If you don't like pork belly in your clay pot bean curd, replace it with seafood or meat of your choice.
Ingredients :
• 1 block soft bean curd
• 30 gr carrot, sliced
• 5 snow peas
• ½ shallot, shredded
• 5 Chinese mushrooms, soaked in warm water for 15 minutes and sliced
• 2 cloves garlic, finely chopped
• 200 gr pork belly, sliced
Seasonings :
• 1 ½ tablespoon oyster sauce
• ½ tablespoon preserved spicy bean paste
• 1 tablespoon preserved minced bean paste (taucheo)
• ½ teaspoon chicken stock granules (optional)
• ½ teaspoon sugar
• 2 cups water
• 1 teaspoon corn starch
• A few dashes of white pepper powder
Directions :
1. Clean the pork belly well with water and drain.
2. Cut the bean curd into 6 portions and pat dry with paper towels.
3. Heat up a wok, add oil, and deep fry the bean curd until golden brown and crispy. Set aside.
4. Heat up another wok of water, add in carrots and snow peas, blanch for a while and dish out. Set aside.
5. Heat up the clay pot and add in little oil. Stir-fry the chopped garlic until aromatic, add in the sliced pork belly, stir-fry until cooked.
6. Add all seasonings and do a quick stir. Add in the remaining ingredients and stir well.
7. Add in water and cover the clay pot with the cover. Lower the heat to low and braise for 15 minutes.
8. Before serving, add in the corn starch to thicken the sauce. Serve hot.
For 2 servings
