Stir-Fried Pork Belly With Salted vegetable 咸菜炒猪肉
This goes well with both rice and porridge
We usually eat light for the midday meal. SK boiled some porridge and this dish came to mind. It's been a long time since we cooked this dish. The saltiness from the salted vegetables goes very well to compliment the bland and watery porridge. Try it out today!
180g salted vegetables, (hum choy in Cantonese)
6 chili paid, cut into pieces
1 tbsp minced garlic
2 tbsp cooking oil
1/2 tsp salt
1 1/2 tsp sugar
1 Chinese rice bowl of water
Dissolve the sauce ingredients in the water
1 tsp shao hsing wine
3 tsp cornflour
Add the wine into the pork and mix evenly, then add in the cornflour and mix thoroughly
Left : thinly sliced salted vegetables. Right : thinly sliced pork belly
1. Rinse the salted vegetables and cut into thin slices. Squeeze out the water
2. Slice the pork belly into thin slices (see above for marinade)
3. Heat a wok until hot and pour in the cooking oil
4. Add in the minced garlic and saute until light brown and fragrant
5. Add in the salted vegetables and chili padi and stir-fry to mix evenly for 1 to 2 minutes.
6. Add in the rice bowl of water with dissolved salt and sugar and let it boil. Add in a little more water if necessary.
7. Pour in the pork slices and stir evenly and let it simmer for 3 to 4 minutes.
8. Switch of the flame and dish up
The chili padi makes a difference to the dish