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
- 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.
- Add in the ginger, garlic and dried chillies [add in the onions if using] to fry for a while.
- Stir fry to mix all the ingredients together. Add in seasoning, mix well and add in water.
- Bring to boil, then lower heat to simmer until meat is tender and gravy reduced.
- Lastly add in the wine and spring onions. Stir to mix well.
- Dish up to serve with rice or porridge.