Wednesday, April 13, 2011

Braised Pork Belly & Sea Cucumber with Pumpkin

1lb pork belly - cut into bite-sized pieces
2 medium-sized sea cucumbers - pre-conditioned and cut into halves
1 small pumpkin - peeled and cut into bite-sized cubes
1 dried squid
3 slices of ginger
3 cloves garlic - unpeeled and lightly pounded
2 stalks green onion - cut into 1 inch length
2 tbsp chopped onion
1 tsp white peppercorn - pounded
3 star anise
1 inch cinnamon stick
1 tbsp rock sugar
dash of pepper
dash of sesame oil
cornstarch solution
2 tbsp cooking oil
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp oyster sauce
4 tbsp rice wine
2 cups water


  1. Blanch the pork belly in boiling water for a few minutes.  Drain and set aside. 
  2. Heat up oil in a wok.  Saute the onion, green onion, ginger and garlic until fragrant.
  3. Add in the pork belly.  Add sauce and quickly stir fry for 1 - 2 minutes.
  4. Add water and bring to a boil.  Add the peppercorn, star anise, cinnamon and dried squid.  The water must be enough to cover the pork belly.
  5. Cover and simmer under medium low heat for 30 to 45 mins or until pork is almost tender.  Add sugar, sea cucumbers and pumpkin and continue to simmer for 10 - 15 minutes or until all ingredients are cooked to desired tenderness.
  6. Thicken the sauce with some cornstarch solution and drizzle some sesame oil.
  7. Ladle into a serving bowl and serve warm with rice.