Braised Pork Belly with Shrimp Paste Claypot蝦醬腩肉煲
A classic Cantonese claypot dish featuring tender pork belly braised with pungent shrimp paste, aromatic garlic, and chili, creating a rich and savory flavor profile. Best served hot with rice.
01Ingredients
- 500g pork belly, cut into 1-inch pieces
- 2 tbsp fermented shrimp paste
- 5 cloves garlic, minced
- 2 slices ginger, thinly julienned
- 1 red chili, deseeded and sliced (optional)
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
- 280ml water
- 1 tsp cornstarch
- 2 tbsp cooking oil
- 2 stalks spring onions, chopped
Nutrition (per serving)428kcal
- Protein24.5g
- Carbs3.2g
- Fat34.8g
Fiber 0.3 gSodium 742 mg
02Steps
- Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and set aside.
- Heat cooking oil in a claypot or heavy-bottomed pot over medium heat. Sauté minced garlic, julienned ginger, and sliced red chili until fragrant.
- Add the blanched pork belly to the pot and stir-fry for 3-5 minutes until lightly browned.
- Push the pork belly to one side. Add shrimp paste to the empty side of the pot and stir-fry for 30 seconds until fragrant. Mix well with the pork.
- Pour in Shaoxing wine, light soy sauce, sugar, and water. Bring to a boil, then reduce heat to low, cover, and braise for 35 minutes until the pork is tender.
- Mix cornstarch with water to create a slurry. Stir the slurry into the braised pork belly and cook for 1-2 minutes until the sauce thickens.
- Garnish with chopped spring onions and serve hot with rice.
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