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Sauteed Pork Belly and Sea Cucumber

Preparation Time:   15  (mins)
Cooking Time:   12  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation

Pork belly 150 g [sliced thinly]
Pre-soaked sea cucumber (s) 150 g [sliced thinly]
Shallots a little [minced]
Green onion(s) a little [diced]
Freshly Minced Garlic a little
Freshly Minced Ginger a little


Premium Light Soy Sauce 1/2 tbsp
Corn starch 1/3 tsp
Premium Light Soy Sauce 1 tbsp
Chicken Bouillon Powder 1/3 tsp
Pure Sesame Oil adequate amount
Sugar 1/2 tbsp
Pepper adequate amount
Chicken Bouillon Powder 1 tsp
Sugar 1/3 tsp
Salt 1/4 tsp
Water 250 ml

  1. Mix pork belly with marinade.  Set aside.
  2. Blanch sea cucumber in boiling water.  Drain and cook in chicken stock for 5 minutes.  Drain and set aside.
  3. Heat a little oil.  Stir-fry pork belly until done.  Set aside.
  4. Stir-fry minced shallot, diced green onion, Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger in a little oil until fragrant.  Add pork belly, sea cucumber and seasoning mix.  Stir-fry on high heat quickly.  Put on a serving plate.

    Note: This recipe is provided by Crystal Lotus, Hong Kong Disneyland - Chef Tsoi Chiu Fai.

Tag: Pork, Sea cucumber

Sea cucumber has been the best-kept secret in Asian recipes over the years – Sea cucumber is rich in protein but unexpectedly low in fats and cholesterol, not to mention its anti-aging benefits. This “Ginseng of the sea” is your best partner in preparing Asian festive delicacies - give your father a natural and healthy energy boost with a sea cucumber dish on this special day.

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