Rose’s Kitchen

Salted Fish & Pork Soup


500g belly pork

300g dried salted fish with bones (ikan kurau)

2 green tomatoes, quartered

2 dried red chillies, soaked, seeded & cut

1 block soft bean curd

120g pineapple, cut into wedges

20g young ginger, smashed

salt & pepper to taste


1.  Cut belly pork into 2cm thick chunks. 

2.  Wash and soak the salted fish for about 10 minutes to remove excess salt.  Pat dry and cut into pieces. Deep fry lightly in hot oil so meat will not fall apart when boiled.

3.  Boil some water in a pot.  Blanch the belly pork pieces.  Dish out and discard water.

4.  Boil 500ml water and add in the pork, salted fish and cook for 3 minutes.  Add the rest of the ingredients and cook over a slow fire for about 15 minutes or until the meat is tender.  Season to taste.

January 22, 2007 - Posted by | Soups

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