This is a beautiful dish. The pork belly and tofu just melt in your mouth. I get this recipe from Lily's Wai Sek Hong and added some of my own touch. You should try this too.
- 1 tbsp cooking oil
- 400g pork belly, cut 1/2 inch pieces
- 1/4 salted mackerel fish (any type of salted fish will do), cut to smaller pieces
- 2 shallots or 1 french shallot, finely diced
- 5 cloves garlic, finely diced
- 1/2 cup chinese cooking wine
- 1/2 tbsp light soy sauce
- 1 1/2 tbsp dark soy sauce
- 1/2 tsp sugar
- 2 cup water
- 1 box firm tofu, cut into 12 pieces
- 1/2 tsp sesame oil
Let's start cooking:
- Using a wok or pan, heat up oil and fry salted fish until fragrent or light brown. Set aside.
- In the same wok, at medium high heat, add in shallots, fry for a few seconds before you stir in garlic. Fry until fragrant and light brown. Constantly stir them aroound because you don't want them to get burn too quickly.
- Now, add in pork belly, mix well and pour in wine. Stir well and cook until the wine reduced.
- Then, add in light soy sauce, dark soy sauce, sugar and pepper. Mix well before you pour in water. Reduce heat and simmer pork belly for 30-45 minutes with lids on. Check constantly and pour in more liquid if it dries up before the pork belly tenders.
- Add in tofu, fried salted fish and sesame oil. Try to soak tofu in gravy as much as possible. Simmer for another 5 - 10 minutes still with lids on. Turn off heat and let it rest for another 5 minutes or more so that the tofu can soak up the taste.
- Then, serves hot.