KONG BAK WITH SHIITAKE MUSHROOM

Ingredients:

1 kg pork belly
20 pieces of shiitake mushroom

Water for blanching

Marinade:

7 tablespoon dark soya sauce
2 tablespoon oyster sauce
4 tablespoon sugar
2 tablespoon tomato sauce
2 teaspoon white pepper
1-1/2 teaspoon five spice powder
2 teaspoon salt
2 tablespoon hua tiao wine
3 stick of cinnamon
8 pieces of star anise
3 bulbs of garlic (unpeel)

Method:

1) Cut pork belly into long strip and blanch in
water and drain well

2) Pan fry (without oil) pork belly lightly on both
side, leave on rack top drip off excess oil

3) Cut each strip of pork belly into smaller pieces,
add all marinade and marinate for at least 2 hours

4) Arrange pork belly and shiitake mushroom at
interval (i.e. pork belly 1 layer, shiitake mushroom, repeat)
on a tray suitable for steaming

5) Pour remainder marinade over tray and steam
for 2 hours over low fire

6) Serve with lettuce in plain sandwich bun