“A traditional Shanghainese dish which is rich in flavor, with pork that will melt in your mouth.” David Zhou, David’s (Prahran)


  • Pork Belly 500g (cut it into 3cm × 4cm pieces)

  • Red fermented bean curd 50g (or red rice, ground into small pieces)

  • Seasoning

  • Salt (1 tablespoon)

  • White sugar (3 tablespoon)

  • 2-3 Star anises

  • 2 slice fresh ginger and 5×5 cm spring onion

  • 2 tea spoon of Chinese wine

  • Corn flour 2 teaspoon with 1/3 cup cold water, mix well.


  • 1.

    Add red fermented bean curd into 6 cups of water until boiled. Remove the red fermented bean curd and keep the ‘red water’.

  • 2.

    Add pork belly into 6 cups of water until boiled and wash.

  • 3.

    Add pork belly and above seasonings 1-4 into the ‘red water’ until boiled. Stew over medium heat till the pork is soft (up to 2 hour).

  • 4.

    Turn to high heat.

  • 5.

    Add corn flour water and stir for 2 minutes.

  • 6.

    Remove and dish up.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 286kj
  • Fat Total 27g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 5g
  • Sugar 4g
  • Sodium 161mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of David Zhou (David’s Restaurant) for Centro Box Hill

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