Tuesday, August 10, 2010

Braised Pork Belly with Salted Fish and Tofu

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
  • pepper
  • 2 cup water
  • 1 box firm tofu, cut into 12 pieces
  • 1/2 tsp sesame oil

Let's start cooking:
  1. Using a wok or pan, heat up oil and fry salted fish until fragrent or light brown. Set aside.
  2. 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.
  3. Now, add in pork belly, mix well and pour in wine. Stir well and cook until the wine reduced.
  4. 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.
  5. 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.
  6. Then, serves hot.


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