Kong Bak (Dark Soya Sauced Pork) |
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Prep Time: 30 Minutes Cook Time: 2160 Minutes |
Ready In: 2190 Minutes Servings: 8 |
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This is normally served with little white buns. 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. 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.
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