Braised pork belly/shoulder in sweet glaze soy sauce. Perfect with steam white rice and stir-fried vegetables for dinner!


Prep timeCook timeTotal time
10 mins50 mins1 hr
Serves 4-5 pax


  • 450g pork belly/shoulder
  • 4 slices ginger
  • 1 cinnamon stick
  • 3 star anis
  • 3 clove
  • 5 garlic cloves (unpeeled)
  • 1 tbsp sugar/rock sugar
  • 900ml water
  • 4 boiled eggs

Pork marinade:

  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper
  • pinch of salt

Sauce mixture:

  • 2 tbsp light soy sauce
  • 2 tbsp kechap manis
  • 1/2 tsp five spice powder
  • 1/2 tsp white pepper
  • pinch of salt


  1. Lightly pound the garlic cloves (leave it unpeeled).

  2. Boil the eggs and peel it.

  3. Heat up a pot of boiling water and add the ginger to it.

  4. Add in the pork and blanch for 5 minutes.

  5. Strain the pork and throw the ginger away.

  6. In a pot, heat up oil and stir fry the cinnamon, star anis, cloves and garlic.

  7. Add in and fry the cooked pork into the pot.

  8. Pour in the sauce mixture and sugar.

  9. Add 900ml water, leave it to boil.

  10. Once boiling, lowing the fire to simmer and add the cooked peeled eggs.

  11. Simmer for another 30 minute before serving with warm white rice.

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