Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
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- čas přidán 28. 01. 2017
- I love Roland's pork belly buns or Kong Bak Bao. As I don't like to eat so much fats, Roland included muscle meat so that I can enjoy the meat with his self-concocted gravy - pure bliss!
I think this is a very good and easy dish for any home parties. Your guests will have a good time DIY-ing their own buns. Best of all, you only need 1 hour to prepare and cook this dish.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
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Jamie
on behalf of Spice N' Pans
Ingredients below
Serves 25 pax
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Marinating Ingredients for Pork
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Pork belly - 3kg
1 cup of dark soya sauce (less sodium type)
Stir-frying Ingredients for Pork
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2 pieces star anise
5 stalks of cinnamon bark
handful of white peppercorn
15 pieces cloves
3 bulbs garlic
320ml of Chinese rice wine
240ml of dark soya sauce (less sodium type)
50g rock sugar
Water - to cover the meat in the pot
2 tablespoons light soya sauce (or to taste)
Thicken gravy with cornstarch solution - Jak na to + styl
Hi Spice n Pans! Tried this recipe about 4 times now, cooked for friends, my parents and even grandma, and they loved it!
Just wondering if I were to do this with a slow cooker, should I fry the spices and the pork first before moving it into the slow cooker? Or can I just chuck everything in and let it do it’s thing?
Hi Jem5417. Yes please fry the spices first before adding them to the slow cooker with the pork. Happy cooking! Thanks so much for using our recipe. We’re so happy to know your family and friends loved it. Yay!!
Spice N' Pans Hi! Thanks for your reply and thank you so much for the recipe!
Just to double confirm, do I fry the spices only? Or both the spice and pork?
Hi Roland, thanks for sharing the receipt. My family's love it.
The recipe is legit ... just had it for our reunion dinner.
Have a happy Huat Huat year!!
Thanks for the reply, You are very kind . I will buy the frozen pork next week.My husband told me to make again and make more. Not enough to eat. Thanks my dear once again.
Hi again, thanks for your quick reply and all your great recipes. Your roasted pork looks especially impressive👍Thanks.
Thank you so much 😊
From your recipe I can tell it’s very delicious Going to buy the pork n cook later 😋
Followed your video recipe (scaled down for 1/2kg belly pork, left out hard boiled eggs) and it turned out great!
+strawhatcj 👍🏻👍🏻👍🏻👍🏻 awesome!!
Hi Ronald.. your Kong Bak Pau is so yummy.. thanks for sharing
i will cook this for my mother,brother and grandma for dinner.. they love this so much nice also if used pork knuckle too :) or put pork intestine. shiok!
+Maricalo87 sounds good! Roland added those before and they were really tasty. Especially the intestines. Yum!!
Yummy! Reminds me of home 🥰
Lovely recipe...
Thank you so much! You must try this recipe. My family and friends love this a lot.
😂 so shook 😅 soooo good 👍 will try to cook soon ❤️🌹👍
Just tried this recipe today! Sueprrrr easy and delicious!! Thank you for sharing!!! :D Added beancurd skin and mushrooms too :p
Awesome. Glad to know that you enjoyed it 👍🏻👍🏻👍🏻
Spice N' Pans one question though, your hub mentioned rice wine will get rid of porky smell, does this apply when we cook soup too? Will it affect the soup?
For soup, no rice wine is needed unless the recipe calls for it. Pork is usually blanched first. Add the pork in when the water is still cold over the fire so that the impurities from the meat can be released.
Spice N' Pans tried the cold water method and it works! Thanks for the lovely tips Jaime (and ya hubby)!!! Trying your stew potato tonight! :D
Thank you for the recipe. Cook this today and it taste fantastic, couple with home made Mun Tao, heavenly. By the way, have some gravy leftovers. Any recipe to use the 'leftovers' for marinate or any complementing dishes?
leftover gravy can be frozen n u can use it again to cook the new batch as the base.
