Braised Sea Cucumber with Pork Belly

Running out of ideas on what to cook for your family this weekend? Check out this Oy-some Braised Sea Cucumber with Pork Belly recipe video using our Lee Kum Kee Premium Brand Oyster sauce! 😋

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Adjust Servings
1kg pork belly
500g sea cucumber
12dried chinese mushrooms (soaked)
2packs baby bok choy
1tbsp Lee Kum Kee Premium Oyster Sauce
1tbsp Lee Kum Kee Superior Dark Soy Sauce
1tbsp hua tiao wine
Braising sauce
1tbsp oil
2tbsp Lee Kum Kee Minced Garlic
2tbsp Lee Kum Kee Minced Ginger
1.2 litres msg free chicken broth
2tbsp Lee Kum Kee Premium Light Soy Sauce
2tbsp Lee Kum Kee Premium Dark Soy Sauce
3tbsp Lee Kum Kee Premium Oyster sauce
1tsp Five spice powder
25g rock sugar
4tbsp cornstarch solution



Blanch pork belly for 10 minutes, cut into 1 inch thick slices.
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Marinate blanched pork belly slices with oyster sauce, dark soy sauce and hua tiao wine Mix well and set aside for 1 hour.
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In a deep pan, heat oil minced garlic and ginger, stir fry until fragrant. Add chinese mushrooms and stir fry for another 1 minute.
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Add chicken broth and bring to simmer. Season with oyster sauce, light soy sauce, dark soy sauce, five spice powder and rock sugar.
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Mix well and add marinated pork belly slices. Bring to boil, cover and lower heat. Simmer on low heat for 1.5 to 2 hours.
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Ladle excess oil from the surface. Add sea cucumber, mix well and continue to baraised for another 30 minutes.
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Blanch bok choy to preference and lay out in a ring on the serving dish.
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Remove pork belly slices from braised and set aside, thicken sauce with cornstarch solution.
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Scoop mushroom and sea cucumbers in the center of serving dish, place pork belly slices on top and drizzle with sauce.
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