Braised Pork Belly Pau or more commonly known as Kong Bak Pau is such a sinful dish. I just love the ones sold by Westlake (Xi Hu). There are a few Westlake stalls in Singapore but the one that comes to mind is at Plaza Singapura. The fatty pork, the rich braised sauce; who could resist that! Those low fat zealots sure are missing out on a true delicacy.
Anyway, since my wife and I both love this dish, we tried cooking it the other day. Just happen to have frozen pork belly at home so we just marinated it heavily with dark soy, light soy, hoi sin sauce, oyster sauce, star anise and garlic. We just mixed all these marinde with the pork and chuck it into the fridge for few hours. Of course marinating it overnight would be the best but we needed it for dinner!
After the marinating process is completed, we just heated up some oil with some more garlic and pour the whole lot in stir frying slightly. I’m using a pressure cooker by the way so after the stir frying we just add in some water and pressure cook the lot for about 20 minutes.
Here’s the result…
I must say I was quite satisfied with the results. The meat was nice and soft, the gravy rich in taste and to top it off, buns bought from the supermarket and it’s absolutely fabulous. Yummy. Will definitely make this dish often in future.
*drool*