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Braised 'Dong Bo' Pork Belly with Lingzhi & Licorice Root

23 Jan 2014

Ingredients (Serves ten)

1kg Pork Belly
200g Dark Soy Sauce
150g Chinese Wine
80g Rock Sugar
40g Spring Onion
40g Ginger
4pcs Licorice Root
1pc Lingzhi
A sprinkling of Star Anise
A pinch of Cinnamon


1. Put the pork belly into hot water and blanch for five minutes. Remove and place in hot oil and fry.

2. Slice pork belly into 3cm x 1.5cm strips.

3. Heat oil in a saucepan. Add pork belly and stir-fry. Add ginger, spring onion, dark soy sauce, rock sugar and water. Cook for half an hour. Add Lingzhi and licorice root; stew for 1.5 hours.


Recipe courtesy of Chef Ku Keung from the Conrad Centennial Singapore. This article first appeared in NATURA magazine issue No.4.