• Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serving For 4 people
  • Difficulty Normal

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


  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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