Directions

To Cook

1. Bring water to a boil in a large pot for approximately 1 hr, until the sea cucumber has softened. Cut into suitable pieces.
2. Bring a new pot of water to a boil in a large pot. Place the pork belly in the pot, blanching for 3-5 mins. Leave to the side.
3. Heat up a wok and add some oil. Saute the ginger and garlic until the aromas are released.
4. Add the pork, sea cucumber and mushrooms to the wok mixture. Add the light soy sauce and dark soy sauce. Stir-fry for 2-3 mins.
5. Add the water, cinnamon and star anise.
6. Stir often to ensure everything is mixed well. Bring to a boil.
7. Transfer the wok mixture to a big pot. Cover with a lid and leave to simmer for approximately 1 hr until both the pork and sea cucumber are tender.
8. Garnish with spring onion and serve while hot.