Braised Pork Belly Taco (Kong Bak Taco), so tasty and yet so easy to prepare, is a flavorful and versatile Singaporean Chinese dish served in a tortilla.
Braised Pork Belly Taco (Kong Bak Taco), my fusion version of the very well loved and flavorful Braised Pork Bun (Kong Bak Pau). A traditional Hokkien dish, the pork is braised in soy sauce and spices and served sandwiched in steamed rice flour buns, resembling a burger. With Cinco de Mayo just around the corner, I thought I'd share some versatile Singaporean dishes that can be eaten as a taco!
Braised Pork Belly Taco (Kong Bak Taco)
by Miss Crumbs A Lot, inspired by The Meat Men
3 lb Pork Belly (Cut into 1" thick slices)
6 oz Shallots (thinly sliced)
18 cloves of Garlic (slightly smashed)
9 tbsp Cooking Oil
12 slices Dried Galangal
12 tbsp Dark Soy Sauce
3 Cinnamon Sticks
6 Star Anise
3 tbsp Chinese 5-Spice Powder
1 1/2 tbsp Cumin Powder
1 1/2 tsp Salt
3/4 White Pepper Powder
3 tsp Sesame Oil
3 oz Rock Sugar
5 cups Water
1. In a large pot, heat up the cooking oil. Add in sliced shallots and smashed garlic. Stir fry until they are soft and fragrant.
2. Add in pork belly slices and stir fry until they are browned on both sides.
3. Add in dark soy sauce, star anise, cloves, Chinese 5-spice powder, cumin powder, salt and white pepper powder. Mix well,
4. Add in water, sesame oil, rock sugar and dried galangal. Mix well.
5. Bring it to a boil then lower heat and simmer covered for 1 1/2 hours.
5. Serve with tortilla and cilantro leaves.
Makes 20 to 25 tacos
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.