This fuss free one-pot wonder is the perfect go-to for a delicious and warming dinner.


10 dried shiitake mushrooms

1 tbsp vegetable oil

600g pork belly, bone removed, cut into 3cm cubes

3 cloves garlic

2 tbsp oyster sauce

1 tbsp Shaoxing wine

½ tspn salt

¼ tspn white pepper

3 large spring onions, cut into 5cm lengths

¼ Chinese cabbage, cut into chunks

1 tbsp cornflour mixed with 2 tbsp cold water


Cover the dried mushrooms with 2 cups of boiling water and allow to stand for 15 minutes. Remove and discard the stalks of the mushrooms and reserve the caps and the steeping liquid.

Heat the vegetable oil in a claypot or large saucepan and fry the pork in batches until well browned. When the final batch is browned return all the pork to the pot and add 1½ cups of the reserved shiitake steeping liquid.

Simmer the pork covered for 10 minutes then add vegetables, oyster sauce, Shaoxing wine, salt and pepper. Stir well and simmer the pork and vegetables covered for a further 20 minutes until the vegetables and meat are softened.

Stir the cornflour mixture through the hotpot and cook for a minute until thickened. Remove from the heat and allow to rest for 5 minutes before serving.