Sunday, February 19, 2006

Braised Pork Belly with salted fish and tofu

Tofu is bland by itself, so it needs a good sauce which is flavorfully salty. In this dish, the salted threadfish will disintergrate into the sauce imparting that special flavor that the tofu needed.

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1 tbsp oil
1 piece salted threadfish (1" x 4")
1 inch knob ginger sliced
5 cloves garlic minced
300g pork belly,cut into 1/2 inch pieces
1 box firm tofu - cut into 2 inch cubes


½ tbsp light soy sauce
1/2 tsp sugar
1 tsp dark soy sauce
5 tbsp shao xin wine
1/2 tsp pepper
100ml water


1. Heat up 1 tbsp oil, sauté salted fish until fragrant.

2. Add in ginger, garlic and pork belly and stir well

3. Add in shao xin wine, cook until it reduces then add the rest of the seasoning, stir well.

4. Simmer for 30 - 45 minutes with lid on until the meat is tender.

5. Add in tofu and simmer for another 5 minutes.

6. Turn off heat and let sit for 1/2 hour for sauce to marry into the tofu.

7. Reheat before serving.



Anonymous said...

Thanks for this great recipe. It turned out to be a hit for the whole wonderfully tasty. I shall try the others that you have posted. Thank you so much for sharing Lily. Doris from Singapore.

Anonymous said...

Hi where do I get this salted threadfish? Btw, it looks really delicious!

Unknown said...


i bought the salted threadfish from the oriental store

Anonymous said...

Hi Lily!

It seems this dish is very popular =)
Just a question, is there a substitute for the salted threadfish? Also, can it be any salted fish (the ones you buy in jars) or specifically threadfish? Thank you -looks delicious!

Unknown said...


you can use whatever salt fish available as it is more for flavor in this recipe.

the ones in the jars are good and will dissolve giving a very rich sauce

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