This is a classic Chinese dish. Let me guess, the first thing that catches your attention would be those fatty layers and then the word sinful follows suit :) Yes, guilty i am! I know it's unhealthy but there's something about how meat and fat are nicely layered in pork bellies that make them irresistible! And paired with salted fish which they say is also in the unhealthy category, they become the best partners in crime making this dish totally delicious, tempting and unforgettable! To sin be it then...occasionally and repent after and the cycle goes on and on :)) If you are a Chinese like me, it gives you the more reason to make this, we need to know how to make our classics, don't we?
The flavors in this dish is intense resulting from the marriage of salted fish and soy sauce. It is not something that appeals to everyone especially if you are not a fan of salted fish. But for those of us who appreciate it, it is pure pleasure eaten with rice.
If you have extras, count yourself lucky since it tastes even better over time. Over here, i have it served the traditional way with some porridge (with some sweet potatoes thrown in) and long beans omelette. Simple yet complete and very satisfying meal.
My early attempts were made based on Amy Beh's recipe but i have since adapted it to suit our family's preference both ingredients and cooking method.
- 300g pork belly, sliced thinly
- 50g boneless salted fish meat
- 6 slices ginger
- 1/2 of an onion, cut into wedges
- 2 dried red chillies, cut into 2cm sections, seeded
- 4 stalks spring onion, cut into 4cm lengths
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp sugar or to taste
- 1 tsp pepper
- 1 tbsp Hua Tiau wine
- 250ml water
- 1 tbsp light soy sauce
- 2 tbsp thick soy sauce
- Marinate the belly slices with seasoning (A).
- Cut the salted fish into small little cubes. Heat up 1 tablespoon of oil in a claypot then fry salted fish until crisp and fragrant. Set aside.
- Add another tablespoon of oil into the claypot. Once heated add in ginger and onion.
- Add in belly slices when ginger and onion start to smell fragrant. Mix well. Cover and cook for another 2-3 minutes until meat turns opaque.
- Add in soy sauce and dried chillies as in Seasoning B. Mix well.
- Add in water then cover the pot and let it come to a boil. Lower the flame and let it simmer until meat is soft.
- Add in salted fish cubes and allow to simmer for another 2-3 minutes.
- Add spring onions and serve immediately from the pot!