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Jiangxi Triple Cooked Pork


  • 1 kg Pork belly (ribs on side if possible) with skin on
  • 5 slices Ginger
  • 1 bunch Spring onions
  • 1 tbsp Chinese 5 spice
  • 1 cup Soy sauce
  • 2 tbsp Oyster sauce
  • 1 thumb sized Rock sugar
  • 3 whole bulbs Garlic minced
  • 2 - 3 tbsp Rice wine


  • Place the piece of pork into a deep pot with water, ginger and spring onions and bring to boil then simmer until a chopstick can poke through the deepest part. Save a cup of the stock.
  • Remove pork and marinate with soy sauce and 5 spice powder. Marinate 24 hours.
  • Heat oil and fry the pork (refer to pic) remove pork and save half cup of oil.
  • Slice the pork into chunky pieces)
  • Heat the saved oil and fry the minced garlic. When light brown add in the white of spring onions, rock sugar and pork.
  • Then season with the oyster sauce and pour in the marinate.
  • cover and let simmer for 10 to 15 minutes (depending if you have dentures!)
  • Open cover and add in green of spring onions and 2 tbsp of rice wine. serve.
  • Taste and adjust seasoning to suits your taste.