Stewed Pork Belly with Dried Beancurd Skin, Cabbage and Fermented Soy Bean

Guten Appetit

Difficulty: Medium

Servings: 6

Preparation Time: 45 mins

Cooking Time: 120 mins

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  • 1.5kg​​​ Pork belly – Cut into chunks
  • 200g​​​ Dried beancurd skin – Soaked and softened in water
  • 200g​​​ Shiitake Mushrooms - Sliced
  • 50ml​​​ Cooking Oil
  • 20g​​​ Red Chilli – Sliced thinly and deseeded​
  • 60g​​​ Garlic - Blended
  • 50g​​​ Fermented Soy Beans - Blended
  • 30g​​​ White Onion - Blended
  • 800g​​​ 'Bak Choy' (Chinese Cabbage)
  • 2L Chicken Stock
  • 30ml​​​ Dark Soy Sauce
  • Salt, to taste
  • White Pepper Powder, to taste
  • Coriander Leaves, to garnish


Step 1.

Add garlic, onion and soy beans into the food processor, then blend them into a paste.

Step 2.

Add oil and fry paste in a medium-heated pot.

Step 3.

Add chicken stock, soy sauce, pork belly and softened beancurd skin into pot.

Step 4.

Increase heat to bring the gravy into a boil.

Step 5.

Cover gravy with parchment or baking paper while it simmers for 1.5 hours.

Step 6.

Next, add mushrooms, cabbage, chilli, salt, pepper and chopped coriander.

Step 7.

Cook for another 20 minutes approximately, or till pork becomes tender.

Step 8.

Garnish with coriander leaves and serve with rice or steamed potato.

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