Braised pork belly and yam

    We always have this dish when we go to a small restaurant nearby our place. Here it is recreated!


    Central Region, Singapore
    7 people made this


    • 500g pork belly, sliced
    • 1 tbsp light soy sauce
    • 1 tbsp rice wine
    • 1 tbsp sesame oil
    • A dash of pepper
    • 1 tsp sugar
    • 2 tbsp oil
    • 125g yam
    • 12 cloves garlic, smashed
    • A few slices ginger
    • Water
    • 3 tbsp dark soy sauce


    1. Marinate the pork belly in light soy sauce, rice wine, sesame oil, pepper and sugar for about 3 hours.
    2. Oil a pot with 2 tbsp oil and fry the yam slices until both sides are browned. Remove from pot.
    3. Fry the garlic, ginger and the pork belly. Add just enough water to cover the pork belly and cook under low heat for 45 minutes.
    4. Add in the fried yam slices and dark soy sauce. Mix well and cover the wok for about 1 minute. Stir-fry again until fragrant. Serve garnished with cilantro and chili.

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