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Kong Bak Pau (With Kassier Bun)


1kg Canadian pork belly, skin-on
10 organic Kassier bun, steamed for 5mins
1l chicken stock or water
10 garlic cloves, crushed
3 tbsp dark soya sauce
1 lettuce
1 tbsp oyster sauce
1 bunch coriander
1 cinnamon
1 star anise
1 tsp sugar
Freshly ground white peppercorns

Cooking Method

1. Blanch pork belly in boiling water for 5 minutes, discard water.

2. Heat oil in pan, sear both sides of pork belly till lightly brown then add garlic.

3. Add chicken stock or water, then oyster sauce, dark soya sauce, cinnamon, star anise,
sugar and white pepper.

4. Bring to boil then simmer for 2 hours until pork is soft and tender. Leave to cool slightly
before slicing.

5. Steam Kassier roll bun for 5 minutes.

6. Place pork belly slices, some coriander and lettuce into each steam bun.

Recipe by Chef Colin West, Copyrights (C) Huber's Butchery


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