About this recipe:In Asia, claypot is a highly popular cooking vessel as it retains heat very well. It also heats up evenly, thus making the food inside, especially meat, cooked faster while maintaining its full flavor. Check out my blog to find out more about claypots- how to choose one, how to maintain one etc.!
1/2 tbsp dark soy sauce + 1/2 tsp dark soy sauce (separated)
1/2 tbsp cornflour
Some cooking oil
25 g salted fish
6 shallots, sliced thinly
2 cloves garlic, chopped
5 slices ginger
2 to 3 dried chillies, cut into several pieces, remove the seeds
2/3 cup water
1 tbsp light soy sauce
1 tsp sugar
1tbsp shaoxing wine
1/2 tbsp cornflour (dissolve in 3 tbsps water)
4 to 5 stalks spring onion, cut into 3 cm strips
1 large onion, quartered and sliced
Combine pork belly slices with 1/2 tbsp each of oyster sauce, dark soy sauce and cornflour and set aside for 30 minutes.
Pan-fry salted fish until fragrant, set aside.
Heat cooking oil in a claypot. Add shallots, garlic, ginger and dried chillies and fry until fragrant. Stir in pork belly and toss well. Add water and bring to a boil. Cover the claypot with its lid and simmer over low heat until pork belly is soft. Add a little bit of water one at a time if necessary.
Add salted fish and 1/2 tsp dark soy sauce, light soy sauce, sugar and shaoxing wine and continue to simmer for a few minutes more.
Add in the cornflour mixture, stir well and let it come to a simmer and the gravy would have thickened.
Stir in spring onion and onion. Toss well for a few seconds. It is now ready to be served with rice.