Kong Bak (Dark Soya Sauced Pork) – a delicious recipe with pork belly, garlic, brown sugar, five-spice powder, salt, dark soya sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
["Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.", "Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2"" thick pieces (thicker or thinner up to you).", "Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2"" before the pork is covered.", "Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving", "Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns."]
629
kcal
Calories
35
g
Fat
6
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 kg pork belly, 2 cloves garlic, peeled and minced, 1 1/2 tablespoons brown sugar, 2 teaspoons five-spice powder, and more.
Yes, Kong Bak (Dark Soya Sauced Pork) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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