Kong Bak Dark Soya Sauced Pork Recipes

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PORK BRAISED IN DARK SOY SAUCE



Pork Braised in Dark Soy Sauce image

Categories     Food Processor     Garlic     Pork     Appetizer     Braise     Winter     Shallot     Soy Sauce     Coriander     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 15

3 tablespoons coriander seeds, toasted and cooled
5 cups plus 2 tablespoons water
3/4 cup chopped shallots (3 large)
8 garlic cloves, chopped
1/4 cup vegetable oil
1 (3 1/2- to 4-inch) cinnamon stick
3 tablespoons yellow soybean sauce, mashed with back of a spoon to a coarse paste
2 tablespoons sugar
1/2 teaspoon ground cloves
2 1/2 lb boneless pork shoulder (sometimes called pork butt; in 1 or 2 solid pieces), cut into 1 1/2-inch cubes
1 tablespoon dark soy sauce
1 (1 1/4-lb) can sliced bamboo shoots, drained and rinsed
Garnish: 3 (5 1/2-inch) fresh Holland red chiles, halved lengthwise, seeded, and thinly sliced; 1 cup fresh cilantro sprigs
Special Equipment
an electric coffee/spice grinder; a mini food processor

Steps:

  • Finely grind coriander seeds in grinder. Stir together ground coriander and 2 tablespoons water in a small bowl.
  • Coarsely purée shallots and garlic in mini processor, scraping down side occasionally. Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook shallot purée with cinnamon stick, stirring occasionally and scraping up any brown bits, until pale golden, 4 to 5 minutes. Add coriander mixture, mashed soybean sauce, sugar, and cloves and cook, stirring, 2 minutes. Increase heat to high, then add pork and cook, stirring occasionally, until pork is no longer pink on the outside, 2 to 3 minutes. Add soy sauce and remaining 5 cups water and bring to a boil, stirring occasionally. Reduce heat and simmer, partially covered, until meat is tender, 1 1/2 to 1 3/4 hours.
  • Meanwhile, blanch bamboo shoots in a large saucepan of boiling water 1 minute, then drain well in a colander. Stir bamboo shoots into braised pork and simmer, uncovered, until tender, about 15 minutes. (Liquid should be reduced to about 2 cups. If necessary, transfer pork and bamboo shoots with a slotted spoon to a bowl and boil liquid to reduce, then stir in pork and bamboo shoots.) Discard cinnamon stick and season with salt.

KONG BAK BUN (DARK SOYA SAUCED PORK BUN)



Kong Bak Bun (Dark Soya Sauced Pork Bun) image

This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

Provided by Vnut-Beyond Redempt

Categories     Yeast Breads

Time 2h30m

Yield 1 Batch

Number Of Ingredients 9

1 1/2 teaspoons yeast
1 teaspoon sugar
2 tablespoons warm water
1/2 teaspoon salt
3 tablespoons lard or 3 tablespoons oil
8 tablespoons castor superfine sugar
225 ml warm water
565 g flour, slight warmed
flour, for dusting

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!

KONG BAK (DARK SOYA SAUCED PORK)



Kong Bak (Dark Soya Sauced Pork) image

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

Provided by Vnut-Beyond Redempt

Categories     One Dish Meal

Time P1DT12h30m

Yield 1 dish

Number Of Ingredients 7

1 kg pork belly
2 cloves garlic, peeled and minced
1 1/2 tablespoons brown sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 tablespoons dark soya sauce
2 teaspoons black vinegar

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.

Nutrition Facts : Calories 5283.9, Fat 530.1, SaturatedFat 193.3, Cholesterol 720, Sodium 4458.4, Carbohydrate 24.6, Fiber 0.4, Sugar 20.5, Protein 95.8

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