Kong Bak Pau

1. Attach Kneading Hook to your Kitchen Machine. Mix 500g Hong Kong flour, instant yeast, salt, sugar and baking powder on Speed 3.

2. Add cold water gradually. Increase to Speed 4 when the dough starts to form. Continue to add 80g of excess Hong Kong flour while mixing. This helps to form the dough with ease. The entire mixing process should take about 30 minutes.

3. When the dough is formed, add shortening and beat for about 2 minutes.

4. Line your baking tray with baking paper. Remove dough from mixing bowl and dust with excess flour if needed. Split and shape dough into individual balls of 30 to 40g.

5. Dust your rolling pin with excess flour and flatten the balls with rolling pin. Brush oil on the surface of the flatten doughs and place them on baking tray. Fold the doughs in half and set aside to proof for about 15 to 20 minutes.

6. Preheat your Oven on Steam mode. Steam proofed dough for about 12 to 15 minutes.

1. Add sesame oil, ginger, garlic, dark soy sauce, caramelised bean sauce, chicken stock, cloves and cinnamon in a pot, and bring it to a boil.

2. Add pork belly to the pot and submerge it fully into the sauce mixture. Simmer till tender, for about 1.5 to 2 hours. Add sugar and pepper to taste. Remove the meat after to cool and set aside the sauce mixture.

1. Deseed and chop red chilli finely. Remove the stem and chop spring onions finely. Soak chopped spring onions in a bowl of ice water.

2. Slice braised pork belly into 1 – 2cm thickness or as desired. Place sliced meat in the steam bun and drizzle sauce over the meat. Garnish with fried shallots, chopped spring onions, chopped red chilli and coriander.

3. Serve and enjoy.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.

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