Salted Fish Pork Belly* Ham Yue Fah Lam Poh)

Salted Fish Pork Belly* Ham Yue Fah Lam Poh)
Using Philip Pressure Cooker

Ingredients:

300 g pork belly, cut into thin slices
25 g salted fish
1tbsp sugar
1 tbsp Hua Tiu Wine
1/2 tbsp sesame oil
2 cloves garlic, chopped
6 shallots, sliced thinly
2 to 3 dried chillies, cut into several pieces, remove the seeds
5 slices ginger
4 to 5 stalks spring onion, cut into 3 cm strips
2/3 cup water
1/2 tbsp cornflour (dissolve in 3 tbsps water)
Some cooking oil

Marinade - 1/2 tbsp oyster sauce; 1/2 tbsp dark soy sauce; 1/2 tbsp cornflour

Seasonings - 1/2 tsp dark soy sauce; 1 tbsp light soy sauce; 1 tsp sugar; 1tbsp shaoxing wine

Combine pork belly slices with the marinade and set aside for 30 minutes.
Pan-fry salted fish until fragrant, set aside.

Heat cooking oil in the pressure cooker using bake mode chicken. Add shallots, garlic, ginger and dried chillies and fry until fragrant. Stir in pork belly and add in wine and sesame oil and toss well. Add water and sugar  and bring to a boil. Cover the pressure cooker with its lid and set steam/ stew for 20 min.
After 20 min then open lid and check taste then
add salted fish and seasonings and corn starch
mixture and continue to simmer using steam kpt 5 min

Stir in spring onion and it is now ready to be served with rice.
Remember boil more rice 🤣🤣