Salted Fish with Pork Belly ~ 咸鱼花腩

It's the norm to cook and serve this dish in a claypot but in my case, I used a wok as I do not own a claypot.  This is a classic dish which very often appears in the menu of most Chinese restaurants.  A very appetising dish which pairs well with a bowl of fluffy white rice or plain porridge.

Salted Fish with Pork Belly ~  咸鱼花腩

Ingredients

• 450 gm pork belly, cut into bite size
• 3 dried chillies, soaked in hot water till soft
• 50 gm salted fish, sliced
• 5 pips garlic, chopped
• 6 slices ginger
• 1 onion, cut to wedges
• 1 Tbsp Shaoxing cooking wine
• 1.1/2 cups water
• sugar to taste 
• spring onions to garnish

Seasoning for Pork Belly

• 1/2 Tbsp oyster sauce
• 1/2 Tbsp dark soya sauce
• 3/4 Tbsp cornflour

Method

1. Marinate the pork belly with the above seasoning, set aside.
2. With some oil, lightly saute the chopped garlic, ginger and dried chillies till fragrant.
3. Toss in the salted fish, stir-fry.  
4. Add in the seasoned pork belly, stir-fry.  Add in the water and let the pork belly simmer till cooked and tender.
5. Toss in the onion.  Fine tune to taste.
6. Drizzle on the Shaoxing wine and add in the spring onion.
7. Dish out and serve immediately.