Hup Soon Food

  • Indulge Yourself in Our Suculent Meat with Unbeatable Flavour

    Indulge Yourself in Our Suculent Meat with Unbeatable Flavour



Wondering how to best make use of all our different cuts of pork? Making a well-balanced meal has never been easier. Tantalise your taste buds with our selection of low-fat, mouth-watering, delicious and nutritious recipes, featuring traditional Chinese as well as world and fusion cuisines, and using the most basic of ingredients and sauces, most (if not all) of which can be found in-store.




2 lbs pork belly
2 tbs oil
6 stalks scallions, cut into 3-inch lengths
6 cloves garlic, minced
2-inches peeled ginger, cut into slices
5 tbs light soy sauce 
4 tbs dark soy sauce
7 tbs Shaoxing Wine (or apple juice/white grape juice for non-alcoholic substitution) 
Water (enough to cover the pork belly)
80 g rock sugar, lightly crushed 



1. Bring a pot of water to boil. Add the pork belly and boil for 5 minutes. 

2. Drain, rinse and pat dry. Cut the meat into 2 1/2-inch squares.

3. Heat up an oiled pot. Stir-fry the ginger and scallions until fragrant. Pour in the water and boil for 10 minutes.

4. Add light soy sauce, dark soy sauce and wine, enough water to cover the pork belly and boil in high heat. Mix in rock sugar, pork pieces, skin side down and cook for 5 minutes.

5. Lower the heat to medium-low, cover the pot and braise pork for 1.5 – 2 hours. 







2 pork trotters (ask the butcher to chop them up)

1 large (about 500g) ginger (old ginger preferably), smashed

5 tbsp toasted sesame oil

1 bottle of Chinese black vinegar (yes the entire bottle, or at least 3/4 the whole bottle)

3/4 cup brown sugar (Unrefined cane sugar / sweetened black vinegar)


2-3 hard boiled eggs



1. Boil the pork trotters vigorously for 15 minutes, and discard the water with all the scum. Rinse.

2. Fry the pork trotters with the ginger and sesame oil till fragrant.

3. Add the black vinegar, brown sugar, and enough water to cover the pork trotters.

4. Bring to a boil, then simmer for about 2 hours. (Or you can transfer to a slow cooker, and then simmer on low for 4 hours. The best pot to use is big black clay pots, over a charcoal fire.)

5. Add the hard boiled eggs to the stew after the trotters are done.


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