• Prep Time 20 minutes
  • Cook Time 90 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 600g belly pork
  • 1½ tbsp thick soy sauce
  • 2 star anise
  • 5cm cinnamon stick
  • 5 cloves
  • 3 pieces liquorice (kam choe)
  • 3 stalks spring onion
  • 1 litre water
  • Seasoning
  • 2½ tbsp light soy sauce
  • 2 tbsp oyster sauce
  • ½ tsp pepper
  • 2 tbsp Shao Hsing Hua Tiau wine
  • 50g rock sugar
  • Thickening
  • 1 tbsp cornflour mixed with 1 tbsp water


  1. Blanch belly pork in boiling water for 10-15 minutes. Remove and drain well. Rub thick soy sauce over the meat and skin side of the belly pork. Deep-fry in hot oil.
  2. Combine seasoning ingredients with star anise, cinnamon stick, cloves, liquorice, spring onion and water in a deep saucepot. Bring to a boil. Add the belly pork and simmer for 1-1½ hours or until meat is just tender.
  3. Remove the belly pork and cut into thick slices and thicken the gravy with cornflour mixture. Serve the meat with the sauce.

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