Recipes - Malaysian & Singaporean

Claypot Pork Belly With Salted Fish (Ham Yu Fa Lam Poh)
Claypot Pork Belly


This Malaysian Claypot Pork Belly with Salted Fish (Ham Yu Fa Lam Poh) is perfect to share at the dinner table. Cook this tonight in 20 minutes. Recipe by Asian Inspirations.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

Marinade for pork

¼ tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
2 tsp cornstarch
3 dashes white ground pepper
½ chicken cube (broken up)

Other ingredients:

300g pork belly (thinly sliced)
8 thin slices of ginger
4 stalks spring onion (cut into 5cm long)
1 large onion (coarsely chopped)
80g fresh salted fish (cut into small piece) fried till crispy and set aside. Keep 2 tbsp of it's oil for cooking this dish.
6 dried chillies (soaked in water)
2 tbsp sweetened dark soy sauce
2 tbsp shao tsing wine
90ml chicken stock




Steps:

Preparation:

1. First combine all the ingredients for the marinade in a bowl. Make sure all the ingredients are properly combined and there are no lumps.
2. Add the pork belly to the marinade and mix well, making sure all the pork has a coating of the marinade. Leave to marinade for at least 15 minutes.
3. In a pan, heat up 3 tbsp of oil and pan fry the cubes of salted fish until golden and crispy. It is important not to use the dried variety of salted fish.
4. Remove the salted fish from the oil and set aside. Reserve about 2 tbsp of the frying oil for cooking the main dish.

Cooking the main dish:

1. In a clay pot, heat up the reserved oil from frying the salted fish over medium heat.
2. Add the ginger and onions and stir fry. Once fragrant add in the pork belly and sear on all sides.
3. Add in the dried chillies, and salted fish. Stir well and immediately add in the sweetened dark soy sauce, shao tsing wine and chicken stock.
4. Mix the ingredients well and cover the clay pot for a couple of minutes.
5. Remove the lid and stir in the spring onions.
6. Serve hot with a bowl of steamed white rice.


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Claypot Pork Belly With Salted Fish (Ham Yu Fa Lam Poh)

Claypot Pork Belly With Salted Fish (Ham Yu Fa Lam Poh)

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This Malaysian Claypot Pork Belly with Salted Fish (Ham Yu Fa Lam Poh) is perfect to share at the dinner table. Cook this tonight in 20 minutes. Recipe by Asian Inspirations.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Marination/Stand time : < 1 hour
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

Marinade for pork

¼ tsp sesame oil
2 tbsp oyster sauce
1 tsp sugar
2 tsp cornstarch
3 dashes white ground pepper
½ chicken cube (broken up)

Other ingredients:

300g pork belly (thinly sliced)
8 thin slices of ginger
4 stalks spring onion (cut into 5cm long)
1 large onion (coarsely chopped)
80g fresh salted fish (cut into small piece) fried till crispy and set aside. Keep 2 tbsp of it's oil for cooking this dish.
6 dried chillies (soaked in water)
2 tbsp sweetened dark soy sauce
2 tbsp shao tsing wine
90ml chicken stock

Instructions

Preparation:

1. First combine all the ingredients for the marinade in a bowl. Make sure all the ingredients are properly combined and there are no lumps.
2. Add the pork belly to the marinade and mix well, making sure all the pork has a coating of the marinade. Leave to marinade for at least 15 minutes.
3. In a pan, heat up 3 tbsp of oil and pan fry the cubes of salted fish until golden and crispy. It is important not to use the dried variety of salted fish.
4. Remove the salted fish from the oil and set aside. Reserve about 2 tbsp of the frying oil for cooking the main dish.

Cooking the main dish:

1. In a clay pot, heat up the reserved oil from frying the salted fish over medium heat.
2. Add the ginger and onions and stir fry. Once fragrant add in the pork belly and sear on all sides.
3. Add in the dried chillies, and salted fish. Stir well and immediately add in the sweetened dark soy sauce, shao tsing wine and chicken stock.
4. Mix the ingredients well and cover the clay pot for a couple of minutes.
5. Remove the lid and stir in the spring onions.
6. Serve hot with a bowl of steamed white rice.

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