This is a very common dish we find at the local economic rice stalls, be it at the hawker centers or foodcourts. We love it when the hawkers spoon lots of brown gravy from the tray onto our pile of rice. At home, we cook this quite often on weekends too as it is a really easy and hassle-free dish to cook. Hope you will love this dish as much as we do. Try it at home yourself; make sure to remember to add in plenty of water to make the to-die-for gravy!
- Pork belly: 250g, tenderised & sliced thinly
- Pork shoulder: 250g, tenderised & sliced thinly
- Fish sauce: 1 tbsp + 2 tbsp
- Dark soy sauce: 1 tbsp + 2 tbsp
- Sesame oil: 2 tsp
- Water: 2 tbsp
- Oil: 1 tbsp
- Potato: 5, peeled & sliced thinly
- Boiling water: 500ml
- Salt: 1 tsp
- Cornstarch mixture: 2 tbsp cornstarch + 3 tbsp water
- Chinese parsley: 1 stalk, finely chopped
- Mix pork belly & shoulder strips with 1 tbsp fish sauce, 1 tbsp dark soy sauce, sesame oil & water. Leave to marinate overnight.
- Heat oil in wok. Add pork and stir-fry till just cooked. Remove and set aside.
- Add potatoes and boiling water into wok. Cover with lid. Leave to cook for 10min.
- Mix in salt, 2 tbsp fish sauce and 2 tbsp dark soy sauce.
- Stir in pork strips. Add cornstarch mixture and stir to mix evenly.
- Remove from heat. Garnish with parsley to serve.
- Slice the potatoes thinly so that they can cook more easily and quickly.
- Most economic rice food stalls sell this dish with minced pork or chicken instead of pork slices. I find that both methods work fine, depending on individual preferences.
5 persons as side dish