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