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Braised Pork Belly with Shaoxing Wine & Soy Sauce in “Pagoda” Style

Here are the ingredients that you will be needing!


【1】 500g pork belly,

【2】 150g potatoes

【3】 500g greens


【1】 160g Shaoxing wine,

【2】 50g soy sauce,

【3】 50g shallots,

【4】 8 slices of ginger,

【5】 30g sugar,

【6】 20g oil


【1】 Take a pound of fresh bastion meat or pork belly. For health, you still need to pick meat with less fat layer. If it is pork belly, the width of the meat should not be too narrow, otherwise it will not be possible to make a pagoda after the heat shrinks. I personally think it should be ten centimeters wide and narrow.

【2】 After the meat strips are cleaned, blanch in the pot, remove the froth and debris, cook for about five minutes, remove and rinse.

【3】 The meat strips are changed into large pieces of meat. The reason for changing the knife after cooking is to make the meat more square and avoid deformation caused by blanching. If you are making meat, the meat can be smaller, but if you want to change it into a pagoda later, the meat must be larger.

【4】 Put the oil and sugar in the wok and boil it on low heat. This is the rhythm of frying. Friends who don’t like heavy colors can skip this step and cook the meat directly. The white sugar should be boiled until it changes color. After starting the fire, one is to reduce the heat, and the other is to keep stirring to avoid mashing or overheating, the sweetness will become bitter.

【5】 This step is a very dangerous step, so let everyone pay attention first. After the sugar color in the frying pan becomes darker, put the meat in the frying pan for coloring. First, the skin is down. At this time, there will be a lot of hot oil splashing. , Let me put it emphatically, take care of safety. It's best to have a splash net or something to stop it, of course, the pot cover is actually the best shield.

【6】 The meat is almost colored. Put the Shaoxing wine, soy sauce, green onion, ginger, etc. into the pot to simmer, then put it on the pressure cooker, the same as the normal stew, hold for about 25 minutes. For those who don’t use a pressure cooker, use a casserole or a wok to stew the meat, and it will be about an hour and a half. Just add more Shaoxing wine and water.

【7】 The meat will be cooked by hours. By this time the impatient friends can actually eat meat. But in order to look good and have fun, the process of changing the knife has just begun. Take out the meat and let it cool. It is best to freeze it slightly or refrigerate it overnight, so that the meat is tighter so that it won’t be broken.

【8】 The process of changing the knife is a test of patience. The meat layer must be thin and cannot be broken. My experience is to put two mutton skewers on the upper and lower sides of the meat so that you don't have to be afraid of cutting it every time. In addition, you can also use chopsticks in this way when making cucumbers. After changing the knife, the meat piece becomes a meat strip.

【9】 After cutting, roll the meat strips into a pagoda shape. Use toothpicks to put on the unstable places, and the small pagoda will take shape.

【10】 The space inside the pagoda can be filled with other ingredients, both for balanced nutrition and to support the pagoda. You can put all the ingredients that can be steamed with meat, such as plum vegetables, taro, yam, and potatoes, and put them on the plate.

【11】 Pour some stewed meat soup, sprinkle some salt if it is not flavorful, and put it in a steamer on high heat for 25-30 minutes.

【12】 It can be eaten after it is out of the pot and around greens. This is the combination of pagoda meat and meat, pagoda braised pork.

The above food formula, especially the seasoning formula, is for your reference only. I suggest you make adjustments to different degrees according to the actual situation of different raw materials in your country. Because the above recipe is only my recipe and making method in Hong Kong.


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1 Comment

Dec 14, 2020

Mmmmhhmmm. This recipe sounds delicious.

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