Recipe Description
Raymond Ng developed a passion for cooking when he was an exchange student in Japan. Now that he is all grown up, he continues to cook, even hosting weekly family dinners for up to 20 people.
To read more about Ng and his other recipes, visit this page.
Recipe Ingredient
- For marinating pork:
- 300g pork belly
- 1/2 tsp oyster sauce
- 1 tsp dark soya sauce
- 1 tsp sesame oil
- 1/2 tsp light soya sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 1/2 tsp cornstarch
- For cooking:
- 4 tbsp oil
- 40g salted fish, sliced
- 20g garlic, sliced
- 1 large red onion, sliced
- 30g ginger, sliced
- 8 dried chillies, de-seeded and cut into 3cm lengths
- 1 tbsp Shaoxing wine
- 150ml water
- 2 tbsp dark soya sauce
- 1 stalk spring onion, cut into 3cm lengths
Instructions
- Thinly slice pork belly. Marinate pork slices with oyster sauce, dark soya sauce, sesame oil, light soya sauce, sugar, white pepper and cornflour for at least 30 minutes.
- In a pan, heat oil on medium heat and fry salted fish until crispy and golden brown. Drain and set aside.
- In a claypot, heat 2 tbsp of the oil used to fry salted fish and stir-fry garlic, onions, ginger and dried chillies until fragrant. Add marinated pork belly and sear the meat for 2 minutes. Add Shaoxing wine, water and dark soya sauce. Let simmer for 5 minutes. Stir in 3/4 of the salted fish and simmer for another minute.
- Remove from the heat, garnish with spring onions and the remainder of the salted fish. Serve hot.
