Recipe: Kong bak pao
SEE PHOTOS: Make delectable braised pork buns (a classic Hokkien dish) with this recipe
Tan Hee Ang, master chef of Beng Hiang Restaurant in Singapore, shares his recipe for this classic Hokkien dish.
The Hokkiens are a dialect group in Singapore and their food is known to be light but flavourful, soft, and tender. Common ways of cooking Hokkien food include braising, stewing, steaming, and boiling.
This recipe makes 10.
INGREDIENTS
250g pork belly
1 bunch coriander, roughly chopped
10 lotus leaf buns*, steamed for 5min
FOR THE MARINADE
1 tbsp light soya sauce
1 tbsp dark soya sauce
20g chopped garlic
1 tbsp cornflour
1 tsp sesame oil
1 tsp sugar
A pinch of five-spice powder
A pinch of pepper
