Recipe: Pork Belly with Salted Fish (咸鱼花腩煲/Ham Yu Fa Lam Pou)

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 light 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:

  1. Combine the oyster sauce, dark soy sauce, light soy sauce and cornflour. Mix well.
  2. Pour the above marinade on the sliced pork belly and set aside for 30 minutes or more.


Preparation and cooking the dish:

  1. Heat up some oil in a pan and pan fry the salted fish till fragrant. Set aside.
  2. Heat some cooking oil in the clay pot.
  3. Add in shallots, garlic, ginger and dried chillies. Fry till fragrant.
  4. Stir in pork belly and mix well.
  5. Add water and bring to a boil.
  6. Cover the clay pot with its lid and simmer over low heat until pork belly is soft. (If necessary add more water).
  7. Add salted fish, dark soy sauce, light soy sauce, sugar, and shaoxing wine and continue to simmer for a few minutes more.
  8. Stir in spring onions and onions. Toss well for a few seconds.
  9. Serve immediately with steamed rice (we had ours with brown rice, healthier choice).

Mummy's Kitchen

Hi! My name is Josephine Go. I blog at in a segment called Mummy’s Kitchen. I love to use fresh and natural ingredients in my cooking to promote healthy eating. Some of my recipes may not be in line with the traditional methods of cooking to the extent that some of the ingredients are different, but hopefully new recipes are being created in my style. I certainly hope that what I do will help guide kitchen first-timers on how to cook their first meal as well as further equip kitchen veterans with new recipes. My loving husband and two wonderful children are my best guinea pigs and critics. They have enjoyed (or endured) the food that has been served to them for all these years. Mind you, I did not know how to cook or ever knew that I could cook till I got married. So there is hope for everyone. If I can cook, you can cook. You will not know how good or talented you are until you put your hand in the plough.

4 thoughts on “Recipe: Pork Belly with Salted Fish (咸鱼花腩煲/Ham Yu Fa Lam Pou)

  1. Patricia Lum says:

    Like you I prefer to cook this dish at home cos the belly pork is usually more fat than lean meat at most restaurants and stalls. I try to get a nice piece of 5 layers belly pork for this and also when I cook braised pork. Thank you for your receipts. Really enjoy them.😍

  2. Peggy Yap says:

    Thank you so much for sharing this recipe…will try to cook this dish with your easy step by step cooking.

  3. Tks so much for sharing tis dish. Yes it brings back childhood memories. I luv to cook tis but never got round to it cos not sure wat type of salted fish is gd. Some say buy the Penang one some say use the Thai type in glass bottle with brine. Pl share ur advice and may I know the type u use. Tks again n hv a nice weekend.

  4. Gee Siew Khoon says:

    thank you for sharing this dish, I loved it.

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