Kong Ba Pau (Braised pork belly bun)
Serves: 15
 
Ingredients
  • 2 pieces of pork belly or about 500g of sliced pork belly
  • 2 sticks of cinnamon
  • 2 star anise
  • 15 cloves
  • 10 pieces of garlic, smashed with its skin
  • 10 pieces of shallots, skin removed
  • 2 tbsp oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  • 1 tbsp shao xing cooking wine
  • 2 tbsp of oil
  • 2-3 pieces of small rock sugar
To serve
  • Coral lettuce
  • Leaf bun
Instructions
  1. Wash, clean and dry pork belly.
  2. In a large bowl, marinate pork belly with all the remaining ingredients except the oil and rock sugar.
  3. Cover and keep refrigerated for 18 -24 hours.
  4. In a large claypot with a flat bottom, heat 2 tbsp of oil.
  5. Add the rock sugar and saute the pork belly for about a minute on each side. (If using sliced pork belly, you can skip this step.)
  6. Add in the marinate and 4 - 5 tbsp of water.
  7. Allow the pork belly to simmer in the marinate for about 30 - 40 minutes.
  8. Remove when meat is tender.
  9. Slice and serve hot with lettuce and bun.
Recipe by Delicacious | A Gluten-Free Blog at https://www.delicacious.com/kong-ba-pau-braised-pork-belly-bun/