Surprisingly good, aromatic and tasty dish with the use of the sweet soy bean paste [tian mian jiang]. It is just a little spicy and savoury as I have substituted the hot soy bean paste [dao ban jiang] with a teaspoon each of soy bean paste [taucheong] and chilli boh. I prefer these 2 separate seasoning instead of using 2 teaspoon of the hot soy bean paste.
Do not overcooked the green capsicum and this dish will look superb, tempting and delicious.
Recipe adapted from Chinese Cuisine Cookbook with modifications
300 gm pork belly - without skin, boiled and sliced 1/6 inch thick
2 pieces firm beancurd [taukwa] - cut 1/4 inch thick
1 green capsicum - seeded, cut wedges or diamond shape
1 red chilli - seeded, cut diamond shape [optional]
some chopped garlic
some spring onions - cut into sections
1 tsp preserved soy bean paste [taucheong]
1 tsp chilli boh
2 tbsp sweet soy bean paste [tian mian jiang]
1 tsp sugar
1/4 tsp salt to taste
- Simmer pork in boiling water until firm, remove, rinsed and sliced.
- Heat up a non stick wok with some oil, pan fry beancurd slices until firm and brown. Push aside, add in blanched meat slices, continue to fry until fragrant.
- Add in seasoning and stir fry to combine all the ingredients well.
- Add some water, bring to boil, add in capsicum and chilli, toss well.
- Add in spring onions and dish up when water is reduced.