I had been seriously craving this dish for a while… Last month, when we were in one of the Chinese Restaurants in Miri, Sarawak and guess what… One of the dishes my husband ordered was this dish! Yeah, craving satisfied!! Hmmm…. he seems to be able to read my mind. Hahaha.
Upon returning home, I decided to whip up this simple dish in the comfort of my home. When eating in a restaurant or Zhi Char stall, you are at the mercy of the cook. But if I cook at home, I can adjust the seasoning according to our taste and add more salted fish too (yum yum!!)!! I think it is most ideal to cook this dish in clay pot. Why? Clay pot is known to retain heat very well, hence it heats up evenly. This will make the food inside, especially meat, cook faster while maintaining its full flavour.
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Serves 4 persons
400g pork belly, cut into thin slices
For the Marinade:
½ tablespoon oyster sauce
½ tablespoon dark soy sauce
½ teaspoon dark soy sauce
½ tablespoon cornflour
Some cooking oil
25g to 40g salted fish
6 shallots, sliced thinly
3 cloves garlic, chopped
5 slices ginger
2 to 3 dried chillies, cut into several pieces
⅔ cup water
1 tablespoon light soy sauce
1 teaspoon sugar
1 tablespoon ShaoXing wine
5 stalks spring onion, cut into 3 strips
1 large onion, quartered and sliced
Marinate the Pork:
- Combine the oyster sauce, dark soy sauce and cornflour. Mix well.
- Pour the above marinade on the sliced pork belly and set aside for 30 minutes or more.
Preparation and cooking the dish:
- Heat up some oil in a pan and pan fry the salted fish till fragrant. Set aside.
- Heat some cooking oil in the clay pot.
- Add in shallots, garlic, ginger and dried chillies. Fry till fragrant.
- Stir in pork belly and mix well.
- Add water and bring to a boil.
- Cover the clay pot with its lid and simmer over low heat until pork belly is soft. (If necessary add more water).
- Add salted fish, dark soy sauce, light soy sauce, sugar, and shaoxing wine and continue to simmer for a few minutes more.
- Stir in spring onions and onions. Toss well for a few seconds.
- Serve immediately with steamed rice (we had ours with brown rice, healthier choice).