Where to find kong bak recipies?!
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
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.
Kong Bak Bun (Dark Soya Sauced Pork Bun)(20 Minute)
1 1/2 teaspoons yeast 1 teaspoon sugar 2 tablespoons warm water 1/2 teaspoon salt 3 tablespoons lard or oil 8 tablespoons castor superfine sugar 225 ml warm water 565 g flour, slight warmed flour, for dusting
1. Mix first 5 ingredients and leave alone for 5 mins.
2. Mix next 2 ingredients in another bowl.
3. Put flour in bowl, make a hole in the middle and pour in first mixture.
4. Mix.
5. Pour in second mixture.
6. Mix and knead dough till smooth.
7. Should not be sticky.
8. Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
9. On a floured surface, divide dough into four portions.
10. Roll out and divide each into equal (chicken egg sized) portions.
11. Flatten and shape each into a 0.
12. 5 by 7 cm circle.
13. Brush lightly with oil.
14. Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
15. Place apart on trays.
16. Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
17. Steam over rapidly boiling water for 7- 10 mins.
18. Remove from steamer, cool and remove paper.
19. Open up the bun and stuff the meat in and it's ready to eat!
Hope you enjoy ....
Answers: Kong Bak (Dark Soya Sauced Pork)(30 minute)
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
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.
Kong Bak Bun (Dark Soya Sauced Pork Bun)(20 Minute)
1 1/2 teaspoons yeast 1 teaspoon sugar 2 tablespoons warm water 1/2 teaspoon salt 3 tablespoons lard or oil 8 tablespoons castor superfine sugar 225 ml warm water 565 g flour, slight warmed flour, for dusting
1. Mix first 5 ingredients and leave alone for 5 mins.
2. Mix next 2 ingredients in another bowl.
3. Put flour in bowl, make a hole in the middle and pour in first mixture.
4. Mix.
5. Pour in second mixture.
6. Mix and knead dough till smooth.
7. Should not be sticky.
8. Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
9. On a floured surface, divide dough into four portions.
10. Roll out and divide each into equal (chicken egg sized) portions.
11. Flatten and shape each into a 0.
12. 5 by 7 cm circle.
13. Brush lightly with oil.
14. Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
15. Place apart on trays.
16. Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
17. Steam over rapidly boiling water for 7- 10 mins.
18. Remove from steamer, cool and remove paper.
19. Open up the bun and stuff the meat in and it's ready to eat!
Hope you enjoy ....
Try this delicious recipe from Recipezaar:
Kong Bak (Dark Soya Sauced Pork)
Time to make 1? days 30 min prep
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
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.
try this one..
Kong Bak Bun (Dark Soya Sauced Pork Bun)
This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed.
1 1/2 teaspoons yeast
1 teaspoon sugar
2 tablespoons warm water
1/2 teaspoon salt
3 tablespoons lard or oil
8 tablespoons castor superfine sugar
225 ml warm water
565 g flour, slight warmed
flour, for dusting
Mix first 5 ingredients and leave alone for 5 mins.
Mix next 2 ingredients in another bowl.
Put flour in bowl, make a hole in the middle and pour in first mixture.
Mix.
Pour in second mixture.
Mix and knead dough till smooth.
Should not be sticky.
Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
On a floured surface, divide dough into four portions.
Roll out and divide each into equal (chicken egg sized) portions.
Flatten and shape each into a 0.
5 by 7 cm circle.
Brush lightly with oil.
Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
Place apart on trays.
Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
Steam over rapidly boiling water for 7- 10 mins.
Remove from steamer, cool and remove paper.
Open up the bun and stuff the meat in and it's ready to eat!