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Braised Pork Belly Slices, Kong Bak - Kong Bak Pau, the Chinese KB Burger
This is adapted from Pablopabla's recent post - Kong Bak, with some tweaking here and there (tweaked recipe below, I did my version with taro/yam). Because I want to have my cake Kong Bak, and eat it the Kong Bak Pau too! Kong Bak - 2 words, essentially means braised meat respectively. Typically the bak or meat used are pork belly slices, pre- marinated in a mix of sauces - can be a traditional pass-down recipe, or a family secret, or as simple as that.Kong Bak for the burger challenge -Can you see the tiny bits of yam?I thought of Pac-Man all of a sudden. Don't know why!Kong Bak/Kong Bak Pau - Braised Pork Belly Slices with Yam (serves 2-3)Ingredients:-1/2lb pork belly-water for blanching-6-8 cooked yam slices (~1.5cm width each)Marinade:-tbsp dark soya sauce-1tsp oyster sauce-1tsp cane sugar-1tsp tomato ketchup-1/2tsp white peppercorns-1/2tsp five spice powder-1/2tsp salt-1tsp chinese cooking wine-4cloves (from 1 bulb) of garlic, peeled and crushedMethod:1. Blanch pork belly in hot boiling water for abo
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