• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 150g belly pork, sliced thinly
  • 70g boneless 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


  1. 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.
  2. 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 and serve immediately.

You may also like

1 thought on “Fragrant Claypot Salted Fish and Belly Pork (Ham Yee Fah Lam Poh)”

  1. Susanna Leow Poh Suan - April 6, 2016 at 11:39 pm

    Dear Amy, could you please advise me which cut of pork do I use if I want lean pork in place of belly pork? I have eaten this dish at a restaurant which uses lean pork slices and it was delicious, not as oily. Thanks a lot.


Leave a Reply

Your email address will not be published.