Stir Fry Pork Belly With Salted Fish 香炒咸鱼花腩

Stir Fry Pork Belly With Salted Fish 咸鱼花腩煲 - When eating out at restaurants, this dish is commonly served in a hot claypot. When cooking this at home, I don't use claypot, I have tried several method cooking this dish. 

My first attempt cooking this dish was 4 years ago, cooked using an air fryer to fry the pork belly before stir frying in a skillet. This method is less oily, if you don't mind washing more items, you can try out the recipe here. After I bought a mini rice cooker, I then tried out the rice cooker version here. 

Now that I am more busy with my daily chores, I want to minimise washing and make cooking even simpler. I use the simplest and fastest method to cook this dish, stir fry in a wok. Super quick, easy and the taste is awesome. 

This time, I stir fry the pork belly using Song Cho IDEAL wok, a flat based 30cm stainless steel wok without chemical coating, it's safe to use not only for stir frying but in any cooking.

Ingredients: Yield 2-3 servings

材料

300g Pork Belly, sliced 花肉 300克，切片

2-3 stalks Spring Onion, cut into 3cm length 2-3 棵青葱，切3cm长

Some oil for cooking 油，适量

(A)

1 tsp Tapioca Flour 木薯粉 1小匙

1 tsp Sesame Oil 麻油 1小匙

1 tsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1小匙

(B)

30g Salted Fish, diced 咸鱼 30克，切粒

3 Dried Chili 辣椒干 3条

Note:

This recipe is non-spicy and kid-friendly, double the dried chilies amount if you love hot & spicy.

这食谱的咸鱼花腩不辣，适合小朋友的口味。喜欢辣的可以放六条辣椒干。

1 Onion, cut into chunks 洋葱 1粒，切块

5 cloves Garlic 蒜头 5瓣

7 slices Ginger 姜 7片

(C) - add all ingredients in a bowl, mix well. 将所有材料C混合，拌均

1/2 tbsp Light Soy Sauce 酱油 1/2 汤匙

1 tsp Castor Sugar 细砂糖 1小匙

1 tbsp Oyster Sauce 蚝油 1汤匙

1 tbsp Shao Xing Hua Tiao Wine 绍兴花雕酒 1汤匙

1.5 tsp Dark Soy Sauce 黑酱油 1.5小匙

80ml Water 水 80毫升

(D) - add all ingredients in a bowl, mix well. 将所有材料D混合，拌均

1/2 tsp Corn Flour 玉米粉／粟粉 1/2 小匙

1/2 tbsp Water 水 1/2 汤匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Add (A) into pork belly, mix well. Cover with cling wrap and let marinate in the refrigerator for at least 2 hours.
花肉加入（A），拌均。盖上保鲜纸，放进冰箱腌至少两小时。

2. Add some oil in Song Cho IDEAL wok, turn on medium heat. Add in salted fish, fry until fragrant.
用松厨IDEAL万能锅，以冷锅下油，稍微烧热油。加入咸鱼，爆香。

3. Add in the remaining (B) ingredients, stir fry until fragrant.
加入其余的（B）材料，爆香。

4. Add in marinated pork belly, stir fry until half cooked.
加入花肉，炒香至半熟。

5. Stir in (C), mix well. 
加入（C），拌均。

6. Bring to a boil, reduce heat and simmer until the pork is fully cooked. 
大火烧开后转小火，焖至花肉熟透。

7. Stir in (D), mix well. 
加入（D），拌均。

8. When the sauce is thicken and glossy, add spring onion and remove from heat. Serve warm with steamed rice or porridge. 
收汁，加入青葱，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!

~ Special thanks to Song Cho Singapore ~ 

By readers, some feedback from those who have tried this recipe:

By Samantha Lee

By Samantha Lee