SALTED FISH PORK BELLY

Salted Fish Pork Belly

is an appetizing dish to go with steamed rice.

The dark gravy is thick, 

flavorful and slightly spicy with the cut chili added.

Salted fish is the focus of the dish.

It contributes to its unique flavour.

Whereas, the pork belly, having absorbed the flavour from the gravy

simply taste delicious!

Salted Fish
has been used in various Oriental dishes
like fried rice, fried bean sprouts, Nonya achar etc.

The popular salted fish used in Chinese Cooking is 'Danau'
which is from Kuantan.
It is a fillet from big white fish, salted & dried.
It can be quite expensive!

Salted Fish Pork Belly

1 piece 1"x3" danau salted fish, soak in water to soften, cut into 1/2 cm thick slices 

150g thinly sliced pork belly, cut into 1" squares

1/2 medium size onion, shredded

3 red chillies, cut into chunks

5 slices old ginger

2 garlic, smashed

oil for cooking

Seasoning

2 tsp dark soya sauce

2 tsp soya sauce

1 tsp oyster sauce

1 tsp sugar

salt & pepper to taste

Thickening: 1 tsp corn flour + 2 tsp water

1) heat up enough oil (2-3 Tbsp) in the kuali, put in the salted fish and leave to fry

2) turn the other side over when it is done. Avoid turning too often.

3) remove the salted fish when it is done.

4) to the hot oil, add garlic, ginger, onions and chili, fry until fragrant

5) add pork belly and salted fish, stir fry until the pork changes colour

6) add 1/2 bowl water & allow to simmer until the flavour comes out from the salted fish

7) add seasoning and thickener.

8) enjoy with white rice.