Kong Bak Dark Soya Sauced Pork
Experience the rich and aromatic flavors of Kong Bak Dark Soya Sauced Pork, a classic Asian braised pork belly dish that's melt-in-your-mouth tender and irresistibly savory. This traditional recipe features succulent pork belly slow-cooked in a luscious combination of dark soy sauce, light soy sauce, and Shaoxing wine, sweetened with rock sugar and infused with warming spices like star anise and cinnamon. The result is a glossy, deeply flavored sauce that clings to every bite. Perfectly paired with fluffy steamed buns or fragrant jasmine rice, this dish is a comforting crowd-pleaser that takes your taste buds on a flavorful journey with every bite. Ideal for family dinners or festive gatherings, this recipe is guaranteed to impress with its balance of bold, umami flavors and satisfying texture.
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Recipe Information
Ingredients
- 500 grams Pork belly
- 4 tablespoons Dark soy sauce
- 2 tablespoons Light soy sauce
- 2 tablespoons Shaoxing wine
- 30 grams Rock sugar
- 6 whole Garlic cloves
- 20 grams Ginger
- 3 pieces Star anise
- 1 piece Cinnamon stick
- 500 milliliters Water
- 2 tablespoons Vegetable oil
Instructions
Wash the pork belly thoroughly and slice it into thick, bite-sized pieces (about 1.5 inches wide).
Heat a large, heavy-bottomed pot or wok over medium heat and add the vegetable oil.
Lightly fry the ginger slices and garlic cloves until fragrant, about 1-2 minutes.
Add the pork belly pieces to the pot and sear until lightly browned on all sides, about 3-5 minutes.
Pour in the Shaoxing wine, dark soy sauce, and light soy sauce, stirring to coat the pork evenly.
Add the rock sugar, star anise, and cinnamon stick, then pour in the water.
Stir the ingredients gently and bring the mixture to a boil.
Once boiling, lower the heat to a simmer and cover the pot with a lid. Let it braise for 90-120 minutes, stirring occasionally to ensure the sauce thickens evenly and the pork becomes tender.
Taste the sauce and adjust seasoning if necessary. If needed, reduce the sauce further with the lid off to achieve the desired consistency.
Serve the Kong Bak hot with steamed buns or white rice. Garnish with optional fresh cilantro if desired.
Nutrition Facts
Calories |
3116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.8 g | 377% | |
| Saturated Fat | 100.3 g | 501% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 6549 mg | 285% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 30.3 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1338 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
