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

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Adjust Servings
300g pork belly
40g salted fish (sliced)
1large red onion
8dried chillies
20g garlic (sliced)
30g ginger (sliced)
½tsp oyster sauce
3tsp dark soya sauce
1tsp sesame oil
tsp cornflour
1tbsp Shaoxing wine
150ml water
½tsp sugar
¼tsp white pepper
1stalk spring onion (cut into 3cm length)
4tbsp oil



Thinly slice 300g pork belly.
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Marinate pork slices with ½ tsp oyster sauce, 1 tsp dark soya sauce, 1 tsp sesame oil, ½ tsp light soya sauce, ½ tsp sugar and ¼ tsp white pepper and 1½ tsp cornflour for 30 minutes.
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Cut 8 dried chillies into 3cm length. Toss it on the cutting board to remove the seeds.
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Cut 1 red onion into quarters and layers separated.
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Heat 4 tbsp oil on medium heat.
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Fry 40g sliced salted fish until crispy golden brown. Drain and set aside.
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Heat 2 tbsp of the oil used in frying salted fish in a claypot.
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Stir fry 20g sliced garlic, 30g sliced ginger and dried chillies until fragrant.
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Add in marinated sliced pork belly and sear the meat for 2 minutes.
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Glaze with 1 tbsp Shaoxing wine.
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Pour in 150ml water and 2 tsp dark soya sauce.
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Let it simmer for 5 minutes.
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Stir in ¾ of crispy salted fish. Simmer for a further 1 minute.
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Turn off heat, garnish with spring onions and the remainder crispy salted fish.
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Serve immediately with steaming hot white rice!
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