Shermay’s Stewed Pork Belly with Steamed Buns (Kong Bak Bao / Tau You Bak)


  • 800 gm pork belly (Huber’s Butchery)
  • 1 jar (240 ml) Singapore Meat Marinade
  • 2 pcs star anise (Huber’s Butchery), optional
  • 1 pc cinnamon stick (Huber’s Butchery), optional
  • 10 pcs (2 packs) Chinese bread buns (mantou), optional



  1. Slice pork belly into pieces, about 1 cm thick by 2 inches wide.
  2. Blanch by immersing the pork in cold water then bringing it to a boil. Pour away the scum (biege or white impurities which rise to the surface) and water. This is the first boil.
  3. Add the meat to a mixture of Singapore Meat Marinade and water (about 50-50 water to marinade). Need only enough to cover the meat. This is the second boil.
  4. Simmer (low-to-medium heat) for about 45-60 min until tender and the sauce has reduce.
  5. Stir and check it often towards the end to avoid the sauce burning.
  6. Steam some mantou to serve on the side.
  7. It can be served with sliced or shredded cucumber, or an Asia slaw made of carrots, cucumber and turnip, with some coriander and peanuts.

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