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Braised Pork in Mao's Family Style

Preparation Time:   30  (mins)
Cooking Time:   90  (mins)
Cooking Method:   Spice poached
Cook level:   Normal

Hot Level 2

Pork belly 600 g [with skin]
Oil 20 g [vegetable oil]


Premium Light Soy Sauce 6 g
Premium Dark Soy Sauce 3 g
Shao Hsing wine 15 g
Premium Oyster Sauce 10 g
Premium Light Soy Sauce 9 g
Guizhou black bean chili sauce 8 g
Premium Dark Soy Sauce 3 g
Chicken Bouillon Powder 2 g
Water 400 g
Rock sugar 20 g
Shao Hsing wine 15 g
Sliced ginger 15 g
Green onions knots 15 g
Garlic 8 g
Fermented black bean 6 g
Dried chili 5 g
Star anise 2 g

  1. Rinse pork belly.  Cut into 3.5cm cubes.  Set aside.
  2. Marinate pork belly for 30 minutes.
  3. Heat work on high heat.  Add oil and heat until medium hot.  Saute dried chili, fermented black beans, garlic, sliced ginger, green onion knots and pork belly.  Stir-fry until pork is coloured and fragrant.  Add Shao Hsing wine, Guizhou Black Bean Chili Sauce, Lee Kum Kee Premium Light Soy Sauce, Lee Kum Kee Premium Dark Soy Sauce, Lee Kum Kee Premium Oyster Sauce, star anise, water and rock sugar.
  4. Boil  and turn to low heat.  Cover with lid and cook for about 70 minutes until pork belly is very tender.  Add Lee kum Kee Chicken Bouillon Powder.  Turn to high heat and cook until the sauce thickens.  Put on a serving plate.

    * In China market, Guizhou Black Bean Chili Sauce is called as Black Bean Chili Sauce.

Tag: Pork

Choose pork belly with a little fat and more lean meat. Follow the principle of "less water and low heat"during braising.
Chef Recommendation

Guizhou Black Bean Chili Sauce enhances the umami and aroma of the braised pork,which complements the rich and spicy dish perfectly. Oyster Sauce enhances the umami flavour of the pork,but should not be added too much. Dark Soy Sauce replaces rock sugar to offer colour to the dish.

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