• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

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. 


Recipe Ingredient

  • 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

Instructions

  1. Season belly pork with 1 tablespoon combined marinade for at least 20 minutes.
  2. Heat a saucepan with 1-2 tablespoons oil to stirfry the salted fish until lightly browned and crisp. Remove and set aside.
  3. 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.
  4. 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.
  5. Sprinkle in the fried salted fish, spring onion, onion and red chilli. Simmer for 1-2 minutes before serving straight from the claypot.

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