Ingredients Jump to Instructions ↓

  1. 1 kg of pork belly (approximately 1 feet long x 3 inches wide) - cut into 2 pieces for ease of blanching and frying

  2. 20 pieces of chinese dried mushrooms (pre-soaked till soft, remove stalk) Water for blanching Oil for frying (semi-deep frying) Marinade

  3. 5 tablespoons dark soya sauce

  4. 1 tablespoon oyster sauce

  5. 3 tablespoons sugar

  6. 1 1/2 tablespoons tomato ketchup

  7. 2 teaspoons white pepper powder

  8. 2 teaspoons five spice powder

  9. 2 teaspoons salt

  10. 1 1/2 tablespoons chinese cooking wine

  11. 3 to 5 cinnamon sticks

  12. 5 to 8 pieces of star anise

  13. 2 whole bulbs of garlic

Instructions Jump to Ingredients ↑

  1. Bring water to boil in wok or pot and blanch the pork belly for approximately 30 seconds. You will notice that the meat is slightly cooked and the skin is slightly toughened. Remove from water and drain. Prick the skin with the sharp end of a knife or sharp fork. Next, heat up oil in wok and fry the pork belly 20 seconds on each side (skin side and meat side). Remove and place on a rack for to cool and to let excess oil drip. You will notice that the meat and skin is now slightly browned and the whole piece of pork belly is slightly firm. Cut the pork belly into 1 to 1.5cm-width slices. Place the pork belly slices together with mushrooms in a suitable container and marinade them with the marinate above for at least 2 hours or longer. After marinating, arrange the pork belly slices on a tray (suitable for steaming) and pour all the marinade over it. Steam it for at least 1 1/2 hours. To serve, steam to heat up the buns. Prise open the bun just like a kebab bun and place a slice of the kong bak (belly slices) and mushroom into the bun. Savour the most delicious pork belly slice you’ll ever find! I’m drooling just writing about this! Technorati Tags: pork , bun , recipe , chinese , belly Hehe… Finally your recipe is out Thanks I am currently back to the US and will be re-opening SimCooks Kitchen soon. Will check out this recipe again soon. My mom’s version does not have mushrooms.


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