Ingredient and Portion
Khong Bak Pau (Pork Slices with Steamed Buns)
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Every time I prepare this dish, it's normally served for breakfast than any other time of the day.
(This is only a guideline to the preparation. There are many other ways of experimenting with this dish.)
For other recipes:
Log on to: flofoodventure.wordpress.com
(This is only a guideline to the preparation. There are many other ways of experimenting with this dish.)
For other recipes:
Log on to: flofoodventure.wordpress.com
Average
120 mins
2 large pieces of streaky pork with skin in tact
1 tablespoon of Chinese cooking wine Hua Tiao Chiew
1 tablespoon of raw sugar
1 teaspoon of five spice powder
3 gloves of garlic
1 tablespoon of superior dark soya sauce
3 tablespoon of cornflour
Half teaspoon pepper
2 cups cooking oil
1 tablespoon of Chinese cooking wine Hua Tiao Chiew
1 tablespoon of raw sugar
1 teaspoon of five spice powder
3 gloves of garlic
1 tablespoon of superior dark soya sauce
3 tablespoon of cornflour
Half teaspoon pepper
2 cups cooking oil
Seasoning
Wash and put the streaky pork into a saucepan.
Cover with sufficient water and boil for half an hour over high heat.
Remove the pork and drain thoroughly.
Cover with sufficient water and boil for half an hour over high heat.
Remove the pork and drain thoroughly.
Method
1. Brush the pork with the premium dark soya sauce till the skin is dark.
2. Keep the remaining soya sauce for use later. Let the sauce dry on the skin first.
3. Heat the cooking oil over high heat and add in the pork. Deep fry for about 3 minutes until brown. Remove and let it cool.
4. Cut the pork into slices about 1cm by 8cm long.
5. Season the sliced pork with the remaining ingredients and arrange the pork slices in a bowl with the skin facing down.
6. Put the attractive pieces on the bottom and the odd ones in the centre.
7. Steam over high heat for 2 hours or more till tender.
8. Pour the gravy from the bowl first.
9. Turn the pork over a serving platter and pour gravy over the meat.
10. Serve hot.
11. Place the buns in a steamer and steam until warm and fluffy.
12. To serve, tuck slices of the pork into ready-made buns.
2. Keep the remaining soya sauce for use later. Let the sauce dry on the skin first.
3. Heat the cooking oil over high heat and add in the pork. Deep fry for about 3 minutes until brown. Remove and let it cool.
4. Cut the pork into slices about 1cm by 8cm long.
5. Season the sliced pork with the remaining ingredients and arrange the pork slices in a bowl with the skin facing down.
6. Put the attractive pieces on the bottom and the odd ones in the centre.
7. Steam over high heat for 2 hours or more till tender.
8. Pour the gravy from the bowl first.
9. Turn the pork over a serving platter and pour gravy over the meat.
10. Serve hot.
11. Place the buns in a steamer and steam until warm and fluffy.
12. To serve, tuck slices of the pork into ready-made buns.
Tips
Request your butcher to cut the streaky pork in rectangular pieces.
Lettuces and lengthwise spring onion stalks goes well with this serving.
Lettuces and lengthwise spring onion stalks goes well with this serving.
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