How to cook pork belly with salted fish at home

Pork belly with salted fish (non-halal). (KY Speaks pic)

NON-HALAL: Pork belly with salted fish seems to be more of a southern thing, and it is not particularly popular up north.

For this Penangite, the first taste of this dish came a decade ago at Lucky Loke Restaurant in Petaling Jaya and it has been a favourite ever since.

Here is the recipe that was a recent experiment in the kitchen.

The result was fantastic and required no additional seasoning. For extra authenticity, prepare and serve this in a clay pot.

Ingredients:

• 300 g pork belly, remove skin and marinate with 2 tablespoons each of cooking caramel, rice wine and oyster sauce
• 3-4 shallots, cut in quarters
• 5 cm ginger, thinly sliced
• 6 dried chillies, fresh chilli (optional)
• 3-4 cloves garlic
• Spring onion for garnish
• 2 tablespoons salted fish, cut into small chunks
• 3-4 tablespoons cooking oil

All you have to do is stir and fry and then eat. (KY Speaks pic)

Method:

• In a little hot oil, fry the garlic and salted fish.
• Add the dried chilli and shallots and fry until fragrant.
• Lower the heat to medium, add the pork and cook for 5-10 minutes depending on the thickness.
• Add the fresh chilli and spring onion at the last minute.

This non-halal recipe was first published here.

Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.

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