Pork Belly with Salted Fish 咸鱼花腩煲

I have always wanted to try to cook this Pork Belly with Salted Fish 咸鱼花腩煲 dish at home.  My first taste was in a JB zi char stall.  To be honest, I always find that the zi char stall in Singapore is no longer as good as in Malaysia.  Here, the taste just lacks that oomph factor.

I am glad that the dish turned out well and was enjoyed by all.

This goes really well with jasmine rice.

BTW, anyone knows how to grow fat spring onion?  Mine is terribly skinny. 

What you need:

400g pork belly (skin removed, sliced)

½ tbsp oyster sauce

2 pcs salted fish salted fish (oil-brine type) (sliced)

1" thumb size ginger (sliced)

½ onion, cut into cube

6 pcs dried chili (deseed and cut into small pieces)

4 tsp minced garlic

200ml Water

Seasonings

1 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp Shaoxing wine

2 stalk spring onion (cut into 3 cm length)

Thickener

1 tbsp corn starch

2 tbsp water

Method:

Marinate pork belly with oyster sauce and corn starch.  Set aside for 30 mins.

In a heated work, add oil, pan-fry salted fish until fragrant.  Remove.

Add 2 tbsp oil, fry ginger, onion, garlic, and dried chilli until fragrant.

Add in pork belly and mix well.

Add in water and bring to boil.

Once boiling, add in seasoning and let it simmer until pork is soft.

Stir in salted fish and cook for 1 min.

Add thickener and stir. (adjust to your liking for the sauce)

Stir in spring onion and serve.

Enjoy!