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Ingredients
- 30 g cooking oil
- 300 g pork belly, with skin, patted dry with kitchen towels, cut in pieces (2 cm x 1 cm)
- 5 garlic cloves
- 40 g fresh ginger, julienned
- 20 g shredded dried cuttlefish, approx. 5 cm long
- 1 bird's eye chilli (chilli padi), sliced (optional)
- 1 tbsp Chinese rice wine (Shaoxing Hua Tiao)
- 30 g shrimp paste (har cheong)
- 350 g water
- Nutrition
- per 1 portion
- Calories
- 2835 kJ / 678 kcal
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 64 g
- Saturated Fat
- 21 g
- Fibre
- 1 g
- Sodium
- 107 mg
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