Skip to main content

Steamed Pork Belly with Shrimp Paste ~ 蝦醬蒸五花腩

 

This is an extremely delicious dish to go with white rice or even plain porridge.  You don't have to add in big spoonfuls of shrimp paste for it is salty but some sugar is needed to enhance the taste.  Adding in Shaoxing wine will definitely bring the taste up to the next level.  You'll definitely need more rice to go with this dish..... trust me!



Steamed Pork Belly with Shrimp Paste  ~   蝦醬蒸五花腩

Ingredients

  • 300 gm pork belly, cut thinly (with or without skin)
  • 1.5 Tsp Shrimp paste 
  • 2 Tsp sugar
  • 1 Tbsp Shaosing wine
  • 3 slices of ginger, chopped 
  • 1 Tbsp cornstarch and 1.5 to 2 Tbsp water
  • 1 tsp oil (so that the meat will not stick to each other)
  • a bit of pepper
  • Chillies and spring onions, chopped for garnishing
Method
  1. Cut up the pork belly thinly. Mix in the chopped ginger.
  2. Mix the shrimp paste with wine to dilute it.
  3. Pour the shrimp paste mixture into the pork belly.
  4. Add in some pepper, sugar, cornstarch, oil and water.  Mix till well incorporated and let sit for about an hour.
  5. Place the pork belly onto a plate, do not overlap the meat.
  6. Steam on medium heat for about 15 to 20 mins.  
  7. Test to see whether the meat is cooked thoroughly.
  8. Garnish with chopped spring onions and chillies.

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try.