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The Master Chefs

Steamed Alberta Roast Pork Belly in White Jade by Chef Wing HoSteamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho

On 18, Feb 2013 | In | By admin

Steamed Alberta Roast Pork Belly in White Jade by Chef Wing Ho

Making roasted pork belly at home is easier than you think. Chef Wing Ho loves to pair traditional Chinese flavour with healthy ingredients. In this recipe, he creates interesting texture with the tenderness of pork belly and the smoothness of sweet nappa cabbage.


2 lbs boneless Alberta pork belly
8 pieces of nappa cabbage
½ lb broccoli
8 Chinese chive stalks
4 star anise
4 tsp red vinegar
4 tsp Chinese maltose
1 tsp Amoy Golden Label Light Soy Sauce
1 tsp Amoy Oyster Sauce
½ tsp sugar
¼ tsp chicken bouillon powder
¼ tsp cornstarch

1. Put pork belly into boiling water. Remove pork when water reboils; rinse thoroughly. Rub salt over pork and marinate for 45 minutes.
2. Boil pot of water. Add pork and star anise; cook over low heat for 45 minutes. Hang pork to dry overnight.
3. Cook red vinegar and Chinese maltose with water; stir until fully diluted. Put aside and use as marinade.
4. Poke as many holes on pork rind as possible with forks or needles. Soak oil from the rind with blotting papers. Rub marinade all over pork and air dry for 30 minutes.
5. Preheat oven to 280 degrees; roast pork in oven for 30 minutes. Turn heat up to 350 degrees and roast for another 10 minutes.
6. Remove pork from oven and let it cool. Cut pork into 8 slices.
7. Put cabbage and chives into boiling water. Take them out when water reboils. Wrap each pork slices with cabbage leaves; tie rolls with chive stalks. Put rolls on plate and steam for 5 minutes.
8. Heat pan over low heat and add light soy sauce, oyster sauce, sugar, and chicken bouillon powder. Thicken sauce with a mixture of cornstarch and water.
9. Cook broccoli florets in boiling water for 2 minutes. Use as garnish. Pour sauce over rolls.

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