Leftover gravy can be used for frying noodles. It’ll already be tasty enough. 😋
Now I know what is muscle meat. Always wandering how to cook this meat. Juz wandering will the meat turn hard after cooking it for long or more tender?
Looks delicious. Would you also put some fermented red bean curd into it like Kau Yuk?
Hihi. It’s not necessary because my recipe itself already has very strong flavours. You can try my recipe once and then venture into adding red bean curd to see the difference.
Love your recipe! Easy, concise and clear. My family loves it too. Thank you and will subscribe to your channel :)
Thank you so much for your kind words. Really appreciate it.
I like this video but I was wondering how you get the buns! 😂 I thought you might show how to make it...
Wow, Great Cook, Lucky lady . Where you find this man. I wish my husband can cook like this. Thanks for the recipe.
+zhang chen 😂😂😂 yes. I'm indeed very lucky. Thanks Zhang Chen :)
Do you wash the dried spices before use?
hi spice and pan's, a silent viewer , watching from hongkong, i have subscribed already
Hello chef ! How long for pressure cooker ? Thank you 🙏
Hi there, if I'm using five spice powder how much do I need to add? -TIA for replying :)
Hihi! You can use 1.5 tablespoons of five spice powder. Please mix powder with some water to form a paste first before adding into the braising liquid. Happy cooking!
I will cook this for dinner...i just remember.. kong bak pao and tau yu bak is same
Hello Spice and Pans, may i ask what is the milky sauce u added to the gravy alone at the end? Cornflour mix in water?
Yes you’re right. Happy cooking
@@spicenpans Thank you!!
Hi Spice and Pans, if I have 1.5 kg of pork belly, than my ingredients measurements recipes will be half of it and what slicing measurements please ? Thanks
Hi Lester. May i know what do you mean by slicing measurement?
I like ur channel👍👍💖💖..
Thanks Chef fr the recipe👍👍😇..
Sorry chef I change the Pork to Chicken Thigh boneless & Chicken Breast,
it's so deliciosa😋😉👍
But Chicken Thigh finish first then Chicken Breast🤔....
my mum👵 suggested to put Chicken Feet😉
👍yummy👍yummy👍
Ur recipe similar to Ayam Masak Kicap,but urs hv dry spices/5 spices that's make it so special taste👍👍🤗
Wow, pork to chicken :)) Awesome. Wow...chicken feet!!! We are salivating now :p~~~ Thank you so much, Black Ginger for using our recipe. :))
Hi @spiceandpans! Can I replace rice wine with water as I have a toddler that will be eating this. Or will the alcohol content evaporate? Thanks in advance! Cant wait to try~
Yes, the alcohol will evaporate.
You know a recepie is for you when fero the first second to the last you can't even blink and your smile coldn't even be removed with a jackhammer :D Hao, hen hao!
Can I substitute chinese wine with mirin?
Spice n pan ps let me know what the brand of the types of sauce ? Thks
Hi Spice n pans, if I can't find cloves, can I omit it or replace it with something else?
Cloves are needed. Any Asian store or even provision shops at wet market carries these spices. At supermkt even.
thanks for your video. I noticed you do not have a blog. maybe you should add your recipe in your vblog.
+M Marcotte hihi Marcotte. Thanks for dropping by. Really appreciate. Ya I want to start blogging but really too tied up with my full time job. Hope to record the recipes there soon. Meanwhile, come over to my channel and watch more ya. Thanks!!!
i agreed too...so that we can know the exact amt of ingredients that u hv put in...once agn thks for your video.
+pan lisi you are most welcome. Noted on the comment/request. Hopefully I can set aside some time to do this asap. 🍳🍳🍳
how should the ingredients be like for 6pax?
Easy recipe but different from our traditional Teochew 扣肉.
If I only have 500g pork belly, do I reduce the seasoning proportionately?
