Sunday, 5 February 2017

Kong Ba Bao (扣肉包)

Kong Ba Bao (扣肉包)
(Made 10pcs)
Recipe by TAGlicious
  • 600g pork belly
  • 60ml Feng He Garden Light Soy sauce
  • 2 tablespoon Feng He Garden Dark sauce
  • 1.5cups water
  • 2 tablespoon oil
  • 6 cloves garlic
  • 2 cloves small red onion
  • 2 stalks small chilli (optional)
  • One bunch of coriander
  • 10 plain Kong Ba buns (I used store bought and steam before serve)

1. Blanch the pork belly with hot water. Wash clean and set aside for later use.
2. Heat up a pot and add oil to sautéed the onions and garlic.
3. Add in pork belly with skin face down and let it pan fried for 3 mins.
4. Add in FHG light soy sauce, dark sauce, water and mix well.
5. Add in the coriander leaf and let it boil. Once boil, lower down the fire and let it simmer cook for 45mins.
6. After 45 mins, I cook out the pork belly and slice it to 10 pcs (slice as per u preferred)
7. Put the sliced pork belly back to the pot of sauce and simmer cook for another 10 mins. It's ready to serve with steamed buns! Enjoy

1. I used Feng He Garden sauce, it belong to thicker and sweeter taste so I didn't add any sugar to the gravy. Please adjust accordingly if u are using other brands
2. Interested to purchase Feng He Garden, please check out here :

Disclaimer: This is not a sponsored post by Feng He Garden. I shared with all my favorite sauces only.

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