Pork Belly With Salted Fish: Steamed and Stir-Fried

(Updated Version)

Shhh, let’s keep this between us! Ms. Nava’s got a soft spot for pork—don’t let the holy rollers know! The ultra-religious crowd might bring out their Hinduism rulebook and wag their fingers at me. Yes, Hinduism emphasizes vegetarianism and non-violence, but nowhere in the sacred texts does it say pork is off-limits (MALAYSIAN WILDBOAR CURRY). Ah, Hindus - whether you’re all about pork, mutton, or are a part-time vegetarian (you know, on those countless Hindu holy days), there’s no express ticket to heaven based on what’s on your plate. So, let’s leave the judgment at the door, shall we? Zen Cuisine and Zen Wellness certainly don’t discriminate based on diet (EXQUISITE CHINESE PRAWN RECIPES).

One of my all-time favorite dishes? Pork Belly with Salted Fish! These two ingredients are a match made in culinary heaven. If you’re into this combo, I bet you’re already drooling. Whenever I dine out with my Chinese friends, this dish is a must-order (HONG KONG STYLE WANTON SOUP).

I’ve got two different spins on Pork Belly with Salted Fish - one is steamed, the other is a dry style. Same basic ingredients, but with a kick of heat from the chilies. And if you ever end up with leftovers, I’ll show you how to balance out either version perfectly. Ready for the recipe? 

Steamed Pork Belly with Salted Fish

Ingredients

100g threadfin salted fish – soaked and cut into pieces

1 tbsp sweet soy sauce

6 shallots – peeled and halved

1 inch ginger – sliced

1 piece dried tamarind

1 green chili – sliced into medium-sized pieces

2 red chilies – sliced into medium-sized pieces

4-5 bird’s eye chilies

Coriander leaves for garnish

Salt to taste

Method

Add all the ingredients into a steaming tray.

Pour a little water to allow extra drippings.

Steam on low heat until the pork belly becomes soft and tender.

Remove and garnish with coriander leaves before serving.

 

Tip

If you prefer more sauce or a stew-like version, simply add more water while steaming. You can also experiment by using dried red chilies instead of fresh ones for a spicier twist. It’s somewhat similar to the famous Pork Trotters Vinegar, which shares some common ingredients. I’ve even made a Chicken Black Vinegar before

Stir-Fried Pork Belly with Salted Fish

For the Pork Belly

300g pork belly – sliced into pieces

1 medium-sized onion – chopped

1/2-inch ginger – chopped

5 cloves garlic – chopped

1/2 tbsp dark soy sauce

1 tbsp light soy sauce

Marinate the pork belly with the above ingredients for 30 minutes.

Other Ingredients

A few pieces of salted fish – soaked, rinsed, and cut into small pieces

1/2 tbsp honey

2 tbsp hot chili sauce

1 tbsp roasted white sesame seeds

Coriander leaves for garnish

2 tbsp oil

Salt if needed

Water if needed

 

Method

Heat oil in a pan and fry the salted fish until it’s half-cooked.

Add the marinated pork belly and lightly cook.

Stir in the honey and chili sauce.

If necessary, add some water to help cook the pork belly fully.

Once the pork is cooked and the sauce has thickened, turn off the heat.

Stir in sesame seeds and garnish with coriander leaves before serving.

Pork Belly Sandwich

Got leftovers from your pork belly salted fish dish? No problem!

Chop the pork belly (with or without the fat) into a minced texture. You can remove the salted fish if preferred.

Serve atop a slice of toast and top it off with cucumber slices for a refreshing crunch.

 

Remember, Zen Mindfulness is about minimizing waste - recycling leftovers isn’t just good for your taste buds, it’s also great for saving the planet.