Yen Can Cook ~ Claypot Pork Belly with Salted Fish

Extra bowls of rice would be needed whenever we ordered this dish at any Chinese Dai Chow restaurant. This is one of the guilty pleasure dishes that can be only ordered once in a while to avoid over consumption of carbohydrate (at least for me >_<).

Usually served in claypot and the aroma of this claypot pork belly with salted fish wafted immediately over the table when the server brought the dish for us. Thinly sliced pork bellies coated with thick, spicy and appetizing savoury sauce, what’s not to like!


Ingredients (Serve: 3-4)

300g pork belly, thinly sliced (refer to photos below on tips how to slice the pork easily)
30g salted fish, cut into small pieces
2 cloves garlic, sliced/chopped
3 to 4 dried chillies, soaked in water (add more if you prefer spicier)
6 slices ginger
2 stalks spring onion, cut into 5cm long
1 large onion, quartered
1 tablespoon soy sauce
1 teaspoon dark soy sauce
1 tablespoon Shaoxing wine/cooking wine
120ml water
Cooking oil
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon pepper
2 teaspoons cornflour
1/2 teaspoon sesame oil

Tips: Freeze the pork belly till slightly harden to make the meat slicing easier.


Step 1: Combine all ingredients of marinade in a bowl then marinate the pork belly slices for 20-30 minutes.

Step 2: Heat cooking oil in a claypot then pan fry the salted fish until golden. Remove the salted fish and reserve some oil to continue to saute ginger, garlic, dried chillies and onion until fragrant.

Note: You may use skillet/wok if you don’t have a claypot.

Step 3: Add in pork bell slices (Step 1) and stir fry until change colour.

Step 4: Add in soy sauce, dark soy sauce, Shaoxing wine and water. Stir well, cover the lid and let it simmer over low heat for 3 minutes.

Step 5: Put in salted fish (Step 2) and continue to simmer until the sauce is slightly thicken.

Step 6: Add spring onion and stir well.

Step 7: Serve.


HAPPY COOKING!   #stayhealthy


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