📝 About This Recipe
A crown jewel of Fujian cuisine, this Kong Bak features succulent slabs of pork belly slow-braised in a rich, aromatic liquor of soy sauce, rock sugar, and warm spices. The result is 'melt-in-your-mouth' meat with a glossy, mahogany glaze that balances savory depth with a delicate sweetness. Traditionally served tucked into pillowy lotus leaf buns, it is a celebratory dish that embodies the soul of Chinese comfort food.
🥗 Ingredients
Main Ingredients
- 800 grams Pork Belly (skin-on, cut into 1.5-inch thick slabs)
- 2 inches Ginger (sliced into thick coins)
- 4 stalks Spring Onions (cut into long lengths)
- 8 cloves Garlic (whole, lightly smashed)
The Braising Liquid
- 4 tablespoons Light Soy Sauce (for saltiness and depth)
- 2 tablespoons Dark Soy Sauce (for that rich, dark color)
- 3 tablespoons Shaoxing Wine (Chinese cooking rice wine)
- 40 grams Rock Sugar (provides a superior glossy sheen compared to granulated sugar)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick
- 3 cups Water or Chicken Stock (enough to just submerge the meat)
For Serving
- 10-12 pieces Lotus Leaf Buns (Gua Bao) (steamed until fluffy)
- 1 bunch Coriander (Cilantro) (fresh sprigs for garnish)
- 1/2 cup Pickled Mustard Greens (finely chopped and lightly sautéed)
👨🍳 Instructions
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1
Blanch the pork belly: Place the pork slabs in a pot of cold water with a few slices of ginger and a splash of Shaoxing wine. Bring to a boil for 5 minutes to remove impurities. Drain and rinse the pork under cold running water.
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2
Pat the blanched pork dry thoroughly with paper towels. This is crucial to prevent oil splattering in the next step.
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3
In a heavy-bottomed wok or pot, add 1 tablespoon of oil over medium heat. Sear the pork belly slabs, skin-side down first, until the skin is golden and slightly bubbly. Flip and sear the other sides briefly.
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4
Remove the pork and set aside. In the same pot, using the rendered pork fat, add the rock sugar. Stir constantly until it melts and turns into a light amber caramel.
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5
Add the smashed garlic, ginger slices, and spring onions to the caramel. Stir-fry for 1 minute until fragrant.
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6
Return the pork belly to the pot. Toss well to coat every piece of meat with the aromatic caramel oil.
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7
Deglaze the pot by pouring in the Shaoxing wine, followed by the light and dark soy sauces. Stir to combine.
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8
Add the star anise and cinnamon stick. Pour in the water or chicken stock until the pork is almost completely submerged.
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9
Bring the liquid to a rolling boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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10
Simmer gently for 75-90 minutes. Check halfway through to ensure the liquid hasn't evaporated too much; add a splash of water if needed.
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11
Once the meat is fork-tender (the fat should feel like jelly), remove the lid. Turn the heat up to medium-high.
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12
Reduce the sauce for 10-15 minutes, spooning the liquid over the pork continuously, until the sauce thickens into a syrupy, glistening glaze.
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13
Steam the lotus leaf buns in a bamboo steamer for 5-8 minutes until hot and pillowy.
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14
Carefully lift the pork slabs out. To serve, tuck one slice of pork into a bun, top with pickled mustard greens and a generous sprig of coriander.
💡 Chef's Tips
Always use rock sugar instead of white sugar for a clearer, more crystalline glaze. Do not skip the blanching step; it removes the 'porky' odor and ensures a clean-tasting sauce. If you have time, let the braised pork sit in the sauce for 2 hours after cooking (off the heat) before reheating to serve; the flavors penetrate deeper. Use a toothpick to prick the skin after searing; this helps the fat render and the sauce to absorb. Ensure the heat is at the lowest possible simmer; boiling too hard will make the meat tough rather than tender.
🍽️ Serving Suggestions
Serve inside warm, steamed Lotus Leaf Buns (Gua Bao) for the classic experience. Pair with a side of blanched Bok Choy or Gai Lan to cut through the richness. Accompany with a pot of strong Oolong or Pu-erh tea to cleanse the palate. Serve alongside a bowl of fluffy jasmine rice if you prefer more sauce and less bread. Top with crushed roasted peanuts and sugar for a traditional Fujian/Taiwanese street food twist.