Best 4 Kong Bak Bun Dark Soya Sauced Pork Bun Recipes

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**Kong Bak Bun: A Culinary Masterpiece Combining Succulent Braised Pork Belly with Fluffy Steamed Buns**

Embark on a culinary journey to savor the tantalizing flavors of Kong Bak Bun, a beloved dish originating from Hong Kong. This delectable creation showcases tender braised pork belly nestled within pillowy steamed buns, offering a harmonious blend of textures and tastes. Prepare to indulge in a symphony of sweet, savory, and aromatic sensations as you explore the step-by-step recipes provided. Discover the secrets to crafting the perfect braising sauce, infusing the pork with a rich depth of flavor. Learn the art of creating soft and fluffy steamed buns that perfectly complement the succulent filling. With detailed instructions and helpful tips, these recipes will guide you in recreating this iconic dish in the comfort of your own kitchen. Get ready to impress your family and friends with this culinary masterpiece that is sure to become a favorite.

Here are our top 4 tried and tested recipes!

BAKED PORK BUN (CHAR SIU BAO)



Baked Pork Bun (Char Siu Bao) image

Provided by Food Network

Time 4h55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup chicken base
1 cup black soy sauce
1/2 cup sugar
2 teaspoons red food coloring
1/2 teaspoon salt
1/2 teaspoon pepper
3 pounds pork tenderloin
2 cups all-purpose flour
1/4 cup sugar
1/2 stick (4 tablespoons) butter
2 1/4 teaspoons active dry yeast
1 egg
1/2 cup mayonnaise
1/2 cup condensed milk

Steps:

  • For the marinade: Mix the chicken base, soy sauce, sugar, food coloring, salt and pepper in a bowl. Cut pork in half horizontally to make two long, flat thin pieces (for better flavor penetration). Put the pork in a stainproof container or resealable plastic bag and pour in the marinade. Marinate 20 minutes in the fridge.
  • Preheat oven to 425 degrees F. Line a baking sheet with foil and place a rack on top. Remove pork from the marinade and place on rack. Roast, about 45 minutes. Let pork rest for 10 minutes, then dice.
  • For the dough: Meanwhile, combine the flour, sugar, butter, yeast, egg and 1/2 cup warm water in a mixing bowl and blend for 10 minutes. Let sit for 3 hours.
  • Preheat the oven to 425 degrees F. Cut twelve 3-inch pieces of wax paper and set aside.
  • Roll dough by hand into a cylinder with a 1 1/4-inch diameter. Cut into 12 equal pieces. Roll each piece into a ball and flatten into a 3-inch pancake.
  • Add some pork to the center of a pancake, then fold the edges of the dough over the pork and bring together. Repeat with remaining pancakes and pork, placing completed buns on squares of wax paper.
  • Place completed filled buns on waxed paper and brush tops with mayonnaise and condensed milk. Bake, about 15 minutes.

SUGARED PORK BUNS



Sugared Pork Buns image

Provided by Molly Yeh

Categories     main-dish

Time 7h15m

Yield 9 large or 12 medium buns

Number Of Ingredients 25

1/3 cup honey
1/3 cup hoisin sauce
1/3 cup soy sauce
1/3 cup rice wine or dry sherry
2 tablespoons sesame oil
1 tablespoon grated fresh ginger
1 1/2 teaspoons five-spice powder
6 cloves garlic, crushed and peeled
Freshly ground black pepper
2 1/2 pounds boneless pork shoulder
2 teaspoons cornstarch
1 packet (2 1/2 teaspoons) active dry yeast
1/4 cup plus a pinch granulated sugar
1 3/4 cups all-purpose flour, plus more for kneading
1 cup cake flour
1 teaspoon kosher salt
1/4 cup whole milk
3 tablespoons vegetable oil, plus more for the bowl
1 large egg
2/3 cup all-purpose flour
2/3 cup confectioners' sugar
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
1 large egg plus 1 white

Steps:

