Kong Bak for Pau

INGREDIENTS

1kg pork belly, in rectangular blocks

2 Tbs fine sugar

1/2 cup of water

5 cubes of rock sugar, to taste

FOR MARINADE

1/2 tsp five-spice powder

5 Tbs Wan Ja Shan brand soya sauce paste

1/2 tsp Tiger brand (supergrade) dark soya sauce

1 tsp fine sugar

4 cloves of garlic, smashed, skin on

One packet of 20 ready-made buns, available at supermarkets and wet markets

METHOD

1. Wash and dry the pork with paper towels.

2. Place the pork into a bowl and add all the ingredients for the marinade and mix well. Set aside.

3. Melt the sugar in the pot over low heat.

4. When the sugar has melted, add the marinated pork, meat-side down, and fry it over medium heat. It should begin to sizzle.

5. After a few minutes of frying, add the water into the bowl that was used to marinate the pork. Add this liquid into the pot and cover the pot. Simmer for 40 minutes, stirring occasionally.

6. After 40 minutes, flip the pork so that it is now skin side down - the skin should now be submerged in the gravy. Continue to simmer for another 20 minutes or until you can poke through the meat with a fork. It should be cooked but still firm.

7. Take the pork out of the pot and let it rest for about five to 10 minutes.

8. Cut the pork into slices about 1cm thick or a thickness to your liking.

9. Put the sliced pork back into the pot of gravy and add in the rock sugar.

10. Continue to simmer for another 30 minutes, until tender.

11. Place the buns in a steamer and steam till warm and fluffy.

12. To serve, tuck slices of the pork into ready-made buns.

Makes 20 to 25 slices