Stewed Roasted Pork & Tofu in Claypot

Tested Recipe Adapted from Jamie Jong’s Claypot Delight

Stewed Roasted Pork & Tofu in Claypot



200g roasted pork belly

2 pcs bean curd (quartered and deep fried)

2 tbsp salted fish

½ small bowl carrot slices

5 pcs shitake mushroom (sliced)

2 red chilli (seeded, sliced)


1 tsp chicken stock powder

¼ tsp pepper

2 tbsp shaoxing wine

1 cup water

10 pcs snow peas (sliced)

2 tbsp chopped garlic

2 slice ginger

3 tbsp oil

¼ cup water + 2 tsp corn flour (mix)

Preparation Instructions:

  1. Heat oil in claypot, fry chopped garlic and ginger until fragrant, add salted fish and brown lightly.
  2. Add in A. Stir to mix well, add B, cook over low heat for 10 minutes, add in snow peas and mix well, thicken with corn flour water, serve hot.

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