Tuesday, August 3, 2010

Stew Pork Belly with Salted Fish

I included couples of chicken feet in this dish and it tasted really good. However, chicken feet is not an essential ingredient in this dish so you can leave them out. 

  • 300g pork belly, cut into 1/2 inch pieces
  • 1/4 mackerel salted fish, cut into smaller pieces
  • 1 inch ginger, slice
  • 6 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce (I used dark soy sauce)
  • 1 - 2 cups water
  • 1 tbsp chinese cooking wine
  • 1 tsp sesame oil
  • a generous pinch of sugar
  • salt and pepper to taste
  • cooking oil
  1. Heat wok with 1 1/2 tbsp of oil at medium low heat and fry the salted fish. Fry until it turns light brown and crispy. Set aside.
  2. In the same wok, at medium high heat, add in ginger, garlic and shallots. Fry until fragrant. Constantly stir them around because we don't want them to turn brown too quickly.
  3. Add in pork belly and saute until browned. Then, add in oyster sauce, soy sauce and water. Mix them well and covered and turn the heat to low. Simmer with lids on until pork belly are tender. Check it from time to time and stir. If the water dries up before the pork belly reaches the tenderness you desire add in more water.
  4. Once the pork belly is tender, add in salted fish that you fried earlier, cooking wine, sesame oil, a dash of pepper and sugar. Mix well and simmer until the sauce is thickened.
  5. Adjust the seasoning again before serving.

  • Feel free to substitute the pork with chicken

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