Serves a Crowd

Chinese Pork Sliders

February 12, 2017
5 Ratings
Photo by Clair K
  • Serves 6
Author Notes

The Taiwanese call it “Gua Bao”, but most Singaporeans know it as Kong Bak Pau. Tasty and great for house parties! —Clair K

What You'll Need
  • Pork Marinade
  • 4.4 pounds Pork Shoulder
  • 2 tablespoons dark soy sauce
  • 2 tablespoons soy sauce
  • Handful garlic cloves, flatten
  • 2 pieces star anise
  • 1/4 teaspoon cinnamon powder
  • 1/2 teaspoon five spice powder
  • 1/8 teaspoon clove powder
  • 1/2 teaspoon sugar
  • 1 tablespoon sesame oil
  • Braised Mushrooms & Condiments
  • 100 grams shiitake mushrooms, thinly sliced
  • 1 tablespoon dark soy sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • Handful garlic cloves, flatten
  • 1/2 piece star anise
  • 1/8 teaspoon cinnamon powder
  • 1/4 teaspoon five spice powder
  • 1/8 teaspoon clove powder
  • 1/4 teaspoon sugar
  • 1/2 cup water
  • Bunch coriander
  • 15 grams cashew nuts
  • 5 grams sesame seeds
  • 6 pieces Pre-made Bao
  1. Pork Marinade
  2. Mix all the ingredients for pork marinate together.
  3. Scorn the skin of the pork. Pour the marinade over pork and massage it into the meat. Make sure it covers every surface of the pork. Place the garlic and star anise in between the slits on the pork skin. Cling film and let it rest overnight in the fridge.
  4. Preheat oven to 220 degree celsius. Place the pork on a roasting pan and pour any remaining sauce all over pork. Roast in the oven for 30mins. After that, decrease oven temperature to 190 degree celsius and roast for 1hr 50mins. To check if the pork is ready, use a sharp knife and pierce into the middle of the pork. Juice should be clear in colour. Alternatively you can use a thermometer and the middle of the pork should be at a temperature of 70-80 degree celsius, depending on how pink you like your meat to be. Let the pork rest for 20-30mins and slice into thin pieces.
  1. Braised Mushrooms & Condiments
  2. Prepare the braised mushrooms. put all the ingredients in a saucepan and bring it to a boil. Let it simmer until mushrooms are tender and the sauce is slightly reduced.
  3. Blitz sesame seeds and cashew nuts together until a semi fine texture. I like chunks of cashew thus I only blitz until it’s coarse. Alternatively you can chop up the nuts and mix in sesame seeds after.
  4. Steam Pau for 5mins. Once Pau is ready, assemble your sliders with slices of meat, mushrooms, nuts and coriander.

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