Serves 4


  • Pork Soft Bone, 500 grams (washed)
  • Light Soy Sauce, 1 tablespoon
  • Fish Sauce, 2 tablespoons
  • Shaoxing Wine, 2 tablespoons
  • Sugar, 2 teaspoons
  • Corn Starch, 1 tablespoon
  • Sesame Oil, 1 tablespoon
  • Cooking Oil, 2 tablespoons
  • Minced Garlic, 1 tablespoon
  • Chili Padi, 1 teaspoon (sliced and de-seeded)
  • Fermented Black Beans, 1 tablespoon
  • Spring Onions, to garnish (chopped)


  • Steaming Rack, 1
  • Steaming Bowl, 1


  1. In a bowl, add pork soft bone, light soya sauce, fish sauce, shaoxing wine, sugar, corn starch, and mix well. Add in sesame oil, mix well and refrigerate for 30 minutes.
  2. In a 4.5L Thermos® Shuttle Chef® inner pot, add cooking oil, minced garlic, slice chili padi, fermented black beans, and stir fry till fragrant.
  3. When fragrant, add in marinated pork soft bone, stir fry until lightly browned and mix well.
  4. Transfer stir fry pork soft bone into a steaming bowl.
  5. In a 4.5L Thermos® Shuttle Chef® inner pot, place in a steaming rack, add water till the height of the rack, the steaming bowls, bring the water to a boil and simmer for 5 minutes.
  6. After 5 minutes, close the inner pot with lid and transfer it into the Shuttle Chef® outer pot. Let it sit aside for vacuum insulation steaming for at least 4 hours.
  7. Before serving, garnish with spring onions.


This recipe is based on using the Thermos® Shuttle Chef® TCRA-4500. You may adjust the ingredient quantities based on the capacity of the Shuttle Chef®.


Photos and recipe courtesy of Thermos Singapore team.