Claypot Pork Belly With Salted Fish

Updated: May 22, 2020

A famous and very commonly ordered dish whenever we dine at Chinese restaurant - 咸鱼花腩煲 (ham yu fah lum pou) . So easy to cook & taste so yummylicious. The taste so comforting and good to eat with steamed rice.

I'm cooking this in the frying pan and then pour over to claypot to serve, as my claypot is too small to do the toss & turn. Alternatively, if your claypot is big enough, you can just cook everything in the claypot & serve it straight away.

cookwithmi_claypot_pork_belly_with_salted_fish

For this dish, you will need to use the dried salted fish. Not those that was soaking in oil or mui heong as they will melt into the sauce when cooked. You can get from the market, already sliced very thinly, ready to cook.

The key to great tasting meat is cooking them using the oil from frying the salted fish, which gives a bold flavours that brings extra oomph to the dish..

Ingredients: (serves 3-4) 220 g Pork belly, cut into thin slices 10 g Dried salted fish 2 pc Shallots, cut into 4 wedges 4 pcs dried chillies, cut into 2, soaked & deseeds 10 slices Ginger 1 stalks spring onion, cut into short strips 50ml Water 2tbsp Cooking oil Marinade -

1/2 tbsp cornflour

1/2 tsp Light Soy Sauce

Pinch of Salt

Dash of White Pepper Seasonings -

1/4 tsp Dark Soy Sauce

1 1/2 tsp Light Soy Sauce

1 tbsp Oyster Sauce

Step by Step : 1. Marinade pork belly slices and set aside for 30 minutes.

2. Heat up oil. Fry salted fish until fragrant, remove and set aside.

3. Using leftover oil just now, add shallots, ginger and dried chillies and fry until fragrant.

4. Add in cooked salted fish and pork belly and spread them on the pan and let it pan fry till slightly brown on one side. Let it sizzle off some of the fats from the pork belly. Then toss and cook the other side.