Kong Bak Bun Dark Soya Sauced Pork Bun Recipes

KONG BAK (DARK SOYA SAUCED PORK)

Steps:

• 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.

KONG BAK BUN (DARK SOYA SAUCED PORK BUN)

Steps:

• Mix first 5 ingredients and leave alone for 5 mins.
• Mix next 2 ingredients in another bowl.
• Put flour in bowl, make a hole in the middle and pour in first mixture.
• Mix.
• Pour in second mixture.
• Mix and knead dough till smooth.
• Should not be sticky.
• Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
• On a floured surface, divide dough into four portions.
• Roll out and divide each into equal (chicken egg sized) portions.
• Flatten and shape each into a 0.
• 5 by 7 cm circle.
• Brush lightly with oil.
• Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
• Place apart on trays.
• Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
• Steam over rapidly boiling water for 7- 10 mins.
• Remove from steamer, cool and remove paper.
• Open up the bun and stuff the meat in and it's ready to eat!