Mad Butcher's Butcher Est. 1971

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Shanghai-style Braised Pork Belly


- 400g pork belly
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tbsp Chinese rock sugar
- 3 tbsp Chinese cooking wine
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 2 cups water
- 2 tsp sesame seeds
- toasted
- 1 spring onion
- finely sliced
- 1 lime
- cut into wedges
Serves : 4
Cooking time: 1 hour 10 mins


Bring a large pot of water to the boil, and blanch the pork belly for 3-5 minutes.

In a wok over low heat, add both the oils and sugar, cooking until the sugar has slightly melted. Add the pork and increase the heat to medium. Cook the pork on all sides until lightly brown.

Turn the heat back to low and add the cooking wine, light soy sauce, dark soy sauce and water. Cover with a lid and simmer on low for about 45 minutes to an hour – until the pork is fork tender.

To prevent burning the pork throughout, add a little water every 5-10 minutes.

Serve sliced with fresh spring onion and lime wedges.

Recipe from


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