Wish I can form a tiny "Porki Society" at home. But one member in a group doesn't sound right right?? Pork is out of the list for half-half but I don't mind once in a blue moon. So, so far just two recipes (BBQ Pork/Char Siew and Siew Yoke/Roasted Pork) and here's another small haul - fatty pork, salted fish, chillies and a little of this and that. To make ---- all ingredients together, steam for the tender-soft pork and salty, spicy and tangy cat-cha!!!
1 piece of pork belly (about 400g) - clean and cut into bit sizes100g (or more) kurau/threadfin salted fish - soaked and cut into pieces
1 tbsp sweet soya sauce
(Note - you can use the normal dark sauce and add tad bit of sugar)
6 shallots - remove skin and cut into two pieces
1 inch ginger - sliced
1 piece asam keping/dried tamarind
(Note - tamarind juice with all the ingredients before steaming or lime juice after steaming)
1 green chilli - sliced into medium size pieces
2 red chillies - sliced into medium size pieces
4-5 birds eye chillies (optional)
Coriander leaves for garnishing
Salt to taste (use sparingly)Method
Add all the ingredients into a bowl suited for steaming.
Pour water for extra drippings (only if you prefer).
Steam (keep the heat/fire very low) till pork is soft and tender.
Remove and garnish with coriander leaves before serving.
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