Here’s another humble yet delicious dish to try. This dish is not frequently found on the menu in Chinese restaurants, but if you ask, some places may make it. It is called 虾酱五花肉 pronounced in mandarin as “Xiā jiàng Wǔ huā ròu” or in cantonese “ha jeung mm faa yuk”.
Fermented Shrimp Paste is a common ingredient in Southeast Asian as well as Southern Chinese cuisine. It is a mixture of fermented shrimp, ground and mixed with salt.
Steamed Pork Belly with Fermented Shrimp Sauce
Marinade: 1/2 lb Pork Belly, sliced and diced (can be substituted with pork shoulder) 2 Teaspoon Soy Sauce 1 Tablespoon Oyster Sauce 1 Teaspoon Shao Hsing Wine 1 Teaspoon Sesame Oil 1/8 Teaspoon White Pepper 2 Teaspoon Tapioca Starch 1/8 Teaspoon Chicken Essence (optional) 1 Tablespoon Fermented Shrimp Paste (Lee Kum Kee Brand) 20 Grams of Ginger, julienned 1 Thai Red Chili, Deseeded and diced (optional) 1 Teaspoon Green Onion, diced
Prepare the steamer: fill the wok or large pot with water and bring the water to boil over high heat. Meanwhile, slice the pork belly to your preference. I sliced mine to 1/8″ thin, and then sliced it about an inch wide.
Mix the pork belly with the marinade ingredients in the steam-safe dish.
Add the ginger to the pork and mix well.
Top the pork with the red chili
Place the steel rack, steam basket, or bamboo steamer over top of the wok or pot. Place the steam-safe dish on the steaming rack, cover with a lid, and steam for 30 minutes on medium-high heat.
Remove the dish from the steamer, and garnish with green onions. This dish is best served with rice as it is quite flavourful.