Kong Bak Pau / Kou Rou Bao (扣肉包)

    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!


    Central Region, Singapore
    57 people made this


    • 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.

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