Normally when we have Teochew porridge, we would eat plain rice congee with a variety of savoury dishes like fried salted fish, braised peanuts, salted vegetables, taucheo (fermented soy bean) pork – all served separately. This recipe is like a 3-in-1 dish that combines pork, braised peanuts and salted fish. It might seem like an odd combination but with the right balance of seasonings, everything just works beautifully. And the end result would be a salty, savoury & saucy dish (with a bit of a chilli kick) that you can just serve with steamed rice or congee. The tenderness of the peanuts, slight chewiness (and bite) of the pork and crunch of the lotus root are simply delectable. If you like the regular taucheo pork, you’ve got to give this recipe a try because taste wise, they are almost similar. Enjoy this recipe! 🙂
Pork Shoulder with Salted Fish, Lotus Root & Braised Peanuts Recipe
Ingredients (serves 3-4)
250g pork shoulder, sliced
250g lotus root, thinly sliced
1 strip dried salted fish, soaked in water till soft & cut into small bits
1 can braised peanuts
4 cloves garlic, finely chopped
1 yellow onion, sliced
1 red chilli, sliced
1 1/2 cups broth (I used lotus root soup)
1 tbsp oyster sauce
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
1 tbsp chinese cooking wine
1. Heat a little olive oil in pan. Saute garlic and salted fish till fragrant.
2. Add pork and stir fry till meat is no longer pink.
3. Add lotus root, onions and chilli and briefly stir fry.
4. Pour in seasonings and braised peanuts. Bring to a boil and then reduce heat to simmer for about 20 minutes till the sauce reduces.
Dinner consisted of Pork Shoulder with Salted Fish, Lotus Root & Braised Peanuts, Lotus Root Soup and Stir Fried Bok Choy 🙂 Bon appetit!