This recipe is a very popular Chinese dish in Thailand, with slices of marinated pork belly and whole tiger prawns cooked in a covered saucepan or wok.






Skill level

Average: 5 (1 vote)


  • 100 g (3½ oz) dried glass noodles
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 2 tsp caster (superfine) sugar
  • 1 tsp sesame oil
  • 1 tsp ground white pepper
  • 2 tbsp shaoxing rice wine
  • 1 tsp whole black peppercorns
  • 3 tbsp vegetable oil
  • 100 g (3½ oz) pork belly, cut into 10 slices
  • 1 whole small young ginger root, cut into 5 pieces
  • 200 g (7 oz) tiger prawns (shrimp), cleaned
  • 5 spring onions (scallions), cut into 5-cm (2-in) lengths
  • 2 Chinese celery stalks, cut into 5-cm (2-in) lengths

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Fill a large bowl with cold water and soak the glass noodles until softened. Drain in a colander and set aside.
  2. Combine the oyster sauce, soy sauces, caster sugar, sesame oil, white pepper, shaoxing rice wine and 125 ml (4 fl oz/½ cup) water in a mixing bowl. Add the glass noodles and mix thoroughly until evenly coated. Set aside to marinate.
  3. In a mortar and pestle, pound the black peppercorns into a fine powder and set aside.
  4. Coat the bottom of a wok or a large saucepan with the oil. Evenly layer the pork belly slices along the bottom, then place the ginger slices on top, followed by the prawns. Sprinkle with the pounded black pepper and pour the glass noodles and marinade over the top. Cover with a lid and bring to the boil over medium heat, then reduce the heat to low and steam for 7 minutes.
  5. Add the spring onion and celery, cover and cook for a further 2 minutes. Serve immediately in the cooking vessel or transfer to a serving plate.


Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99