Hi Swee Ling - Yes please. Happy cooking & have a wonderful weekend.
Spice N' Pans oops. I cooked it yesterday with the full amount of seasoning haha. A little salty coz of my boohoo. The meat was not tender enough. Is it because that I parboiled the meat first to remove the blood and scum?
What kind of pot did you use?
Hihi. We don’t remember the brand of the pot. We’ve been using it for more than 10 years already. Sorry we cant help you on this.
Hi, masterchef, may I KNOW 1 cup of soya sauce is equivalent to how many ml ????THANK YOU
🤣🤣 haha not masterchef 🤣🤣 1 cup is 250ml. Happy cooking!
Thank you Master for the quick response..Love watching your videos😃😃😃
Thank you so much 🤓🤓
Hi Roland ! What about cooked one day in advance before Chinese New Year to make it much more tender n the meat absorbs the ingredients ? Thanks
Hi Lester, yes you can cook one day in advance but if you intend to cook it longer, cut the pork belly in thicker slices otherwise they might disintegrate if you cook them for too long. Happy cooking!
Beautifully cut of pork belly of yours ... how to do it ? Nice equal pieces of pork belly fat & meat intervene ...👍👍 love d pork belly dishes ..
Hi 鳳叶。we bought frozen pork belly which were already cut. As there’s a lot of seasoning added to this recipe, no worries about having ‘冰橱” 味 in the pork. Rice wine will also help to reduce any funky taste from the pork. Happy cooking!
Frozen pork from supermarkets?
Just prepared it..comments from wife : shiok ! ...unfortunately unable to post picture
@Spice N' Pans
Done ! Cheers now trying out old school chicken wings to go with beers
+Andrew Tan beer sounds nice! Have a good one!
Hi SnP, where to buy the pau ?
Hi Duncan. We got it from the chiller section at our local supermarket. May I know which country are you staying in?
Hi, what's difference between this n tau yu bak? Thanks.
Hihi. They’re about the same. Equally yummy. You gotta try this recipe. Very easy to prepare and so so yummy 👍🏻👍🏻
Today I cook this kong bak . It was really yummy. 650gram of pork belly cost $ 9.70/= . The whole dish finish in half an hour.Thank you for the recipe.
+zhang chen 👍🏻👍🏻👍🏻 so happy to hear that the recipe is easy to replicate with good results. We actually bought frozen pork belly. A lot cheaper especially when they have buy 1 get 1 free promo
How much pork belly did you use for this recipe pls?
Hello! I really want to try this recipe! Have a few questions:
1) Must it be clear rice wine or can I use shaoxing jiu?
2) Must I remove the skin of the garlic? and crush it? or just fry with the skin all?
3) must add the cornstarch solution anot ah? not sure if I can find it here.
4) I'm planning to use some muscle meat as well, so just wondering what proportion did you use in this video?
Hi Jem. Let me answer your question one at a time. 1st, not shaoxing for sure. Rice wine is best.
2nd just wash the garlic, crush and fry with skin on
3rd, if cannot find cornstarch, can use flour mixed with water too.
4th, proportion not important but everything must be submerged in the braising sauce. Happy cooking!
Thank you for your answers! Excited to give this recipe a go! Also, are y'all Singaporean? Am studying overseas and this video really reminds me of home!
Hi! I tried the recipe last night and it's super good! Shall add in more muscle meat in future. Thanks for sharing this recipe! Really had a taste of home :)
Hi Jem yes we are Singaporeans. Hello from Singapore! 🤓🤓
Awesome. Glad we could bring you closer to home. 👍🏻👍🏻👍🏻
Where are the buns?
Good morning Moo Kim. Haha. We were to busy to film thereafter because our guests started to show up. We used store-bought mantou. Just steam and ready to eat. Hope this explains. Merry Christmas to you!
My family called this 'Chinese Hamburger' 😅
Mn
Thank you so much!!