Clay Pot Pork Belly with Salted Fish 古早味超下饭的咸鱼花腩煲 | Malaysian Favourite | Cook with Pam ASIA TO OZ

Clay Pot Pork Belly with Salted Fish
古早味超下饭的咸鱼花腩煲 | Malaysian Favourite | Cook with Pam ASIA TO OZ

Clay Pot Pork Belly with Salted Fish
咸鱼花腩煲 is a beloved Cantonese dish known for its rich, umami-packed flavor and fragrant aroma. The combination of fatty pork belly and intensely savory salted fish creates a deeply satisfying dish, especially when served with rice.

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Clay Pot Pork Belly with Salted Fish Recipe
Ingredients (Serves 3–4) 材料
2 tbsp Cooking Oil 油
400g Pork Belly, cut into bite-sized pieces 花腩肉（切片）
2 slices Salted Fish, chopped 油浸咸鱼
3 cloves smoked Garlic, Bruised, 火蒜 (拍扁）
5 slices Ginger 姜片
3 Shallots, thinly sliced，葱头（切片）
3 Dried Chilies, cut in half，辣椒干（切半）

Seasoning

1 tbsp Shaoxing Wine 绍兴洒
1.5 tbsp Light Soy Sauce 生抽
1 tsp Dark Soy Sauce (for color) 黑晒油
1 tbsp Oyster Sauce 蚝油
1 tsp chicken stock powder 鸡精粉
1 tsp Sugar 糖
150ml Water 清水

1 red onion, cut into pieces 洋葱(切块）
3 stalks Spring Onions. Separated the white and green parts, segmented 3 棵青葱 (分开青葱和葱白， 切段）

Taste Profile
• Savory & Umami: The salted fish infuses the entire dish with a bold umami punch.
• Rich & Meaty: Pork belly brings soft, gelatinous layers of fat that soak up the sauce.
• Aromatic: Garlic, shallots, and ginger build layers of aroma.
• Slightly Sweet & Spicy: A balance of sweetness from sugar and optional heat from dried chilies.

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