Serves 5 to 6


  • Water, 1 litre
  • Dark Soy Sauce, 1 cup
  • Rock Sugar Cubes, 1/4 cup 
  • Garlic (with skin), 6 to 7 cloves
  • Ginger, 1 medium-sized (peeled and sliced)
  • Five Spice Powder, 1 tablespoon
  • Pork Belly, 400 grams to 500 grams (whole)
  • Hard Boiled Eggs, 5 to 6
  • Salt, 1/4 teaspoon
  • Sugar, 2 teaspoons
  • Chinese Black Vinegar, 2 tablespoons
  • Water, 3/4 cup
  • Eggs, 3 (beaten)
  • Corn Flour, 1/2 cup (mixed with some water)
  • Yellow Noodles
  • Bean Sprouts
  • Minced Garlic, for garnish
  • Chopped Chinese Celery, for garnish 
  • Chopped Chilli, for garnish
  • Black Vinegar, for topping to taste


  1. In a Thermos® Shuttle Chef® inner pot, add water (1.0L), dark soy sauce, rock sugar cubes, garlic with skin, ginger and five spice powder. Mix well and bring it to a boil over medium heat.
  2. When boiling, add whole pork belly, cover inner pot with lid and simmer under medium-low heat for about 15 minutes.
  3. Bring to boil under medium heat and when boiling, transfer the inner pot into the Shuttle Chef® outer pot. Let it sit aside for about 8 hours.
  4. After 8 hours, add in hard boiled eggs, bring it to a boil and transfer inner pot back into the outer pot.
  5. About 30 minutes before serving, remove garlic and ginger from the contents. Remove pork belly and set it aside.
  6. Add salt, sugar, chinese black vinegar and water (about 187ml) and bring the contents to boil.
  7. When boiling, slowly stir in the beaten eggs. Slowly add corn flour mixture and stir until the gravy is thickened. 
  8. Slice pork belly into bite sizes. 
  9. Before serving, cook yellow noodles and bean sprouts, and place them into a bowl. Add gravy, pork belly slices, hard boiled eggs, minced garlic, chinese celery and chilli.



  • This recipe is based on using a 3.0L Thermos® Shuttle Chef® such as RPE-3000 and TCRA-3000. You may adjust the ingredients' quantities based on the capacity. 


  • You may add less or more corn flour mixture to thicken the braised contents based on your consistency preference.
  • You may add your favourite toppings such as fishcake, ngoh hiang, fried wantons, fried fish etc.


Photos, recipe and tips courtesy of Clara Simpson, from @pic.a.nicbaskets and Clara’s Love Kitchen, and founder of ‘Thermos Recipes SG Facebook group