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!
Recipe adapted from Rita @ Ang Mo Kio
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