Warm hearts and tummies with claypots of yummies that speak of hearth and home.
This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 200g belly pork, skin removed and thinly sliced
- 20g salted fish, thinly sliced
- 2 tbsp sesame oil
- 2cm ginger, sliced
- 25g Chinese sausage (lap cheong), thinly sliced
- 4-5 dried chillies, soaked
- 3/4 cup fresh chicken stock
- 2 stalks spring onion, cut into 3cm lengths
- 1/2 onion, cut into segments
- 1 red chilli, sliced
- Marinade (combined):
- 1 tsp Chinese rice wine
- 1 tsp light soy sauce
- 1 tsp oyster sauce
- 1/4 tsp thick soy sauce
- 1 tsp sugar
- 1/2 tsp pepper
- 1 tbsp tapioca flour
- Season belly pork with 1 tablespoon combined marinade for at least 20 minutes.
- Heat a saucepan with 1-2 tablespoons oil to stirfry the salted fish until lightly browned and crisp. Remove and set aside.
- Heat a claypot. Add 2 tablespoons sesame oil and fry the ginger, Chinese sausage and dried chillies. Add in the marinated belly pork and stirfry for 2-3 minutes.
- Add remaining marinade and pour in the chicken stock. Bring to a boil. Cover the pot and simmer for 13-15 minutes, until meat is tender.
- Sprinkle in the fried salted fish, spring onion, onion and red chilli. Simmer for 1-2 minutes before serving straight from the claypot.