Pork Stewed with Soy Bean Paste and Spices

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Recipe source (with changes): Chef Alan Koh, author of ‘Quick & Easy Hawkers’ Fare (Bilingual Edition)’


600 gm Pork Belly or Meaty Spare Rib, cleaned and uncut

2 litres Water


5 slices Ginger
3 cloves Garlic, peeled and lightly bruised
1 stalk Spring Onion, chopped roughly into sections
1 Star Anise
1 piece Cinnamon Quill, about 5 cm in length


1 1/2 tbsp Fermented Soy Bean Paste
2 tbsp Light Soya Sauce
1 tbsp Oyster Sauce
5 tbsp Shaoxing Wine
1 tsp Sesame Oil
2 tsp Sugar
1 tbsp Corn Flour Water, as thickening solution
Coriander leaves and Spring Onion, chopped, for garnishing


1.  Heat up the oil in a deep pot over medium heat.  When hot, add spices and fry until fragrant. Add the water, and bring to boil.

2.  Place the pork belly or spare rib into the boiling water, making sure that the meat is covered in water. Add the seasonings (except the corn flour water) and bring to boil again.

3.  Lower heat and stew until meat is tender, about 2 hours.  If the stewing liquid is reduced before meat becomes tender, add a little water at a time, to the pot. When meat has reached desired tenderness, dish up the meat and set aside. When it has cooled slightly, cut into 2-cm thick slices.

4.  Return the stewing liquid in the pot to a boil over medium heat. Thicken with corn flour water to desired consistency.

5.  Place cut pork slices on a serving dish. Spoon the thickened gravy over the meat. Sprinkle with coriander leaves and spring onions, and serve hot.

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