Kong Bak Dark Soya Sauced Pork Recipes

Steps:

• Finely grind coriander seeds in grinder. Stir together ground coriander and 2 tablespoons water in a small bowl.
• Coarsely purée shallots and garlic in mini processor, scraping down side occasionally. Heat oil in a 6- to 7-quart wide heavy pot over moderately high heat until hot but not smoking, then cook shallot purée with cinnamon stick, stirring occasionally and scraping up any brown bits, until pale golden, 4 to 5 minutes. Add coriander mixture, mashed soybean sauce, sugar, and cloves and cook, stirring, 2 minutes. Increase heat to high, then add pork and cook, stirring occasionally, until pork is no longer pink on the outside, 2 to 3 minutes. Add soy sauce and remaining 5 cups water and bring to a boil, stirring occasionally. Reduce heat and simmer, partially covered, until meat is tender, 1 1/2 to 1 3/4 hours.
• Meanwhile, blanch bamboo shoots in a large saucepan of boiling water 1 minute, then drain well in a colander. Stir bamboo shoots into braised pork and simmer, uncovered, until tender, about 15 minutes. (Liquid should be reduced to about 2 cups. If necessary, transfer pork and bamboo shoots with a slotted spoon to a bowl and boil liquid to reduce, then stir in pork and bamboo shoots.) Discard cinnamon stick and season with salt.

Steps:

• Mix first 5 ingredients and leave alone for 5 mins.
• Mix next 2 ingredients in another bowl.
• Put flour in bowl, make a hole in the middle and pour in first mixture.
• Mix.
• Pour in second mixture.
• Mix and knead dough till smooth.
• Should not be sticky.
• Put dough in a greased bowl, cover with damp cloth and leave to rise till double.
• On a floured surface, divide dough into four portions.
• Roll out and divide each into equal (chicken egg sized) portions.
• Flatten and shape each into a 0.
• 5 by 7 cm circle.
• Brush lightly with oil.
• Fold into two (a bit like parker house rolls but equal halves) Place on greaseproof paper.
• Place apart on trays.
• Cover with dry cloth and leave in warm place to rise for 15- 20 mins.
• Steam over rapidly boiling water for 7- 10 mins.
• Remove from steamer, cool and remove paper.
• Open up the bun and stuff the meat in and it's ready to eat!