Steamed Pork Belly with Salted Fish 鹹魚蒸五花腩

A classic Cantonese dish featuring tender steamed pork belly layered with savory salted fish, creating a rich and aromatic flavor profile that pairs perfectly with rice.

Nutrition (per serving)

Ingredients

• 500g pork belly, sliced
• 100g salted fish (e.g., mackerel or yellow croaker), soaked and diced
• 2 slices ginger, shredded
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp Shaoxing wine
• 1/2 tsp white pepper
• 1 tbsp vegetable oil
• 2 sprigs green onion, chopped (for garnish)

Steps

1. Slice the pork belly into even pieces.
2. Soak the salted fish in water for 15-20 minutes to reduce its saltiness, then dice it into small pieces.
3. In a bowl, combine the sliced pork belly with shredded ginger, minced garlic, soy sauce, sugar, cornstarch, Shaoxing wine, and white pepper. Mix well and marinate for 15 minutes.
4. Lightly grease a heatproof dish with vegetable oil. Arrange the marinated pork belly in the dish, then scatter the diced salted fish evenly over the pork.
5. Steam the dish over high heat for 25-30 minutes, or until the pork belly is tender and cooked through.
6. Garnish with chopped green onion before serving hot with steamed rice.

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