Kong Bak Braised Belly Pork 鲁腩肉 – 16th Teban Gardens Community Breakfast on 5Aug2016

more food this morning - pre national day

more food this morning – pre national day

did a kong bak 鲁腩肉 for teban gardens community breakfast this morning on 5.8.2016. ^^

this my 16th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

next monday 9aug2016 is national day, so every of the staff & volunteers decked in national colours red & white. ^^

& today they have special catering, more food for the residents! 🙂

kong bak braised pork 鲁腩肉

kong bak braised pork 鲁腩肉

for my kong bak 鲁腩肉, i used my kueh chap recipe. maybe will do a separate recipe later.

kong bak braised pork 鲁腩肉 with tau kua & tau pok

kong bak braised pork 鲁腩肉 with tau kua & tau pok

basically i used my “cold crockpot method”. about 1.2kg pork belly in crockpot make sure braising sauce covers pork. turn on low for about 5hrs or meat thermometer temperature reaches 90degC. this will give very tender belly pork that is still firm have good bite & not falling apart.

braising sauce –

  • 3 tbsp dark sauce
  • 5 tbsp light soy sauce
  • 2 tbsp zhengjiang black vinegar
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 2 cloves
  • 1 bulb peeled garlic
  • 3cm sliced ginger
  • 1 tbsp 5-spice powder
  • 1 litre water (enough to cover pork in crockpot)
  • salt to taste (about 2 -3 tsp)

when done removed pork, strain the braising sauce & cook the tau kua & tau pok about 15mins. 🙂

c.h.e.f andy

 

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