Salted Fish Pork Belly Pasta 咸鱼花腩煲意大利面
This pasta dish brings a new twist to the popular Chinese daichao stir fry dish, Salted Fish Pork Belly. This one meal dish is packed with the amazing fragrance of salted fish, marinated meat and dried chillies. Just the perfect dish to make on lazy weekends!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 grams spaghetti (cooked till al dente)
- 600 grams pork belly (sliced)
- 25 grams salted fish (cubed)
- 1 tbsp Cooking Oil
- 1/2 big onion (diced)
- 5 slices ginger
- 5 dried chillies
- 1 cup water
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Oyster Sauce
- 1 tsp sugar
- 1/4 tsp ground black pepper
Instructions
- 1
First, thinly slice the pork belly. Then dice salted fish and red onion. Cut ginger into thin slices. Next, remove the seeds from dried chillies, soak it in hot water until soften, drained and set aside.
- 2
Then, prepare seasonings to marinade the pork belly.
- 3
Marinate the pork belly with all the seasoning ingredients for at least 30 minutes.
- 4
Meanwhile, cook the spaghetti in a generous amount of water until it's almost al dente.
- 5
Then drain and set aside. And we're ready to stir fry the pasta.
- 6
Heat up pan with some cooking oil and shallow fry the salted fish until golden brown.
- 7
Drain and set aside the salted fish. Retain the oil in pan.
- 8
Add in diced red onion and stir fry until soften. Then add in the sliced ginger and dry chillies. Continue to stir fry until fragrant. Lastly add in the marinated pork belly and water.
- 9
Bring the mixture to a boil and continue to simmer for another 4 minutes. Then add in the cooked pasta directly into the pan and toss to coat well. Garnish with green basil leaves and serve immediately. So Enjoy!