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Method :
Soak dried squids in water for 1/2
hour. Tear off the outer skin. Cut into pieces. Rinse pork belly. Blanch for 15 minutes. Cut into pieces. Heat 2 tbsp of oil in a clay pot. Stir fry ginger and garlic until
fragrant. Add pork belly and sizzle wine and
stir fry well. Pour in 4 cups of water. Add dried squids, fermented soy
bean paste and seasoning. Bring to the boil. Turn to low heat and simmer for
1/2 hour.
Switch off the heat and leave it
with the lid covered for 2 hours. Remove the leaves of Chinese
celery. Wash and cut the stems into short
sections. Remove the tough veins of the
leek. Wash it and cut into short
sections. Bring the pork belly to the boil. Add in Chinese celery and leek. Cook for a while. Serve the dish in the clay pot.
Pork belly works best in this recipe
because the layers of fat keep the meat moist and juicy even after
prolonged cooking. Yet, you should still use care not to overcook it.
Otherwise, it becomes tough and dry.
Serves 4 - 6
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