Kong Bak Pau 扣肉包 (Chinese Braised Pork Burgers)
“Kong Bak Pau” (braised/stewed pork served in steamed buns) is one of our local delights and easy to make at home. The meat used in these Chinese-styled “burgers” are essentially braised pork belly in soy sauce (“tau yu bak”). Basically, the cooked pork belly is wedged in steamed buns with some lettuce and cucumbers. You can eat it as a side dish or as a complete meal on its own.
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Braised pork served with rice (left) and steamed buns.
When I’m relaxing (or rather lazying) at home on a weekend, I just want to indulge in leisurely activities (such as playing games and watching movies) and not bother about anything else. I lack the will power go out to eat, but at the same time, I don’t want to cook anything elaborate, and I’m sick of fast food takeaways or instant noodles all the time. It’s such a dilemma! In such cases, homely one-pot dishes which can be served two different ways (for lunch and dinner) – like these braised pork “burgers” (aka “kong bak pau” locally), is a happy solution for me. I will cook a big pot of braised pork and during lunch, we’ll eat it with rice (along with the mushrooms and tau kwa) and come dinner, we will transform it to a Chinese-style burger. I simply adore this “one dish, two meals” concept for a laid-back and relaxing day.
- Cooked braised pork belly (see recipe here)
- lettuce leaves
- cucumber slices
- steamed Chinese buns (leaf buns)
1. Steam Chinese buns over high heat for about 15 minutes, or till soft.
2. Wedge slices of braised pork (you can trim the fats if you like), cucumber and lettuce leaves. If you like, you can drizzle a bit of gravy over the meat.
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