• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 700g belly pork with bone
  • 1/2 tsp dark soy sauce
  • 200g broccoli, cut into florets and blanched
  • 500ml water
  • Thickener: 1 tbsp potato starch and 2 tbsp water
  • (A):
  • 8 dried Chinese mushrooms, soaked
  • 3 star anise
  • 3 cloves
  • 4 cm cinnamon stick
  • 3/4 tsp cumin seeds
  • 1 stalk spring onion
  • 50g ginger, crushed
  • 1 tsp chopped garlic
  • 1 tbsp sesame oil
  • Sauce (B):
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp Shao Hsing Hua Tiau wine
  • 1/2 tsp sesame oil
  • 1 1/2 tsp pepper
  • 1 tbsp rock sugar
  • 1/2 tsp chicken stock seasoning


  1. Place belly pork in a pot of boiling water. Blanch for 3-4 minutes. Remove and rinse well. Use a fork to prick holes on the skin then rub the skin with dark soy sauce. Deep-fry pork in hot oil over medium low heat until golden brown. Remove and soak pork in a basin of ice-cold water for 25-30 minutes. Drain and set aside.
  2. Place the prepared belly pork in a heavy-based stock pot. Add (A). Pour in water and add (B). Braise for 40-45 minutes or until meat is just tender. (Do not allow meat to overcook; the texture of the meat should have bite.) Remove and place on a serving plate.
  3. Strain the gravy to remove impurities and adjust with thickener. Dish out the gravy and pour over pork. Serve garnished with broccoli.

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