Braised Pork Belly with Abalone

Braised Pork Belly with Abalone

Serves 4


  • 1 can of Ocean Road premium abalone in brine 130g
  • 600g pork belly, cut into 2-3cm cube
  • 5 thin slices of ginger
  • 2 star-anise
  • 2 bay leaves
  • 20g rock sugar
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce



    1. Blanch the pork in boiling water for 2-3 minutes, then rinse the pork under cold running water.
    2. Put the pork into a clean pot. Add Shaoxing rice wine, hot water (to a level barely covering the pork), light soy sauce, dark soy sauce, ginger, star anise, and bay leaves. Bring to boil.
    3. Cover with a lid and simmer for 1-1.5 hours until the meat is fork-tender.
    4. Add sugar, and then turn up the heat to reduce the broth until thickened.
    5. Add the drained abalone and stir through with low heat.  Cook for a further 2 minutes.
    6. Serve with rice and Asian vegetables.