Monday, July 15, 2019


Haven't had enough of the fragrant pork belly fillings of my rice dumplings... Prompted me to prepare this dish which has the flavour and taste of it minus the glutinous rice.  Instead of using the dried chestnuts, I used arrow roots [ngaku]. 

I have intended to add a tablespoon of minced dried prawns but have forgotten about it.  I believe it would add to the fragrance and ultimately awesome.
Nevertheless, this dish turns out yummy.

600 gm pork belly - cut into bite size pieces
15 small arrowroot [ngaku] skinned and cut half
15 dried mushrooms - soaked, squeezed dry, remove the stems
2-3 tbsp each of oil
6 shallots - sliced thinly
4 pips garlic - chopped
1 tbsp Chinese 5 spice powder
1 tbsp sugar
1 tbsp each oyster sauce and dark soy sauce
2 tsp sesame oil
1 tsp pepper
1 1/2 tsp salt

  1. Heat oil in a non stick wok, saute shallots and garlic until golden brown.  Dish up.  Leave the oil in the wok.
  2. Add pork pieces, fry until meat turns white and firm.  Add in the seasoning.  Continue to fry until aromatic.
  3. Add in dried mushrooms.  Stir fry for 5 minutes until all the ingredients are well coated with seasoning.  Add in  ngaku and dried prawns [if using].  Stir to mix well.
  4. Add in the fried shallots and garlic.  Continue to fry until aromatic before adding enough water to cover the ingredients.  Bring to boil and then simmer until meat is tender and water reduced to thick [about an hour].  [I have transferred the fried ingredients to a thermal pot and leave it to cook for 2 hours].  
  5. Serve with rice and sambal belacan if preferred.

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