Kong Bak Pau (Chinese Braised Pork Burgers)

Kong Bak Pau (Chinese Braised Pork Burgers) Recipe

Check Out: Braised Pork Belly Recipe

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.

Kong Bak Pau (Chinese Braised Pork Burgers) Recipe

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.Kong Bak Pau (Chinese Braised Pork Burgers) Recipe

Kong Bak Pau (Chinese Braised Pork Burgers) Recipe

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

Ingredients

  • Cooked braised pork belly (see recipe here)
  • lettuce leaves
  • cucumber slices
  • steamed Chinese buns (leaf buns)

Directions

  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. Drizzle a bit of gravy over the meat.