Sunday, January 17, 2016

Kong Bak Pau (扣肉包)

These Chinese-styled burgers and a local delight are my Mother-In-Law's and hubby's favourite dish which we usually get it easily frozen packed from the famous chain shop 香味 (just steamed and ready to eat). But this time I decided to give it a try myself. Frankly speaking, I have estimated all the seasonings and below is just a guideline, you can add more or less to your preference. As I am quite conscious of the fatty layers in the pork belly, so I will choose those that are more meaty. Guess it should be fine to eat these once in a while.

The important part of this dish is to cook it in low heat for at least an hour or more in order to get the fragrance from the sauce into the meat, making them soft and tender, perfect combination to go with the buns. 


600g pork belly or lean meat, cut into thin slices
3 tbsp dark soy sauce
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp sugar
Dash of pepper

3 tbsp oil
3 slices ginger
7 cloves garlic
250 ml water

12 Kong Bak Pau (steamed)


1. Marinate the meat slices with dark soy sauce, sesame oil, oyster sauce, sugar and pepper for 1 hour.
2. Add oil in a pot and add the ginger and garlic. Stir-fry until fragrant. Add the marinated meat slices and the rest of the marinade. Stir to mix well. Cover the pot and allow it to cook for 5 minutes.
3. Remove the lid and stir-fry again to mix well. Add water and mix again. Cover the pot with a lid and allow it to cook under low heat for 1 hour. Serve hot with buns.

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