Serves 2 to 3


  • Pork Belly, 300 grams
  • Water, 2 tablespoons
  • Honey, 2 tablespoons
  • Light Soy Sauce, 2 tablespoons
  • Oyster Sauce, 2 tablespoons
  • Dark Soy sauce, 1 tablespoon
  • Sesame Oil, 1 tablespoon
  • Five Spice Powder, 1 tablespoon
  • ShaoXing Wine, 1 tablespoon
  • White Pepper, 1 tablespoon
  • Cooking oil, 3 tablespoons


  1. In a bowl, add all ingredients (except cooking oil), mix well and marinate for at least 1 hour or more. Place marinated pork belly in the fridge for later use.  
  2. In a 3.0L Thermos® Shuttle Chef® inner pot, heat cooking oil over medium heat, add marinated pork belly and brown each side for 3 mins. Set aside sauce for later use.
  3. After each side is browned, pour in the remaining sauce and mix well to coat the pork belly. Bring the contents to a boil and simmer for 20 minutes.
  4. When boiling, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside to continue cooking for 1 hour.
  5. After 1 hour, place inner pot over low heat to reduce sauce while flipping the pork belly till all sides are caramelized and slightly charred.
  6. When caramelized and slightly charred, place pork belly aside for 10 minutes before slicing and serving.


  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® TCRA-3000. You may adjust the ingredients quantity based on the capacity of the Shuttle Chef®.


Photo and recipes courtesy of Justine Ong from www.tings.sg.