Doubled Cooked Pork Slices

  • 300 gm pork belly - without skin, boiled and sliced 1/6 inch thick
  • 2 pieces firm beancurd [taukwa] - cut 1/4 inch thick
  • 1 green capsicum - seeded, cut wedges or diamond shape
  • 1 red chilli - seeded, cut diamond shape [optional]
  • some chopped garlic
  • some spring onions - cut into sections
  • Seasoning
  • 1 tsp preserved soy bean paste [taucheong]
  • 1 tsp chilli boh
  • 2 tbsp sweet soy bean paste [tian mian jiang]
  • 1 tsp sugar
  • 1/4 tsp salt to taste
  • 2 tsp light soy sauce

Doubled Cooked Pork Slices

  1. Simmer pork in boiling water until firm, remove, rinsed and sliced.
  2. Heat up a non stick wok with some oil, pan fry beancurd slices until firm and brown. Push aside, add in blanched meat slices, continue to fry until fragrant.
  3. Add in seasoning and stir fry to combine all the ingredients well.
  4. Add some water, bring to boil, add in capsicum and chilli, toss well.
  5. Add in spring onions and dish up when water is reduced.

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