Pork Steamed with Har Cheong

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Preparation info

  • Serves


    • Difficulty


Appears in

Chinese Heritage Cooking

Chinese Heritage Cooking

By Christopher Tan and Amy Van

Published 2018

  • About

A simple, traditional homestyle dish. For the best results, use pork belly that is not too fatty, but has even layers of meat and fat. Good quality salted prawn (shrimp) sauce (har cheong) should be pale purple-grey in colour and saltily aromatic; a little goes a long way. Rich in natural flavour-enhancing proteins, it brings out the savouriness of the pork. Serve this with white rice, a stir-fried green vegetable and steamed egg or a fried omelette for a simple but very satisfying meal.


  • Pork belly 325 g (11⅔ fl oz)
  • Salted prawn (shrimp) sauce (har cheong) 2 tsp
  • Sugar ¾ tsp or to taste
  • Cornflour (cornstarch) ¾ tsp
  • Finely shredded ginger 1 Tbsp


  1. Freeze pork belly for 20 minutes, or until firm. With a cleaver, slice pork belly into very thin slices. Pat pork dry.
  2. Stir salted prawn sauce, sugar and cornflour together until smooth. Add pork and stir gently until well mixed. Cover and let marinate in the refrigerator for 15 minutes.
  3. Transfer pork to a heatproof shallow dish, and shape it into a mound. Keep the pork slices loosely stacked rather than tightly packed, which helps them cook through more quickly and evenly.
  4. Sprinkle finely shredded ginger over pork. Steam over high heat for 12–13 minutes, until pork is cooked through and tender. Serve immediately with rice.