Hokkien Kong Bak Pau, a traditional Chinese dish with a modern twist
Kong Bak Pau, also known as braised pork belly in steamed buns, is a popular dish in Hokkien cuisine that has been enjoyed by generations. This delicious recipe combines tender and flavorful pork belly with soft and fluffy steamed buns, creating a mouth-watering combination of textures and flavors.
Ingredients you will need:
– 500g pork belly
– 3 cloves of garlic, minced
– 1 tablespoon of dark soy sauce
– 1 tablespoon of oyster sauce
– 1 tablespoon of sugar
– 1 teaspoon of five-spice powder
– 1/2 cup of water
– Steamed buns, also known as Pau
Instructions for preparing Hokkien Kong Bak Pau:
1. Cut the pork belly into bite-sized pieces and marinate with garlic, dark soy sauce, oyster sauce, sugar, and five-spice powder. Let it marinate for at least 30 minutes.
2. Heat a pan over medium heat and fry the marinated pork belly until it is browned on all sides.
3. Add water to the pan and bring it to a boil. Reduce the heat and let it simmer for about 1-2 hours, or until the pork belly is tender and the sauce has thickened.
4. Steam the buns until they are soft and fluffy. You can also pan-fry them for a crispy texture.
5. Assemble the Kong Bak Pau by placing a piece of pork belly in the steamed bun. Serve hot and enjoy the delicious flavors of this traditional Hokkien dish.
Enjoy the taste of tradition with Hokkien Kong Bak Pau
Hokkien Kong Bak Pau is a dish that brings together the rich flavors of braised pork belly and the softness of steamed buns. This recipe is a perfect balance of savory and sweet, making it a favorite among food lovers.
Whether you are hosting a party or simply craving a taste of tradition, Hokkien Kong Bak Pau is sure to satisfy your cravings. Try this recipe at home and treat yourself to a delicious and satisfying meal that celebrates the flavors of Chinese cuisine.