扣肉包 (Kong Ba Pau)


My philosophy for food: The higher the cholesterol, the better it tastes. This was until I started gaining that extra few pounds a year ago. Then again, indulgence once in a while is more than reasonable. I have no idea how to make the 馒头(steamed bun) so I've happily bought mine ready-made from the supermarkets. All you need to do is to pop them into the steamer for a quick couple of minutes and they will be (to me at least!)as good as the freshly-made ones. If you find adding the spices a little cumbersome, you can easily replace it with a packet of herbal Bak Kut Teh bag from A1.

Serves 3
Ingredients:

2 pieces         pork belly
5 cloves        garlic, unpeeled
1 piece          cinnamon
1 piece          star anise
2 pieces         cloves
1/2 tsp           5-spice powder
3 tbsp            thick dark soy sauce
2 tbsp            light soy sauce
1 tbsp            vegetable oil
2 cups           water

Method:

Heat a saucepan and add in 1 tablespoon of oil. Add in the garlic cloves and pork belly. Brown the pork belly slightly, about 2 minutes.

Add in 3 tablespoons of dark soy sauce, 2 tablespoons of light soy sauce and 2 cups of water. Add in the spices and 5-spice powder. Bring to boil and lower to simmer for about 50 minutes or until the pork belly soften.

Cut each pork belly into 3 equal sizes and serve with steamed bun.




Follow me on Facebook

Popular Posts