There are quite a few variations of this dish, but today we present to you Rita’s Pork Belly with Yam and Fermented Beancurd.
The typical way of cooking this dish is to fry the pork and yam till it’s crispy on the outside and juicy on the inside. But for Rita, she chooses the healthier way of cooking yet not compromising the excellent taste of this dish.
Stir fry the pork belly and yam with garlic and dried shrimps to enhance the taste, and add in hot water at the end to allow all the ingredients and condiments to simmer and fuse together. This dish makes a good ‘one-pot’ as there are aplenty of gravy which goes really well with a bowl of steamy white rice.
Give it a try today, it’s easy and simple to make this dish! Recipe right below!
Preparation Time: 15 hrs | Cook Time: 20 mins | Total Time: 35 mins
No. of servings: 3 – 4
- 350g Yam, sliced
- 150g Pork Belly, cut into 1inch x 2 inch long
- 1 tbsp garlic, minced
- 1 tbsp dried shrimp
- 2 cubes of fermented beancurd, mashed
- 2 tbsp oyster sauce
- 1 tsp fish sauce
- 1 tbsp sugar
- Hot water, enough to cover the yam
- 1 tsp dark soya sauce
- 1 tsp Chinese cooking wine
- ½ tsp sugar
Step 1: Marinate pork
- In a mixing bowl, add the marinade to the pork. Coat evenly. Wrap with cling wrap, marinate for 1 hr in the chiller.
Step 2: Cook
- In a heated pan with 2 tbsp oil, stir-fry garlic and dried shrimp till it releases it’s fragrance. Add in Pork belly, fry till it’s ½ cooked. Add in fermented beancurd. Fry for another 10 sec, add in yam. Stir-fry the yam until it is coated with the gravy
- Pour in sufficient hot water to cover the ingredients. Add in oyster sauce and fish sauce. Turn up the heat and let it to boil.
- Reduce the heat, let it simmer for 5 – 10 mins till the yam softens. Add in sugar, stir and allow the sauce to thickens.
Step 3: Garnish and ready to serve
- Sprinkle some spring onion and red chilli on it. Ready to serve with a bowl of rice.
Recipe adapted from Rita @ Ang Mo Kio
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