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Steamed Pork Belly with Shrimp Paste

A savoury and sweet dish that especially goes well with white rice
Author Ann Low
Prep Time 1 hr
Cook Time 12 mins
Total Time 1 hr 12 mins
Cuisine Asian, Chinese

Ingredients
 

  • 350 g pork belly
  • some shredded ginger
  • some cut chillies
  • some cut spring onion

Seasoning for Pork Belly

  • 1/2 tbsp Chinese cooking wine hua tiao chiew
  • 1/8 tsp salt
  • 1 tsp sugar
  • 1/4 tsp light soy sauce
  • dash of pepper
  • 1/2 tbsp corn starch
  • 1/2 tbsp water
  • 1/2 tbsp corn oil

Shrimp Paste Sauce

  • 1/2 tbsp shrimp paste
  • 1/2 tbsp Chinese cooking wine hua tiao chiew
  • 1/2 tsp sugar
  • 1/4 tsp light soy sauce
  • 1/4 tsp sesame oil
  • 1 tbsp water
  • 2 slices ginger

Instructions
 

  • Slice pork belly thinly (about 3mm) and marinate with the seasoning for about an hour or longer in the refrigerator.
  • Mix the shrimp paste together. In a small pot, heat up little oil with 2 slices ginger. Then pour in the sauce and stir well to light boil. Off heat and leave sauce to cool.
  • Pour shrimp paste sauce onto pork belly, mix well; spread it out flat on plate then top with shredded ginger and chillies Then steam over rapidly boiling water for about 12 minutes in the under boiling hot water.
  • Garnish with cut spring onion and serve immediately.

Notes

For neat cutting of the pork belly -  place the pork inside the freezer for about 45-60 minutes. So the meat is firm enough to slice thinly with a sharp knife. Put the meat back into the freezer until it's firmer, if you have trouble slicing.
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