Kong Bak Burg­ers with Asian Coleslaw

Simply Her (Singapore) - - Food Recipes - By Shen Tan

Makes 6 IN­GRE­DI­ENTS For the braised pork:

1kg pork belly 8 shal­lots, peeled and chopped 1 cin­na­mon stick 2 star anise 5 cloves 60ml light soya sauce 30ml dark soya sauce 500ml wa­ter 60g sugar 50g un­salted but­ter, cubed

For the coleslaw:

cup wa­ter cup sugar cup white vine­gar 1 tsp salt 2 cups shred­ded cab­bage 1 cup shred­ded car­rot red onion, thinly sliced cup coarsely ground peanuts cup fried shal­lots 1 bot­tle Ja­panese Kew­pie may­on­naise* 6 burger buns, halved and toasted


Steam the pork belly for 1 hour. Cool at room tem­per­a­ture then re­move and dis­card the skin. Cut the meat into 1.5cm-thick slices. Set aside.

Bring the rest of the in­gre­di­ents for the braised pork, ex­cept the but­ter, to the boil. Lower to medium heat and add the cooked pork. Cook for 1 hour un­til the meat is ten­der and the gravy thick­ens.

Stir in the but­ter and cook un­til it melts. Re­move from heat.

To make the coleslaw, com­bine the wa­ter, sugar, vine­gar and salt, and boil the mix­ture over medium heat un­til the sugar melts. Cool, then toss with the rest of the coleslaw in­gre­di­ents.

To serve, spread the may­on­naise on the buns’ bot­tom halves. Top each with coleslaw, fol­lowed by two slices of pork coated in the gravy, and the top half of the bun.

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