This is an easy dish to prepare yet delicious served with steaming hot rice. Just with 2 main ingredients [pork belly and ngaku] and some seasoning, wow! it's great dish which tasted better with reheating.
I used boiled pork belly that is rubbed with some dark soy sauce. You can use fresh pork belly too. In fact, the boiled pork belly was used for ancestral worship on CNY eve. Save them to cook this dish after prayers.
300 gm pork belly [with skin] - blanched in boiling water for 10 minutes - rinsed, cut bit size pieces
8 pieces arrowhead [ngaku] - skinned and quartered
1-2 stalks spring onions - separate the white and green part
2 cm piece ginger - sliced
Seasoning to taste
light soy sauce, cooking wine, pepper, rock sugar
salt and enough water
- Fry ngaku with some oil until browned. Dish out and remove excess oil.
- Using the same wok, fry pork belly pieces until brown. Push aside and remove excess oil.
- Add in the ginger and white part of spring onions until fragrant. Push back the meat, add in fried ngaku and remaining onions.
- Fry for a while and add in the seasoning, one after another. Lastly, add in water enough to cover meat.
- Let it boil then reduce heat, cover to simmer for about 40 minutes or until meat is tender and gravy is slightly thickened.
- Taste to adjust seasoning. Serve hot with rice.
Notes: Visit this site for Its' Nutritional Facts [here]