Indulgence … 焢肉包
焢肉 kong bak is one of those things which you either love or hate. Slabs of pork belly braised in a thick and dark soya based sauce mixture for several hours in very low heat to create that melt-in-the-mouth textures while the fatty layers and pork rind are still intact but developed an almost gelatine-like consistency. Wobbly collagen packed meat with a plenitude of flavours in savoury, sweetness and spice, highly sought after by some but on the other hand frowned upon with utmost contempt and disgust by some others. Thankfully, I belong to the first category and I’m most certainly proud that I am. If you belong to the loser latter group, give the dish a try and maybe your perception on food would change. 🙂
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travellingfoodies 