Love of pork belly and bunsAlthough Mr Sean Lim’s restaurant, Mojo in Telok Ayer, serves trendy grain bowls, he still yearns for his father’s simple home-cooked food. One dish, in particular, is an indulgent potluck party favourite – kong bak pau (pork belly buns). The 28-year-old has fond memories of the dish – thick-cut slabs of tender pork belly cooked in a herbal braising sauce, sandwiched with crisp lettuce and coriander in a steaming hot bun. The ingredients are plated separately so everyone can have fun filling his own bao. He says: “I love eating the bun with the gelatinous fat from the pork, dipped in my grandmother’s super spicy chilli. The flavours are always consistent and good. It is a simple one-pot dish that can be done in a pressure cooker as well.” The recipe is part of his father’s repertoire. The older Mr Lim keeps a folder of recipes which his son uses as a reference point for his cooking.
Read Full Article at http://www.straitstimes.com/lifestyle/food/love-of-pork-belly-and-buns