Recipe courtesy of Malcolm Lee
Braised Pork Belly in Preserved Soya Beans
2 hr 7 min
5 min
2 hr 2 min
4 servings
2 hr 7 min
5 min
2 hr 2 min
4 servings


  • 15 shallots
  • 4 garlic cloves
  • 1 tablespoon "tau cheo" (yellow bean paste, which can be found at Asian specialty or Asian grocery stores)
  • 1 teaspoon coriander powder
  • 2.2 pounds, cut into 4 to 5 cm cube-sized portions
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
For garnish:
  • 2 to 3 sliced French loaves baguette
  • 3 red chiles
  • 3 green chiles


Blend the shallots and garlic with water to help blend smoothly. Fry over medium heat till fragrant in oil. 

Add in the tau cheo and the coriander powder and stir fry for 1 min, then add in the pork and stir fry for another 1 minute. Add 1/2 cup water, the sugar, salt and dark soy sauce and simmer over low heat until the pork is tender, 1 1/2 to 2 hours. Serve with the French loaves, red and green bird's eye chiles as garnish.

Cook's Note

If bird's eye chiles are not available or it is too spicy for your taste, an alternative is to use jalapeno sliced thinly and garnish over the dish. 1 jalapeno should be enough for 3 to 4 persons.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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