Braised Pork Buns, or Kung Bak Pao has generous portions of tender, melt-in-your-mouth braised pork belly slices served with freshly steamed leaf buns, crispy lettuce, eggs and firm tofu. So delicious! Learn how to perfect braised pork belly with this recipe.
Rub the skin of the pork belly with coarse salt to remove dirt and dead skin. Remove any remnant hair on the pork skin.
Place the pork belly in a wok of water, turn the heat to high and boil for about 10 mins to get rid of the blood clots and scum. Discard the water and wash the pork thoroughly.
Pat dry with kitchen towel and cut the pork belly in half (2 square pieces) and set aside.
Boil the eggs in a pot (see tips).
Remove the skin from the ginger, then wash and slice it into 4-5 slices.
Wash the firm tofu (tua kwa), cut into 6 pieces and set aside.
Wash the lettuce and pat dry. Place into a sealed food container and then leave in the fridge.
Wash the parsley and cut into 1 cm lengths. Set aside.
Rinse the garlic with skin on, then smash it lightly with a chopper.
Glaze a clean wok with a little oil over medium high heat.
When the wok is heated up, place the 2 pieces of pork belly skin down on the wok to brown. Use the back of the spatula to press the pork down against the wok so that it will brown more evenly.
Once the pork skin is nicely browned but not burnt, remove and transfer to a plate.
Using the same wok, add 2 tbsp oil, ginger slices, garlic, cloves, star anise, cinnamon and pepper. Fry till aromatic.
Transfer the pork belly (skin down) together with all the other ingredients into a big pot.
When the pork is tender, transfer it onto a deep dish for serving.
Add the hard-boiled eggs and tua kua to the sauce and continue to simmer for another 5-7 mins. When done, cut the eggs into half and add them back to the sauce
Steam the leaf buns in a covered pot of boiling water for 8-10 minutes if frozen and 4-6 minutes if refrigerated. Make sure the water is boiling before placing the buns into the pot and wipe off any condensation from the lid before covering the pot.
Cut the pork belly into 1 cm thick slices, and drizzle some gravy over it.
Serve the pork belly slices together with the steaming hot pau, gravy with eggs and tua kua, lettuce and parsley.
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