Kong Bak Bao, also known as Chinese braised pork belly buns, is a popular dish that combines tender and succulent pork belly with fluffy steamed buns.
Marinating the pork belly
To create the tender and flavorful pork belly, start by marinating the pork belly in a mixture of soy sauce, oyster sauce, sugar, garlic, and five-spice powder. Let it marinate for at least 2 hours or overnight for maximum flavor infusion.
Braising the pork belly
After marinating, braise the pork belly in a combination of water, soy sauce, sugar, and spices until it is tender and juicy. This slow cooking process allows the flavors to develop and the pork belly to become melt-in-your-mouth tender.
Making the steamed buns
While the pork belly is braising, make the steamed buns by combining flour, yeast, sugar, and water. Let the dough rise until it is soft and fluffy, then steam the buns until they are cooked through.
Assembling the Kong Bak Bao
To assemble the Kong Bak Bao, slice the braised pork belly into thin slices and place them in the steamed buns. Add some fresh cucumber slices, chopped green onions, and a drizzle of hoisin sauce for a burst of flavor.
Enjoying the ultimate Kong Bak Bao
Serve the Kong Bak Bao hot and fresh for a deliciously satisfying meal that is sure to please your taste buds. The tender and flavorful pork belly combined with the fluffy steamed buns creates a harmonious balance of textures and flavors that will leave you craving for more.