Chinese Dishes - Braised Belly Pork with Preserved Fresh Water Fish

Ingredient Preserved fresh water fish 4 taels Belly pork 8 taels Ginger a dozen Sectioned spring onion 2 stalks

Seasoning

• Salt 1/2 tsp

• Sugar 1/2 tsp

• Preserved red beancured (mashed) 2 cubes

• Stock / Water 2 1/2 bowls

• Pan fry belly pork on the skin side without oil. Brush off brown bits.

• Blanch for 15 minutes until almost done. Drain and chop in chunks.

• Saute 1 cube of red beancurd and add pork and stir well. Add 2 bowls of stock / water. Cover and simmer for 45 minutes until tender. Set aside.

1. Chop preserved fish. Soak and blanch.

2. Saute 1 cube of red beancurd, ginger and spring onion. Add fish, belly pork and 1/2 bowl of stock. Season to taste. Stir well and simmer for 5 minutes.