Braised Pork Belly Buns 扣肉包 | Kou Rou Bao recipe (Kong Bak Pau) 扣肉包食譜 | Chinese New Year Recipe 新年年菜

Braised Pork Belly Buns 扣肉包 | Kou Rou Bao recipe (Kong Bak Pau) 扣肉包食譜 | Chinese New Year Recipe 新年年菜

Hey everyone, welcome back to another episode of g8stromania. Today, we continue our series on Chinese New Year recipes and it's featuring Kou Rou Bao or Braised meat buns. This recipe originates from Fujian and it's one dish I eat every year during Chinese New Year. It's original recipe is complicated and a long process, but this household recipe is much more easy and shorter to make.

For this recipe you will need the following ingredients:
1. 500g pork belly
2. About 15 lotus Leaf buns
3. 10 cloves garlic
4. 6-7 shallots
5. 1.5 star anise
6. 5 cloves
7. 2g white peppercorns
8. 25g rock sugar

Pork Marinade:
1 tbsp dark soy sauce
1 tbsp light soy sauce

Sauce:
0.5 tsp salt
Some dark soy sauce for colour
About 300-400ml water, enough to simmer for 1 hr

Steps:
1. Marinade meat.
2. Toast spices
3. Fry shallot and garlic until fragrant
4. Add pork and sear for 1.5 mins
5. Add enough water to cover the meat, add spices and rock sugar
6. Simmer 45 mins.
7. Check for water level, taste and colour.
8. Simmer 15 mins more and ready to serve.
9. Steam Lotus Leaf buns for 10 mins to warm up.

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