Cherry & Dennis Recipes
Steamed Pork Belly with Shrimp Paste
蝦醬蒸豬腩片
Recipe overview
Thin pork belly slices are steamed with shrimp paste, ginger, garlic and a little sugar for a deeply savoury Hong Kong home dish.
01
Ingredients
Main ingredients
- 600 g Skin-on pork belly
- 15 g ginger
- 3 clove garlic
Seasoning
- 2 tbsp shrimp paste
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tsp sesame oil
Garnish
- 1 piece chilli
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring spoons
- shallow dish
- steamer
- steaming rack
- food thermometer
- oven mitts
03
Steps
Step 1
Firm the pork belly
Chill the pork belly in the freezer for 15 minutes until firm enough to slice.
Step 2
Slice the pork belly
Slice the pork belly across the grain into roughly 4 mm pieces.
Step 3
Prepare aromatics
Shred the ginger, mince the garlic and thinly slice the chilli.
Step 4
Mix shrimp-paste marinade
Mix the shrimp paste, Shaoxing wine, sugar, cornstarch and sesame oil in a small bowl.
Step 5
Coat the pork
Add the marinade, ginger and garlic to the pork and coat every slice evenly.
Step 6
Marinate for 20 minutes
Cover and marinate the pork belly at room temperature for 20 minutes.
Step 7
Arrange in the dish
Arrange the slices loosely in a shallow dish without piling them thickly.
Step 8
Boil steamer water
Add water and the rack to the steamer and bring to a vigorous boil.
Step 9
Steam the pork belly
Set the dish on the rack, cover and steam over high heat for 18 to 22 minutes.
Step 10
Check doneness
The thickest slice must reach 71°C with no pink meat remaining.
Step 11
Add the chilli
Scatter over the chilli slices and steam uncovered for 1 more minute.
Step 12
Rest and serve
Remove, rest for 2 minutes and serve with the juices in the dish.
Common mistakes
- Do not let the steamer or pan run dry; use the stated doneness cue.
Tips
Measure every ingredient before starting and follow the sequence exactly.
