Salted Fish with Pork Belly ~ 咸鱼花腩
It’s the norm to cook and serve this dish in a claypot but in my case, I used a wok as I do not own a claypot. This is a classic dish which very often appears in the menu of most Chinese restaurants. A very appetising dish which pairs well with a bowl of fluffy white rice or plain porridge.
Salted Fish with Pork Belly ~ 咸鱼花腩
Ingredients
- 450 gm pork belly, cut into bite size
- 3 dried chillies, soaked in hot water till soft
- 50 gm salted fish, sliced
- 5 pips garlic, chopped
- 6 slices ginger
- 1 onion, cut to wedges
- 1 Tbsp Shaoxing cooking wine
- 1.1/2 cups water
- sugar to taste
- spring onions to garnish
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp dark soya sauce
- 3/4 Tbsp cornflour
- Marinate the pork belly with the above seasoning, set aside.
- With some oil, lightly saute the chopped garlic, ginger and dried chillies till fragrant.
- Toss in the salted fish, stir-fry.
- Add in the seasoned pork belly, stir-fry. Add in the water and let the pork belly simmer till cooked and tender.
- Toss in the onion. Fine tune to taste.
- Drizzle on the Shaoxing wine and add in the spring onion.
- Dish out and serve immediately.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2016/12/salted-fish-with-pork-belly.html
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