Claypot Pork Belly With Salted Fish
It’s undeniable, the marvelousness of these beautiful clay vessels. A great insulator for any dish, cooks food faster while retaining all its flavour and moisture, food cooked in claypot somehow always seem more fragrant and hearty. Using claypot also helps the food cook in its own juices and keeps all that nutrients sealed in, developing a more intense flavour for any claypot dish – it’s the perfect culinary hack to save hours in the kitchen. Using minimum ingredients and time but loaded with full flavours, enjoy this sizzling hot delight of pork belly slices topped with salted fish in just 45 minutes!
The key to great tasting pork meat lies in its marinade, but take it to the next level by using the oil from frying the salted fish, this intensifies the bold flavours in the meat making them extra soft and flavoursome. Using ginger together with chilli may seem like a frightening fiery combination, but add them together with the tender slices of pork belly, the spiciness blends into a mix of warm savoury flavours. To complete, add in a few drops of Shaoxing wine, water, dark soy sauce and bits of salted fish for that rich dark brown broth.
What are you waiting for! Hurry grab your steaming bowl of rice and dig into those glazed tender slices of pork belly!
#themeatmensg #simple #delicious
|300g pork belly|
|40g salted fish (sliced)|
|1large red onion|
|20g garlic (sliced)|
|30g ginger (sliced)|
|½tsp oyster sauce|
|3tsp dark soya sauce|
|1tsp sesame oil|
|1tbsp Shaoxing wine|
|¼tsp white pepper|
|1stalk spring onion (cut into 3cm length)|