“Kong Bak Pau” (braised/stewed pork served in steamed buns/扣肉包) 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.
In this recipe, the homely one-pot braised pork belly was served in two different ways (for lunch and dinner) – During lunch, we will 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.
You can eat these pork buns either as a side dish or as a complete meal on its own.
Prep Time: 5 mins
Cook Time: 15 mins