Well, I bought belly pork last weekend and threw them into my freezer as I have not exactly decided what to do with them. I thought I would be making some fried wantons but today I decided to make some Khong Bah to make "chinese burgers". Yes, it is sinful....but who cares.. :P
I was quite apprehensive to make them at first because I did not succeed in making them a couple years ago (cos I followed a recipe book which I mentioned in my previous post).
This time round I am trying out Auntie Hannah's recipe. So I shall try.
It was heavenly..... One of the best Khong Pah Pau I have ever tasted. One big advice, eat it with garlic slices. It brings out the flavour and adds freshness and bang to it!
I will definitely make again. Especially for pot luck party. It will be a HIT!
- 800g of pork belly, cut into 3" by 0.5"
- 2 stalks of Spring Onion
- 5 slices of ginger
- 5 cloves of garlic
- 1 star anise
- 10g of cinnanon bark
- 2 cloves
- 60g of sugar
- 3 tbsp of dark soya sauce
- 3 tbsp of light soya sauce
- 1/2 tsp salt
- 1 tbsp of Hua Tiao Jiu
- 500ml water
- Clean the pork belly and rub with some salt.
- Rinse and drain the pork belly.
- Heat up a pan, add some oil. Sear the pork belly.
- Remove when fragrant.
- In a pot, boil water, spices and other ingredients except Hua Tiao Jiu.
- Add in pork belly. Cover the pot, boil at low heat for about an hour.
- Open the lid and let the gravy reduce. It will take about 20 minutes or so.
- When the meat is tender and ready to eat, add in Hwa Tiao Jiu. Stir and switch off fire after a minute.
- Best serve hot with buns, garlic, lettuce and coriander.
You really need to try this! No regrets!