Pork belly dishes are tasty and easy to cook. They also make for a delicious meal.


450g pork belly
2 stalks spring onion
20g garlic cloves, smashed
3 slices ginger
1.5 litres water

Spices (A)
3cm cinnamon stick
2 star anise
4 cloves
1 piece black cardamom
4cm licorice
2 thin slices tong kwai
8 red dates
8 black dates

Seasoning (B)
3 tbsp light soy sauce
25g rock sugar
½ tsp salt, or to taste
1 tbsp oyster sauce
¼ tsp pepper
2 tbsp Shao Hsing Hua Tiau wine

Scald pork belly in boiling water for 10 minutes. Remove and prick the skin with a fork. Dab dry with kitchen paper towels.

Deep-fry the pork belly in hot oil (skin side down) for 6–8 minutes. Dish out and rinse under running tap water. Put aside.

Combine spices (A) and seasoning (B) in a nonstick saucepan. Add spring onion, garlic and ginger slices. Pour in water and cook to a boil.

Place prepared pork belly in a pot.

Braise over medium low heat for about 45–60 minutes or until meat is cooked through and the gravy is reduced and flavours absorbed by the pork.

Dish out pork belly and cut into thick slices.

Steamed salted belly pork with rice wine


400g pork belly
1 tbsp salt
150ml Chinese rice wine
20g old ginger, smashed
1 stalk spring onion
1 litre water

Mustard dipping sauce (optional)
2 tbsp dry mustard or mustard sauce
2 tbsp red wine vinegar
Adequate soft brown sugar
1 egg yolk
1 tsp chilli flakes
2 tbsp sour cream or crème fraiche

Put water, ginger and spring onion in a saucepot. Bring to a boil over high heat.

Add in pork belly and boil for 20 minutes over medium high.

Next, cover the pot with a lid and poach the pork in the hot water over low heat for 15–20 minutes or until meat is just cooked. Dish out and leave to cool completely.

Rub salt all over the cooked meat and place in a ceramic bowl.

Pour in rice wine and allow meat to marinate overnight in the refrigerator.

Remove salted pork belly from the marinating liquid.

Place on a steaming plate and steam in high heat for 10–15 minutes. Drain and cut into thick slices.

For the dipping sauce:

Combine all ingredients in a small bowl.

Stir to mix well.

Sprinkle over with chopped spring onion and coriander leaves.

Stir-fried fragrant pork belly with ginger crisps


400g pork belly, cut off the skin
2 tbsp cornflour
100g ginger, finely shredded
10g chopped garlic
½ tsp dark soy sauce
1 tbsp sesame oil
10ml Shao Hsing Hua Tiau wine
Adequate oil for cooking
1 stalk spring onion, cut into sections

Seasoning (A)
1 tbsp light soy sauce
salt and pepper to taste

Sauce (B)
2 tbsp light soy sauce
2-3 tbsp sugar or to taste
2-3 tbsp water
½ tsp chicken stock powder

Blanch pork belly in boiling water for 15 minutes.

Dish out and cut into thin slices.

Marinate pork belly pieces with seasoning (A).

Add 2 tablespoons corn flour and leave aside for 10 minutes.

Deep fry marinated meat in medium hot oil till crispy. Dish out and set aside.

Heat 2 cups oil in a wok and add a pinch of salt. Fry ginger and garlic until crispy and fragrant. Dish out and put aside.

Leave 1 tablespoon hot oil in the wok and add 1 tablespoon sesame oil. Splash in Shao Hsing Hua Tiau and add dark soy sauce.

Add in crispy pork pieces. Toss and fry till well combined.

Keep tossing the meat and add Sauce (B). Fry for 5–10 minutes till meat is done.

Add crispy garlic and ginger to the meat.

Toss briefly, then add spring onion.

Dish out to serve.