Braised Ngaku Arrowheads with Roast Pork Belly
Braised Ngaku Arrowheads with Roast Pork Belly in a fermented red beancurd sauce and fried tofu puffs for even greater flavor and texture.
Keyword : braised arrowheads, braised ngaku
Servings:
Calories: 393kcal
Ingredients
- 1¼ lbs ngaku / arrowheads (565g)
- 2 tbsp vegetable oil
- 2 cloves garlic (minced)
- 3.5 oz roast pork belly (100g)
- 3 cubes fermented red beancurd
- 1 cup water (240ml)
- 3.5 oz (100g) fried tofu puffs, cut into ¼ inch slices
- ½ tsp salt
- 2 green onions / spring onions (finely sliced)
Instructions
- Cut the tops and bases off each ngaku/arrowheads using a paring knife. Then peel each one, rinse, drain, and cut into ¼ inch thick slices.
- Heat vegetable oil in a wok or large fry pan over medium heat. Add roast pork belly and fry for 2 minutes.
- Push the roast pork belly to the side. Add garlic and stir fry for 20 seconds.
- Add fermented red beancurd. Stir fry and mash with spatula for 1 minute.
- Add ngaku/arrowheads. Stir fry to get ngaku/arrowheads coated with the mashed red fermented beancurd.
- Add fried tofu puffs and pour in water. Stir to get everything well mixed. Bring liquid to a boil.
- Cover, reduce heat, and simmer for 5 minutes. Most of the liquid would have been absorbed. If it is too dry, add another 2 tablespoons of water. Season with salt. Stir and turn off stove.
- Sprinkle green onions on the top.
- Dish onto a serving dish and serve immediately with steamed rice.
Nutrition
Calories: 393kcal
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