Braised Pork Belly with Abalone – 卤肉炖鲍鱼

Here’s something truly magnificent, and drool-worthy to be cooking up for this Chinese New Year!

Very few things can beat abalone during this festive season, and braised pork belly is nothing short of perfect to go with this. Cutting the pork belly into 2 inch cubes, we used the WMF Perfect Premium 4.5L Pressure Cooker to cook the meat, saving yourself time and hassle.

Plate the mushrooms, pork belly and abalone, and you’re ready to serve this reunion dinner course!

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  • Servings: 4

  • Time: 1 hour 30 minutes

  • Skill: Easy


  1. 800g pork belly

  2. 1 can braised abalone (8-10 pieces in a can)

  3. 4 tbsp light soy sauce

  4. 2 cups shaoxing wine

  5. 60g rock sugar

  6. 1½ tbsp dark soy sauce

  7. 10 slices ginger

  8. 8 cloves garlic

  9. 150g spring onions

  10. 8 Dried shiitake mushrooms

  11. 300g baby qing bai


  1. Soak the dried shiitake mushrooms in hot water, trim stalks and set aside.

  2. In a pot, blanch pork belly in boiling water for 3 minutes.

  3. Remove and set aside pork belly to cool. Cut the pork belly into 2 inch cubes. Use butcher twine to tie around each pork belly pieces so they don’t fall part when cooking.

  4. Using a WMF Perfect Premium 4.5L Pressure Cooker, lay the spring onions on the bottom of the pot.

  5. Place 10 slices of ginger and 8 cloves of garlic on top of the spring onions

  6. Add pork belly skin-side down with soaked shiitake mushrooms.

  7. Add Shaoxing wine, light soya sauce, dark soya sauce, liquid from canned abalone and rock sugar.

  8. Cover pot, set to number 2 setting on the pressure cooker and pressure cook for 30 minutes.

  9. Release pressure valve before opening the cover of the pressure cooker, add the abalones to the pressure cooker, continue to cook for another 8 minutes.

  10. Blanch the Baby Qing Bai and plate them in a circle.

  11. Take out cooked pork belly and cut butcher strings.

  12. Plate mushrooms, braised pork belly and braised abalone.

  13. Spoon sauce over dish and serve.

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