Steamed Pork With Salted Fish! Trust me, a rapid explosion and burst of my or maybe even your forever appreciated and loved saltiness and spiciness in tender pork belly. Of course, pork belly and fats as well? Not really healthy, but I guess once a while would massively shake our health (Siew Yoke & Char Siu). Steamed Pork With Salted Fish is really so and very easy to make. Add all the ingredients in a steaming tray and steam, and you are done. My version I believe is somewhat unique and outstanding because I decided to go with my instinct and gut feeling on how I can further spiral and heighten Steamed Pork With Salted Fish to up and away, higher for a major revelation of tastes (Salted Fish Bone Soup, Salted Fish Bone Curry, Salted Egg Chicken, Dried Shrimp Sambal & Bean Sprouts Salted Fish). Pork belly steamed alongside salted fish, chillies, soy sauce, ginger, and tamarind, garnished with coriander leaves.
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 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
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 steaming tray.
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.