Kong Bah Pao

  • 1.5Kg (3 1/2 lb) ‘3-layered’ pork
  • 4 garlic cloves (remove skin)
  • 3 star anise
  • 4 slices ginger
  • 3 spring onion
  • 1½ tblsp oil
  • 80g melted sugar – or rock-sugar
  • 6 tbsp light soya sauce
  • 4 tbsp dark soya sauce - (Thick)
  • ½ tsp salt
  • 480ml water - less if use pressure cooker
  • 2 ½ tbsp hua tiao chiew (Shao Hsing Chinese cooking wine)

  1. Cook the pork in boiling water for 10 mins, then soak it in cold water for 5 mins (this condenses the meat and it becomes easily manged for slicing). 
  2. Slice the pork.
  3. Heat the oil, fry the pork. Then add in the other ingredients, cook on low heat until the pork becomes soft . 
  4. Add in the wine and cook for a while.
  5. When cooked to your liking remove from the heat.
  6. Take a bread bun or steamed white bun and place a piece of the meat into the sliced bun. Add some lettuce  leaf and season it to personal preference.
  7. Eat it as a sandwhich or hamburger style.