Kung Bak Pau(Braised/Stewed Pork)

Kong Bak Pau ( braised/stewed pork ) - our family all time favourite.

***RECIPE***

INGREDIENTS: 1 kg pork belly 5 tbsp. dark soy sauce 1 tbsp. sugar 2 tbsp. Chinese cooking wine 2 tbsp. oyster sauce 1 tsp. salt 1 tsp. sesame oil Half bowl of whole onion without skin Half bowl of whole garlic with skin A bundle of fresh spring onion in long strips Black Pepper seeds Cinnamon stick Star anise

METHOD: Scald the pork belly with boiling water. Drain and cut into thick slices. Fry in oil free pan. Dish out. Heat sugar and dark sauce in wok till sugar is dissolved over low heat. Add in pork belly slices . Mix well. Add in whole shallots without skin, whole garlic with skin, cinnamon stick, star anise and a bundle of spring onion. Add in water to cover pork . Add in seasonings and simmer till pork is soft and tender.

Thickened gravy with cornstarch. Serve pork belly in a steamed bun with lettuce, cucumber and tomato slices.

Drizzle a bit of sauce over pau.