Entree: Singapore – Chinese Singapore – 焢肉包 ➤ Kòng ròu bāo (Soft steamed bun filled with braised soy-simmered pork belly)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) pork belly, skin-on, cut into 1.5–2 inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/4 cup (60 ml) Shaoxing wine or dry sherry
- 1/3 cup (75 g) rock sugar or light brown sugar
- 2 cups (480 ml) water or low-sodium chicken stock
- 4 slices fresh ginger (approx. 12 g)
- 4 garlic cloves, smashed (approx. 12 g)
- 2 star anise
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 1 tsp (2 g) five-spice powder
- 4 scallions, cut into 2-inch (5 cm) lengths
- 2 hard-boiled eggs, peeled (optional)
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) cornstarch mixed with 2 tbsp (30 ml) water to thicken (optional)
- 8 steamed buns (store-bought mantou or bao) or homemade if preferred
- Quick-pickled cucumber or preserved mustard greens for serving (optional)

Instructions

1. Pat pork belly pieces dry. In a heavy Dutch oven or deep skillet, heat vegetable oil over medium-high heat. Brown pork belly cubes on all sides in batches until well caramelized, about 6–8 minutes total. Remove and set aside.
2. Lower heat to medium. Add ginger and garlic to the pan and sauté until fragrant, about 1 minute. Return pork to the pan, add light soy, dark soy, Shaoxing wine, rock sugar, star anise, cinnamon stick, five-spice powder, scallions, and 2 cups (480 ml) water or stock. Bring to a gentle simmer.
3. Cover and braise very gently for 1.5–2 hours, turning the pieces occasionally, until pork is meltingly tender and sauce is reduced. If using eggs, add them into the braise for the last 30 minutes to soak up color and flavor.
4. Remove pork and eggs from the braising liquid. Skim excess fat from the surface of the sauce, then simmer the sauce uncovered until it reduces and thickens slightly. If a glossy, clingy sauce is desired, whisk in the cornstarch slurry and simmer 1–2 minutes until thickened. Stir in sesame oil.
5. Split steamed buns and warm briefly in a steamer or microwave. Fill each bun with generous pieces of braised pork belly, spoon over a little of the reduced sauce, add a braised egg half if using, and finish with pickled cucumber or preserved mustard greens for contrast.