braised belly pork – kong bak 

i did a simple & fast braised belly pork (kong bak) and taupok for teban gardens community breakfast this morning on 28.7.2017. ^^

this my 37th 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.

crowd of residents at teban gardens friday community breakfast 

the residents joining breakfast grew to almost 130.

when i first came in jan2016, there were like about 80 attendees for the breakfast.

braised belly pork – kong bak & taupok 

i bought about 1.6kg+ of belly pork and decided to make a simple & quick braised belly pork (kong bak) and taupok.

Tai Hua chicken marinate (大华鲁鸡汁) 

i used tai hua braising sauce to save time & effort.

braised belly pork – kong bak & taupok 

fried 2 cinnamon bark, 4 star anise, 2 cloves, 1 whole bulb of peeled garlic cloves in oil till fragrant.

then added the belly pork and browned all sides a little.

added 1/2 cup braising sauce, then 1 cup of water, and boiled & covered the wok pan.

then just braised for 2hrs, adding water as required, and checking the texture. i like it to be tender but with some bite, and not overdone so the lean parts are not old…

braised belly pork – kong bak & taupok 

the kong bak came on nicely. i removed & set aside.

2 packets taupok 

then i added 2 packets of hara taupok.

these were 12 to a packet & i cut eahc into 4 strips so i had 2x12x4=96strips..

2 packets taupok

boiled the taupok in the sauce for 30mins or so, till the right texture.

braised belly pork – kong bak

as i have to leave the house by 8.15am to deliver the dish to teban gardens, it would be too late.

so for this breakfast dish i braised the kong bak the evening before & kept in a sealed holder in the fridge. & after taking it out the next morning from the fridge, i placed it int he steam oven & steamed for 15mins to give it the right moisture & texture before plating them in the aluminium carrier.

then i added the taupok on top & some braising sauce to keep warm & moist & covered with aluminium foil.

c.h.e.f  andy