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Wednesday, December 24, 2014

Braised Salted Fish with Roasted Pork

This is a typical dish served in a claypot from the Chu Char stall using pork belly which I have simplified using roasted pork belly [siew yoke].
Some readers could have tried making the Siew Yoke [see this post] and may have some leftovers.  So this dish is suitable for you to enjoy the siew yoke in another way.
Verdict - tasty siew yoke and fragrant salted fish blends very well. After braising with the fragrant sauce, the meat and salted fish are tasty and delicious with steaming hot rice.  Notice the pieces of salted fish. These are so tasty with the siew yoke.
Recipe Source - Hawker's Fair Simplified [modified]
300 gm roasted pork belly - sliced
50 gm salted fish - sliced [use Mui Heong for better flavour]
2-3 dried chilli - cut halve
5-6 slices ginger
2-3 pips garlic - sliced
1 onion - sliced [I omit]
1 stalk spring onions -  cut into 1 inch length
1 tbsp oil
1 tsp sugar
1/2 tbsp light soy sauce
1 tsp oyster sauce
1 tsp dark soy sauce
100 ml water
1 tbsp cooking wine
  1. Heat oil in wok, saute roasted pork belly until a little oil is released.  Push aside.  Use the oil to fry the salted fish slices until fragrant.  Push aside.
  2. Add in the ginger, garlic and dried chillies [add in the onions if using] to fry for a while.
  3. Stir fry to mix all the ingredients together.  Add in seasoning, mix well and add in water.
  4. Bring to boil, then lower heat to simmer until meat is tender and gravy reduced.
  5. Lastly add in the wine and spring onions.  Stir to mix well.
  6. Dish up to serve with rice or porridge.

I'm submitting this post to Cook Your Books Event #19 hosted by Joyce of Kitchen Flavours


Phong Hong said...

Kimmy, that's a good idea to use siew yoke! This dish is one of my favourites from the restaurant. It is so tasty and everybody will be fighting for it. I must cook it at home!

Kimmy said...

Hi Phong Hong, if your teeth are strong, just cook the siew to soft and still has a bite. It is very tasty and blends so well with the salted fish. I braised the meat until very soft so that it doesn't hurt my gums. This is a very easy dish to cook.

~董夫人~ said...

Hi Kimmy .Merry Chirstmas n Happy New Year to you .

Opps... I want big bowl of hot rice ..yummy..

Kimmy said...

Hi Lay Pheng, seasons greetings to you and family too. Yes, more rice is needed for this dish, the gravy must not be wasted, hehehe!

kitchen flavours said...

Ooh, this looks so, so good! Both siew yoke and salted fish are my favourite! I can eat two bowls of rice with just this one dish alone! :)

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