Ingredients
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250 g Pork Belly; thin slices
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25 g Salted Fish; 0.5 cm cubes
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1 thumb size Ginger; sliced
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1 stalk Spring Onion; 2 inch lengths
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5 pcs Dried Red Chili; deseed, small pieces
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2 cloves Garlic; minced
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2 Shallots;chopped
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200ml Water
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Seasoning
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1 Tbsp. Soy Sauce
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3/4 Tbsp. Dark Soy Sauce
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1 Tbsp. Shaoxing Wine
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1 Tsp. Sugar
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Pork Marinade
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1/2 Tbsp. Dark Soy Sauce
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1/2 Tbsp. Oyster Sauce
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1/2 Tbsp. Cornflour
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Starch Water (mix)
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1/2 Tbsp. Corn Starch
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2 Tbsp. Water
Directions
Steps
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1
Done
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Marinate PorkPlace pork and marinade ingredients in a bowl. Mix well and set aside for 30 mins. |
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2
Done
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Cooking PorkIn a wok with some oil, pan fry salted fish till fragrant. Dish up and set aside. Add 2 tablespoon oil, bring over medium high heat. Add ginger, shallots, garlic and dried chilies. Fry till fragrant. Add pork belly and stir well. Add water and bring to boil covered. When it is boiling, add seasoning and continue to cook till pork is soft. Add a bit water if its too little sauce. Add salted fish and cook another minute. Add constarch mixture, stir and let gravy thicken up. Add spring onion. Quickly toss around. Serve. |
4 Comments Hide Comments
What type of salted fish suit this dish?
Hi Chan, I use salted mackerel for this.
I tried this recipe and it was a great success! I left out the starch water – it wasn’t needed because the corn flour in the pork marinade was enough to thicken the gravy
Thanks for trying!