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

Recipe Ingredient

  • 1 kg belly pork with skin intact
  • 1 tbsp dark soya sauce
  • 1 litre water
  • 10 cloves garlic with skins on
  • 5 thin slices ginger
  • 3 dried chillies
  • 1 stalk spring onion
  • 2 star anise
  • 5cm cinnamon stick
  • Sauce ingredients
  • 125ml light soya sauce
  • 1/4 tsp salt or to taste
  • 1 tbsp sugar or to taste
  • 1/2 tsp Chinese Five Spice powder (Ng Heong Fun)
  • 1/2 tsp pepper
  • 1/4 tsp sesame oil
  • 2 tbsp kei chi


  1. Clean pork and using a sharp knife, score lean meat down the length to divide the pork into two or three strips.
  2. Rub the meat and skin with dark soya sauce then deep-fry in hot oil until the skin becomes crisp. Drain completely from oil.
  3. Heat wok with 2 - 3 tablespoons oil and sauté garlic, ginger, spring onion, star anise, cloves, cinnamon stick and dried chillies until fragrant.
  4. Add water, belly pork and combined sauce ingredients, bring to boil and simmer covered for 1 - 2 hours or until meat is tender and the sauce is thick. Dish out and slice the pork into serving slices.
  5. To serve, arrange pork slices on a plate and pour the sauce over them.

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