Kong Bak Bao (扣肉包)Braised Pork in Soy Sauce

Kong Bak Bao

I remember this is one of the must-have dish when we visit Westlake Eating House back home. The pork is always braised to perfect tenderness, and the sauce is to die for. I cooked this on the stove top for one and a half hour. The meat is still not tender enough. Next time, I’ll cook it in the slow cooker. No. Next time, I am visiting Westlake Eating House!

  • Prep Time: 20 mins
  • Cook Time: 1.5 hour on stove top. Suggest cooking in slow cooker instead.


  • 2 lbs pork belly
  • Marinade
    • 1 Tbsp dark soy sauce
    • 1 Tbsp gula melaka*
    • 1/2 tsp five-spice powder
  • 2 Tbsp minced garlice
  • 3 Tbsp minced shallots
  • 3 segments star anise
  • 1 Tbsp gula melaka
  • 1 Tbsp dark soy sauce
  • 1 Tbsp sweet soy sauce
  • 1 tsp msg
  • 1 tsp salt
  • 1 cup water
  • Buns to serve with braised pork belly

*. Gula melaka is coconut sugar. Substitute with brown sugar if you don’t have it.


  1. Marinade pork belly in dark soy sauce, gula melaka, and five spice powder overnight in the refrigerator.
  2. Heat oil in wok. Add minced garlic and shallots and fry until light brown.
  3. Reduce heat to moderate. Add the marinated pork belly and cook till brown on all sides. Add dark soy sauce, sweet soy sauce, msg, salt, and water. Cover and cook for 10 minutes.
  4. Transfer pork and sauce into a slow cooker. Cook until meat is tender and sauce is thick and oily.
  5. Let meat cool and cut into 1/4 inch slices. Reserve the sauce.
  6. Steam buns just before serving.
  7. Serve sliced pork belly sandwiched in buns. Drizzle with sauce.

Kong Bak Bao1


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  • Becca April 27, 2015 at 6:56 am

    Such wonderful photos!

    • recipeswecherish April 27, 2015 at 2:11 pm

      Thank you. Take a lot of time to get good shot. People waiting to eat gets very impatient!

      • Becca April 27, 2015 at 3:05 pm

        Haha, I know what you mean 😛


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