Salted Fish and Pork Belly in Clay Pot

Ingredients:
1 tbsp oil
50 g salted fish, diced
3 dried chilli, cut into 3 cm length
15 slices of ginger
1 onion, sliced
300g pork belly, sliced thinly
1 tbsp oil
3 stalks of spring onion, cut into 3 cm length

Seasoning:
1/2 tbsp light soya sauce
1 tsp sugar
1 tsp oyster sauce
1 tsp dark soya sauce
1 tbsp shaoxing wine
100ml water

Method:
1. Heat up the oil and saute the salted fish and dried chilli at low heat until fragrant.
2. Add in the ginger, onion and pork belly and stir well. Add in the seasoning, stir well and cook for 3 minutes until meat is tender.
3. Heat up a clay pot, add in 1 tbsp oil and saute the spring onion until fragrant. Add in the pork belly mixture, 1 tbsp shaoxing wine and cover the lid. Simmer for another 1-2 minutes until fragrant. Serve immediately.

Notes: Chill the meat in the fridge until slightly firm for easy slicing into thin pieces. Use "Mui Hiong" salted fish for better flavour.