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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Blanch the pork belly in boiling water for 5 minutes to remove impurities. Drain and set aside.
2. Heat cooking oil in a claypot or heavy-bottomed pot over medium heat. Sauté minced garlic, julienned ginger, and sliced red chili until fragrant.
3. Add the blanched pork belly to the pot and stir-fry for 3-5 minutes until lightly browned.
4. 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.
5. 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.
6. 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.
7. Garnish with chopped spring onions and serve hot with rice.

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