Kong Bak Pau / Kou Rou Bao (扣肉包)

Kong Bak Pau / Kou Rou Bao (扣肉包)


19 people made this

About this recipe: This is a family favorite. The pork belly is cooked for a long time, so that it is soft and the fragrance from the dark soy sauce and five spices powder makes it mouth-watering!

simmary Central Region, Singapore


  • 800g pork belly, cut into 1cm thick slices (use leaner cut if desired)
  • 3 tbsp dark soy sauce
  • 1 tsp sesame oil
  • 1 tbsp sugar
  • A pinch of salt
  • A pinch of five spices powder (五香粉)
  • 3 tbsp oil
  • 1.5 cm knob ginger, smashed
  • 7 cloves garlic
  • 250 ml water
  • 12 kong bak buns


  1. Marinate the pork belly slices with dark soy sauce, sesame oil, sugar, salt and five spices powder for 1 hour.
  2. Oil a pot and add the ginger and garlic. Stir-fry until fragrant. Add the pork belly slices and the rest of the marinade. Stir to mix well. Cover the pot and allow it to cook for 5 minutes.
  3. Remove the lid and stir-fry again to mix well. Add water and mix again. Cover the pot with a lid and allow it to cook under low heat for 1 hour. Serve with buns.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate