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

Time P1DT12h30m

Yield 1 dish

Number Of Ingredients 7

Ingredients

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