Kong Ba Bao

Recipe from Cash's famous Kong Ba Bao!




Ingredients
-Pork belly 600g ( I use Tender Pork Loin though)
-Rock Sugar
-1 whole garlic separate into individual cloves
-Warm Water
-2 Cloves of Cinammon, 3 Star Anise
-3 to 4 tablespoons of dark soya sauce
-1/2 teaspoon of salt

Method
1.Add rock sugar into a wok / saucepan which has been heated up. Let the sugar caramelise (turn liquid and brown).

2. Once sugar fully caramelised, add the whole pork belly/ tenderloin and let it “sear” for 1 minute on each side. Add warm water to cover the pork belly by 1 to 2cm. Add the rest of the ingredients and seasoning. Once water begins to boil, reduce to medium low heat. (You can use the slow cooker to make this dish too, which is what I did!)

3. Cover lid and let it simmer for two hours.

4. For the pork belly to look brown all over, cut the pork belly into inch-thick slices, put them back to the gravy to simmer for another 10 minutes. Then lay them out on an oven tray with some gravy and place them into an oven pre-heated to 450 degree F, for 10 minutes.

5. After 10 minutes, set the oven to broil and let the pork belly crisp up a bit for another 5-10 minutes. See how the pork belly has browned in the picture below.

6. To serve, shred the pork into bite sized pieces. You may choose to remove some of the fats at this stage. Then insert the pork and skin into the “bao skin”.