Claypot salted fish pork belly

Claypot Salted Fish Pork Belly

Recipe Source: Amy Beh

Preparation: 10 minutes
Cooking time: 10 minutes

Ingredients:
150g belly port, sliced thinly
70g bonesless salted fish meat, pre-fried until crispy
4 slices ginger

¼ onion, cut into wedges

2 dried red chillies, cut into 2cm sections, seeded

2 stalks spring onion, cut into 4cm lengths 

Seasoning (A):
1½ tbsp oyster sauce
1 tsp sesame oil

½ tsp sugar or to taste

¼ tsp pepper

½ tsp chicken stock granules 

Seasoning (B):

1 tbsp Hua Tiau wine

2-3 tbsp fresh chicken stock

1 tbsp thick soy sauce

Method:
Marinate the pork with seasoning (A).  Heat a claypot over medium high heat.  Add in marinated pork, ginger and onion.  Cover and cook for 1-2 minutes.

Remove the cover and add seasoning (B), dried chillies and pre-fried salt fish pieces.  Stir well to combine then cover the claypot once more.  Once smoke is seen escaping from the cover, remove the lid and give the pot's contents a brief stir.  Add spring onions & serve immediately.

Note:

1. Claypot: if you don't have a claypot, normal wok will do.  But do add in 1-2 tbsp of oil so the pork, does not stick to the wok.  
2. Pork belly: If you prefer, you can add more pork belly.
3. Salted fish: Here, I use mackerel salted fish, and stir-fry it instead of "fried".  The taste is the same unless you wish to be able to bite the crispy salted fish.
4. Cooking wine: If you don't have Hua Tiau wine, you can omit it, just add few more slices of ginger i.e. 4 more thin slices.
5. Dried Chillies: here I use Domino Pizza chilli flakes.  
6. Chicken stock / granules: I use Maggi concentrated stock about 1tsbp in seasoning A and 2.3 tbsp in seasoning B.
7. Thick soy sauce: you can add more if you prefer the overall meat or sauce to be darker.