slice ginger, lightly crush garlic and place in loaf pan together with green onions,
4. Add mirin and sake into pot, bring to boil and boil off the alcohol
5. Add soy sauce and sugar and stir till sugar is dissolved
6. Add sauce to loaf pan, top with water and cover with paper towel
7. Cover tightly with aluminium foil and slow cook for 3 hours in the oven
8. Allow to cool, then remove aluminium foil and remove the pork belly and place in separate container
9. Allow to cool in the fridge for the pork belly to firm up. It can be kept in the fridge for a week
10. When ready to eat, slice the pork belly and pan sear, microwave or steam to reheat
11. Steam buns at the same time
12. Add pickled sour mustard, pork belly, peanuts and coriander leaves
Eat and roll your eyes in delight! Happy Cooking!
This video is produced in partnership with Kikkoman Singapore.
#sgfoodie #sgcooks #kongbakbao
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