Steamed Pork Belly with Preserved Shrimp Paste


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is home-style Chinese cooking. I first tasted this in Hong Kong in the early ‘90s and fell in love with it. I find the flavour quite haunting and, spooned over rice, it’s wonderful. The pork belly needs to be sliced to the thickness of bacon, so ask the butcher to cut it on the meat slicer for you.


  • 350 g (12 oz) boneless pork belly, skin removed, halved lengthways and very finely sliced
  • 1 knob of ginger, peeled and cut into julienne
  • 2 teaspoons Chinese shrimp paste
  • 1 teaspoon sugar
  • 2 tablespoons shaoxing
  • 1 teaspoon light soy sauce
  • 2 long red chillies, deseeded and cut into julienne


Mix together the ginger, shrimp paste, sugar, shaoxing, soy sauce and half the chillies, then add the pork, turning to coat evenly, and leave to marinate for 20 minutes.

Arrange the pork on a large heatproof plate, allowing the slices to overlap slightly. Put the plate in a large bamboo steamer over a pot or a wok of rapidly boiling water, and pour the marinade juices over the pork. Cover the steamer with a lid and steam the pork for 30 minutes. Garnish with the remaining chillies to serve.