100gof Mackerel Salted fish or 2 slices out from the jar
1shallotsthinly sliced
2clovesof garlicscrushed
3-4Bird's eye chiliseeded and sliced open or keep them whole
1tumb-size gingerjulienned
¼Cof water
½Tbspof fish sauce
1Tbspof canola oil
Instructions
Heat up the oil in a small pan. Briefly pan-fried the salted mackerel until slightly brown. Remove and set aside
Prepare a steamer. Get a serving plate you are going to serve the dish in (that will fit into your steamer) and place the sliced pork belly as first layer, then top with two slices of salted mackerel
Top with sliced shallots, ginger and chili. Add 1/4 C of water with 1/2 Tbsp of fish sauce. Cover and steam on high heat for 45 minutes or longer until the pork is tender
Serve with hot steamed rice or a bowl of porridge. YUM!
Notes
NOTES: * If you use lean pork, use 1 Tbsp of corn starch and 1 Tbsp of fish sauce to marinated the pork. I personally like it with pork belly, fatty but more flavor and that's what makes it good!