Braised Ngaku Arrowheads with Roast Pork Belly
Braised Ngaku Arrowheads with Roast Pork Belly in a fermented red beancurd sauce and fried tofu puffs for even greater flavor and texture.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1¼ lbs ngaku (/ arrowheads (565g))
- 2 tbsp vegetable oil
- 2 cloves garlic ((minced))
- 3.5 oz roast pork belly ((100g))
- 3 cubes fermented red beancurd
- 1 cup water ((240ml))
- 3.5 oz (100g) fried tofu puffs, cut into ¼ inch slices
- ½ tsp salt
- 2 green onions (/ spring onions (finely sliced))
Instructions
- 1
Cut the tops and bases off each ngaku/arrowheads using a paring knife. Then peel each one, rinse, drain, and cut into ¼ inch thick slices.
- 2
Heat vegetable oil in a wok or large fry pan over medium heat. Add roast pork belly and fry for 2 minutes.
- 3
Push the roast pork belly to the side. Add garlic and stir fry for 20 seconds.
- 4
Add fermented red beancurd. Stir fry and mash with spatula for 1 minute.
- 5
Add ngaku/arrowheads. Stir fry to get ngaku/arrowheads coated with the mashed red fermented beancurd.
- 6
Add fried tofu puffs and pour in water. Stir to get everything well mixed. Bring liquid to a boil.
- 7
Cover, reduce heat, and simmer for 5 minutes. Most of the liquid would have been absorbed. If it is too dry, add another 2 tablespoons of water. Season with salt. Stir and turn off stove.
- 8
Sprinkle green onions on the top.
- 9
Dish onto a serving dish and serve immediately with steamed rice.