Pork belly meat and nam yee lovers can try this recipe. It is easy and like always, I go for recipes which I can prepare way ahead of meal times. Just reheat before serving is the best especially when you are rushing for time or when there are so much to do within a specified time.
I prepared this dish for Winter Solstice a few days ago. Our family observes ancestor veneration on Dongzhi [冬至]. There are various dishes that needed to be cooked ready before 10 am so that family members can offer prayers to our ancestors. Some families keep this simple but my mother in-law as usual must have everything 'cheh cheh' [meaning big quantity and variety]. So there is a need to choose dishes that can be prepared ahead otherwise one would not have the 'stamina' to meet the deadline.
Recipe adapted from You-tube with modifications
700 gm pork belly - cut into strips
4 pieces red fermented beancurd [nam yee] + 3 tbsp of the sauce
2 stalks spring onions - cut long sections
5-6- slices of ginger
1 tsp dark soy sauce [for colour]
1 tsp sugar
- Heat some oil in a non stick wok, saute ginger and spring onions until aromatic and slightly brown.
- Add in the pork belly pieces to fry until oil oozes out. Add in mashed nam yee with the sauce.
- Continue to stir fry until aromatic. Add in seasoning and enough water to cover the meat. Bring to boil, cover with lid and simmer for above 45 minutes or until meat is tender.
- Add more water if you prefer to have some gravy and the meat is not tender yet.
- Braise until sauce is thick and meat is tender.
- Dish up to serve with blanched broccoli [optional].