  • For the roast pork: Combine the honey, hoisin, soy sauce, rice wine, sesame oil, ginger, five-spice powder and garlic in a nonreactive baking dish large enough to hold the pork snugly. Whisk until smooth and season with pepper. Cut the pork against the grain into 1-inch-thick slices. Add to the marinade and toss to coat. Cover and refrigerate at least 4 hours and up to 8 hours.
  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
  • Drain the meat from the marinade (reserving the marinade) and place on the rack. Roast until the top is lightly caramelized, about 25 minutes. Flip the pieces and roast until the second side is lightly caramelized, about 25 minutes more.
  • Meanwhile, pour a few tablespoons of the marinade into a small bowl. Add the cornstarch and whisk until smooth with no lumps. Add 2 cups of the marinade to a small saucepan (discard the rest) and heat over medium. Add the cornstarch mixture to the saucepan. Bring to a boil, then reduce to a simmer and cook until thickened, about 1 minute. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
  • Let the pork cool, then chop into small pieces for the filling and put in a medium bowl. Add the thickened, cooled marinade and stir to coat.
  • For the dough: Combine the yeast, 1/2 cup warm water (90 to 110 degrees F) and a pinch of sugar in a large spouted measuring cup. Let sit until foamy, about 3 minutes.
  • Meanwhile, combine the all-purpose flour, cake flour, granulated sugar and salt in the bowl of a mixer fitted with the paddle attachment. Whisk the milk, vegetable oil and egg into the yeast mixture. Add to the flour mixture and mix with the paddle to make a cohesive dough. Switch to the dough hook and knead, adding a little more flour or water if needed, to make a dough that cleans the sides of the bowl. Knead until the dough is very smooth and springy, 4 to 5 minutes. Knead the dough on a floured counter to bring the dough together. Oil a large bowl and turn the dough to coat in the oil. Cover and let rise until doubled in size, about 1 hour.
  • Line 2 baking sheets with parchment. Punch the dough down and divide into 2 pieces. Roll each piece to about a scant 1/4 inch thickness and use a 4-inch ring cutter to cut as many circles as possible. Reroll the dough to cut out 9 to 12 circles total. Fill the center of each with about 1 tablespoon of the filling. Pinch the dough to enclose the filling and make a ball. Put the balls pinched-side down on the baking sheets. Cover loosely with plastic wrap and let rise at room temperature for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • For the topping: Combine the flour, confectioners' sugar, baking powder and salt in the work bowl of a food processor. Pulse to combine. Add the butter and process until crumbly. Add the egg and egg white and process to make a very smooth paste. Transfer to a piping bag fitted with a medium plain tip.
  • Once the buns have risen, pipe a spiral of topping on each bun. Bake until the buns and topping are golden, 20 to 22 minutes. Serve warm.

KONG BAK (DARK SOYA SAUCED PORK)



Kong Bak (Dark Soya Sauced Pork) image

This is normally served with little white buns. I got it from another food website where it was eagerly awaited. It is made over charcoal fire and left to mellow for a few days in the fridge. The ingredient amount may be adjusted to taste. Time taken is an estimation.

Provided by Vnut-Beyond Redempt

Categories     One Dish Meal

Time P1DT12h30m

Yield 1 dish

Number Of Ingredients 7

1 kg pork belly
2 cloves garlic, peeled and minced
1 1/2 tablespoons brown sugar
2 teaspoons five-spice powder
1 teaspoon salt
2 tablespoons dark soya sauce
2 teaspoons black vinegar

Steps:

  • Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce.
  • Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you).
  • Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered.
  • Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving
  • Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.

Nutrition Facts : Calories 5283.9, Fat 530.1, SaturatedFat 193.3, Cholesterol 720, Sodium 4458.4, Carbohydrate 24.6, Fiber 0.4, Sugar 20.5, Protein 95.8

KONG BAK BUN (DARK SOYA SAUCED PORK BUN)



Kong Bak Bun (Dark Soya Sauced Pork Bun) image

This is the bun that is usually eaten with Kong Bak (Dark Soya Sauced Pork. It is steamed. I grew up eating these buns at my aunt's place where it was served occasionally with her Kong Bak but the buns were store-bought. Got this from The Best of Singapore Cooking.

Provided by Vnut-Beyond Redempt

Categories     Yeast Breads

Time 2h30m

Yield 1 Batch

Number Of Ingredients 9

1 1/2 teaspoons yeast
1 teaspoon sugar
2 tablespoons warm water
1/2 teaspoon salt
3 tablespoons lard or 3 tablespoons oil
8 tablespoons castor superfine sugar
225 ml warm water
565 g flour, slight warmed
flour, for dusting

Steps:

  • Mix first 5 ingredients and leave alone for 5 mins.
  • Mix next 2 ingredients in another bowl.
  • Put flour in bowl, make a hole in the middle and pour in first mixture.
  • Mix.
  • Pour in second mixture.
  • Mix and knead dough till smooth.
  • Should not be sticky.
  • Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
  • On a floured surface, divide dough into four portions.
  • Roll out and divide each into equal (chicken egg sized) portions.
  • Flatten and shape each into a 0.
  • 5 by 7 cm circle.
  • Brush lightly with oil.
  • Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
  • Place apart on trays.
  • Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
  • Steam over rapidly boiling water for 7- 10 mins.
  • Remove from steamer, cool and remove paper.
  • Open up the bun and stuff the meat in and it's ready to eat!

Tips:

- To make the best Kong Bak Bun, it's important to choose high-quality pork belly. Look for pork belly that is well-marbled with fat, as this will help keep the meat moist and flavorful. - When braising the pork belly, be sure to use enough liquid to cover the meat completely. This will help to ensure that the pork cooks evenly and becomes tender. - Don't be afraid to experiment with different spices and seasonings when making the braising liquid. Some popular options include ginger, garlic, star anise, and cinnamon. - When steaming the buns, be sure to place them in a steamer basket that is lined with parchment paper. This will help to prevent the buns from sticking to the steamer basket. - Serve the Kong Bak Buns hot and fresh, with your favorite dipping sauce.

Conclusion:

Kong Bak Buns are a delicious and satisfying dish that are perfect for any occasion. With a little bit of planning and effort, you can easily make these buns at home. So next time you're looking for a tasty and unique meal, give Kong Bak Buns a try!

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