{"id":8109,"date":"2017-03-28T05:20:36","date_gmt":"2017-03-27T21:20:36","guid":{"rendered":"http:\/\/theburningkitchen.sg\/?p=8095"},"modified":"2018-10-22T16:28:10","modified_gmt":"2018-10-22T08:28:10","slug":"braised-pork-buns","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/braised-pork-buns\/","title":{"rendered":"Braised Pork Buns (Kung Bak Pao \u6263\u8089\u5305)"},"content":{"rendered":"

\"Braised<\/p>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

Braised Pork Buns (Kung Bak Pao) was my late father’s favourite dish, and he\u00a0used to bring us to Beng Hiang Restaurant for his favourite dish. In those days, it was located at an old shop house along\u00a0Amoy Street, but has recently shifted to Jurong Gateway Road.<\/p>\n

It was (and still is) one of the most famous restaurants in those days which serves authentic Hokkien Cuisine, and its specialty dish, Kung Bak Pao, would be seen on almost every table in that restaurant.<\/p>\n

I just cooked this dish for my family a few days ago. My 93 year-old mother-in-law enjoyed eating the Braised Pork Buns. The same can be said of my family members too. Look at how tender and moist the\u00a0Kung Bak is after cutting it!<\/p>\n

 <\/p>\n

\"Braised<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

People have asked why my Kung Bak is white instead of black. My explanation is simple: instead of cutting it into small pieces to cook, I prefer to cook it first before cutting. I find that the black and white color contrast looks nice and appetising, and the meat has a more moist and ‘melt-in-your-mouth’ texture because all the tenderness and fats are sealed in! What about you, do you like my white Kung Bak?<\/p>\n

 <\/p>\n

\"Braised<\/p>\n

<\/h1>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n