Steamed Pork Belly with Salted Fish鹹魚蒸五花腩
A classic Cantonese dish featuring tender steamed pork belly layered with savory salted fish, creating a rich and aromatic flavor profile that pairs perfectly with rice.
01Ingredients
- 500g pork belly, sliced
- 100g salted fish (e.g., mackerel or yellow croaker), soaked and diced
- 2 slices ginger, shredded
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1 tbsp Shaoxing wine
- 1/2 tsp white pepper
- 1 tbsp vegetable oil
- 2 sprigs green onion, chopped (for garnish)
Nutrition (per serving)520kcal
- Protein38.5g
- Carbs2.8g
- Fat40.2g
Fiber 0.2 gSodium 1240 mg
02Steps
- Slice the pork belly into even pieces.
- Soak the salted fish in water for 15-20 minutes to reduce its saltiness, then dice it into small pieces.
- In a bowl, combine the sliced pork belly with shredded ginger, minced garlic, soy sauce, sugar, cornstarch, Shaoxing wine, and white pepper. Mix well and marinate for 15 minutes.
- Lightly grease a heatproof dish with vegetable oil. Arrange the marinated pork belly in the dish, then scatter the diced salted fish evenly over the pork.
- Steam the dish over high heat for 25-30 minutes, or until the pork belly is tender and cooked through.
- Garnish with chopped green onion before serving hot with steamed rice.
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