A tasty Shanghai-style dish, this pork belly is tender and flavoursome with the dark, sweet and salty sauce. Another New Shanghai restaurant favourite.


  • Pork belly (500-600)

  • Yellow Crystallized Sugar (3-4 spoon)

  • Dark soy sauce (1 tablespoon)

  • Light Soy sauce (1 tablespoon)

  • Ginger (2 slices)

  • Shallot 1-2 pieces

  • ShaoXing Rice Wine (1.5 tablespoon)


  • 1.

    Cut pork belly into small cubes about 2-3 cm sq.

  • 2.

    Put pork belly into boiling water for 2 min - to reduce the unwanted smell of the pork. Remove the water and rinse the pork.

  • 3.

    Warm up half spoon of cooking oil in a wok. Stir-fry the cut pork in a wok with ginger, shallot, and stir for 3 min. Then add the ShaoXing rice wine.

  • 4.

    Stir for another minute, and then pour in water up to a level that it covers the pork. Once the water starts to boil, turn down the heat.

  • 5.

    Now add in the rest of the ingredients and let it stew until the water in the wok becomes a sticky sauce. Make sure you stir the pork every 10min so it will not stick to the wok.

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