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Braised Pork Belly (Kong Bak)

Print Recipe
Braised Pork Belly (Kong Bak)
Course Dinner, Lunch
Prep Time 35 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
Main Ingredient
  • 1 kg pork belly with skin in one large piece
  • 1/2 tsp five-spice powder
  • 2 cups Water
Spices
  • 1 large Onion peeled and diced
  • 5 cloves garlic
  • 1 medium cinnamon stick
  • 1 star anise
  • five spice powder for marinating
Seasoning
  • 1/4 cup soy sause
  • 1/3 cup Dark Soy Sauce
  • 1/3 cup rock sugar
  • 1/4 tsp Ground White Pepper
Optional
  • Cilantro leaves for garnish
Course Dinner, Lunch
Prep Time 35 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
Main Ingredient
  • 1 kg pork belly with skin in one large piece
  • 1/2 tsp five-spice powder
  • 2 cups Water
Spices
  • 1 large Onion peeled and diced
  • 5 cloves garlic
  • 1 medium cinnamon stick
  • 1 star anise
  • five spice powder for marinating
Seasoning
  • 1/4 cup soy sause
  • 1/3 cup Dark Soy Sauce
  • 1/3 cup rock sugar
  • 1/4 tsp Ground White Pepper
Optional
  • Cilantro leaves for garnish
Instructions
  1. Pat the pork belly dry with a kitchen towel. Rub the pork belly with five-spice powder and set aside for 30 minutes
  2. Searing the meat (optional): Prese [SAUTE] Mode, add about 1 tablespoon of cooking oil and sear the whole pork belly until golden brown.
  3. Press [MEAT/STEW] function with Instant pot: Transfer pork belly into Instant pot. Add water, spices, and seasonings. Cover the lid, turn to seal, Press the Pressure Cook mode and set the timer to 45 minutes.
  4. Natural release pressure and gently remove pork belly to a chopping board and let it rest for 10 minutes before slicing.
  5. Serving suggestions: Slice pork belly into serving pieces (large or bite-size is up to you). You can serve this with noodle, rice, steamed buns, taco, or salad.
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