Chinese Temple




Braised pork with sea cucumber 

This flavorful dish is served in a bowl and traditionally paired with a side of broccoli.

Serves: 5-6 people

Main Ingredients:

  • 2 tbsp dark soy sauce

  • 2 tbsp light soy sauce

  • 1 cinnamon stick

  • 2 star anise

  • 3 ginger slices

  • 2 sea cucumbers (soaked fully in water and thoroughly cleaned)

  • 500g pork belly (cut into bite-sized pieces)

  • 6 garlic cloves (lightly pounded with a mortar and pestle with skin)

  • 8 dried shiitake mushrooms (soaked and halved)

  • 500ml water

  • Oil (to cook)

  • Spring onion (thinly sliced, for garnish)

  • cooking wine – amount based on taste


  1. Rehydrate dry sea cucumber product as described in rehydration steps.

  2. Slice up sea cucumber and pork belly in bite sized portionsfor later use.

  3. Put the prepared sea cucumber into a boiling pot and add water, soy sauce, salt, onion, ginger. Boil to remove astringency from sea cucumber and soak in the taste from the added ingredients. Take out the lightly cooked sea cucumber and put aside for later use. Empty and clean the pot for second use.

  4. Bring a new pot of water to a boil in a large pot together with onion, ginger and cooking wine. Place the pork belly in the pot, blanching for 3-5 mins. Leave to the side. Boil to remove impurities and astringency. Take out the pork and empty the pot. 

  5. Add cooking oil into the pot. Saute the ginger and garlic until the aromas are released.

  6. Then add aniseed and cooking wine to stir fry. Add the lightly boiled pork belly, mushroom and sea cucumber, soy sauce, cinnamon and sugar into the water. Stir well, add water and dark soy sauce to enhance taste and color.

  7. Stir often to ensure everything is mixed well. Bring to a boil.

  8. Cover with a lid and leave to simmer until pork belly and sea cucumber until both are tender, maximum 1 hour.

  9. For the base sauce, separate liquid and cook until it is thick, and then add to the dish with the pork and sea cucumber. Garnish with spring onion and serve. 

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