Foodie

Saturday, March 07, 2009

Claypot Belly Pork with Salted Fish

Did you know Clay Pot cooking goes back thousands of years and was used by most of the early civilizations including the Etruscans, Romans, and Chinese. The clay pot is a wonderful addition to your kitchen for making one-pot meals. Here is a cooking style that allows for cooking just about anything you like slowly and gently while retaining the juices and flavor As a porous material, the clay in a pot that has been saturated with water slowly releases steam from its pores during the cooking process. Juices released by the food as it cooks cannot escape from the pot. This seals in flavor and keeps food from drying out, without the need to add extra fats or liquids. Along with the flavor, essential nutrients and vitamins are retained in the food.




Ingredients:


1/2 lb belly pork, cut into 1 inch pieces
1 small piece boneless salted fish meat, cut into tiny pieces 4 slices ginger
2 shallots - chopped4 - 6 cloves garlic chopped
2 stalks spring onion, cut into 1 inch lengths(optional)
1½ tbsp oyster sauce
1 tbsp thick soy sauce
1/2 cup water
1 tbsp Hua Tiau/shaoxing wine
½ tsp chicken stock granules
1 tsp sesame oil
½ tsp sugar or to taste
¼ tsp pepper

Method:


Heat wok with a little oil, enough to fry the salted fish. Fry until crispy, remove and set aside.


Add in the ginger slices and fry until fragrant.


Add in chopped shallots and garlic and fry until sweated and not browned.


Add in pork pieces and saute until brown


Heat a claypot over medium high heat. Transfer all the ingredients from the wok to the claypot.


Add in water, oyster sauce, chicken stock granules and dark soya sauce.


Bring to the boil, and cover with lid and turn heat to low.


Simmer until pork pieces are tender, stirring and adding water if sauce dries up and pork pieces are not tender yet.


Add in the fried salted fish, wine and spring onions (if using). Cook until sauce has thickened.


Adjust taste with salt and sugar.


Add in pepper and sesame oil before serving hot.


Serves

8 comments:

Audrey Wong said...

That looks sinfully delicious. I remember myself cutting off the upper part of pork belly (fat + skin) !!

Joel said...

Hi!
I enjoy your recipes! May i know which brand of Hua Tiao/shaoxing wine you use? i hear that there is an original high quality one, while the rest arent that good.

lilyng said...

joel

i have not seen my favorite brand of hua tiao which is the pagoda brand, can't remember which is better the one pagoda or two pagodas.

For the shaoxing too, there is not much choice, so i just buy whatever i available.

Loretta said...

I love salted fish - it just brings out the flavour! U can try salted fish with mango archar(the Indian style), great with rice!!

Anonymous said...

Hi,

H1N1 what you think? Pork meat?

lilyng said...

anonymous

Pork Meat? I love pork.

For the first question - please read http://www.who.int/csr/disease/swineflu/frequently_asked_questions/pork_safety/en/index.html

Yono said...

how much pork u used? 1/2 lb is 220gm, seem a bit little!

lilyng said...

yono

ya, it does sound little, i was cooking to accomodate this tiny claypot. Please do increase the amount to suit your family and do adjust the sauces.

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