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Saturday, 2 July 2011

Claypot Pork Belly With Salted Fish

I've bought the Claypot for quite sometime but didn't get the chance to use it to cook any dishes till yesterday when I suddenly browse through one of my cookbook on claypot dishes, and here, Claypot Pork Belly With Salted Fish.  Since I have all the ingredients with me, why not cook something different for dinner.

Claypot is an ideal choice for braising and stewing food over low heat as it heats evenly and retains heat well.  Ingredients cooked over a long period of time in a claypot are soft and tender,packed full of their natural flavours and emit a unique aroma that can only be achieved by cooking in a claypot.

Ingredients :
300g pork belly, slice about 0.5cm)
25g salted fish
2 cloves garlic, chopped finely
3 dried chillies, cut in 1/2" section (I use fresh chillies)
5 slices ginger
1 stalk spring onion, cut in 1/2" section or coriander
6 cloves shallots, cut in thin slices
1 onion, section in 4 pieces
2/3 cup water

1/2 tbsp oyster sauce
1/2 tbsp soy sauce
1/2 tbsp potato starch

1 tbsp soy sauce
1/2 tbsp thick soy sauce
1 tsp sugar
1/2 tbsp shoaxing wine

1.  Combine well pork belly slices with marinade and set aside for about 30 minutes.
     Scald in hot oil and drain well.
2.  Pan-fry salted fish in oil until fragrant.  Set aside.
3.  Heat 1 tbsp oil in a claypot, add shallots, garlic, ginger slices and chillies to fry until fragrant.
     Stir in the pork belly slices and toss well.  Add in the soy sauce and thick soy sauce to combine
     well.  Add in water and sugar and bring to a boil.  Cover with a lid and let it simmer over low heat
     for about 3 minutes, add salted fish and continue to cook until the gravy is fairly dry.
4.  Stir in spring onion/coriander and onion to toss well briskly, drizzle over shaoxing wine and serve.