Claypot Pork Belly With Salted Fish

Mains
Pork

Easy Level:

Cook Time:

Servings:

2

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
g
g
salted fish (sliced)
0.00
g
g
salted fish (sliced)
0.00
large red onion
0.00
large red onion
0.00
dried chillies
0.00
dried chillies
0.00
g
g
garlic (sliced)
0.00
g
g
garlic (sliced)
0.00
g
g
ginger (sliced)
0.00
g
g
ginger (sliced)
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
oyster sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
cornflour
0.00
tsp
tsp
cornflour
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
ml
ml
water
0.00
ml
ml
water
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
stalk
stalk
spring onion (cut into 3cm length)
0.00
stalk
stalk
spring onion (cut into 3cm length)
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Steps

1

Thinly slice 300g pork belly.
Thinly slice 300g pork belly.
Mark as completed

2

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.
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.
Mark as completed

3

Cut 8 dried chillies into 3cm length. Toss it on the cutting board to remove the seeds.
Cut 8 dried chillies into 3cm length. Toss it on the cutting board to remove the seeds.
Mark as completed

4

Cut 1 red onion into quarters and layers separated.
Cut 1 red onion into quarters and layers separated.
Mark as completed

5

Heat 4 tbsp oil on medium heat.
Heat 4 tbsp oil on medium heat.
Mark as completed

6

Fry 40g sliced salted fish until crispy golden brown. Drain and set aside.
Fry 40g sliced salted fish until crispy golden brown. Drain and set aside.
Mark as completed

7

Heat 2 tbsp of the oil used in frying salted fish in a claypot.
Heat 2 tbsp of the oil used in frying salted fish in a claypot.
Mark as completed

8

Stir fry 20g sliced garlic, 30g sliced ginger and dried chillies until fragrant.
Stir fry 20g sliced garlic, 30g sliced ginger and dried chillies until fragrant.
Mark as completed

9

Add in marinated sliced pork belly and sear the meat for 2 minutes.
Add in marinated sliced pork belly and sear the meat for 2 minutes.
Mark as completed

10

Glaze with 1 tbsp Shaoxing wine.
Glaze with 1 tbsp Shaoxing wine.
Mark as completed

11

Pour in 150ml water and 2 tsp dark soya sauce.
Pour in 150ml water and 2 tsp dark soya sauce.
Mark as completed

12

Let it simmer for 5 minutes.
Let it simmer for 5 minutes.
Mark as completed

13

Stir in ¾ of crispy salted fish. Simmer for a further 1 minute.
Stir in ¾ of crispy salted fish. Simmer for a further 1 minute.
Mark as completed

14

Turn off heat, garnish with spring onions and the remainder crispy salted fish.
Turn off heat, garnish with spring onions and the remainder crispy salted fish.
Mark as completed

15

Serve immediately with steaming hot white rice!
Serve immediately with steaming hot white rice!
Mark as completed

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