Kiam Hue steamed pui bak (Salt fish pork belly)

Kiam Hue steamed pui bak (Salt fish pork belly)

Kiam Hue steamed pork belly or minced pork is one of those dish that makes you go for that extra bowl of rice. On a cold raining day like today it is fabulous.

This is such an easy dish to cook. I literally start by frying the salt fish on low heat and start slicing the rest of the stuff, Then it is a matter of assembling and steaming.

After frying the salt fish next fry the ginger until crispy. Then assemble the rest.

The biggest challenge is to find the strength to stop eating at one bowl of rice.

My salt fish came all the way back with me from Kuching. I just brought home 2 big fishes, dried them in the sun, portioned and vacuum sealed them into my freezer. Treat them like gold and eat extremely, EXTREMELY slowly.

TIP – My hubby don’t eat pork belly. If you have one such fussy person at home you can put sliced pork belly one side and mince pork another side.

TIP – it is important to mix the 2 tablespoon or more of the oil with the pork belly before steaming. This is to make sure the pork belly will be in slices separately and not stuck together in a lump after steaming.


Kiam Hue steamed pui bak (Salt fish pork belly)


  • Salt Fish
  • Pork Belly + mince pork
  • Red Chilli (fresh)
  • Ginger
  • Spring onions
  • Pinch of sugar
  • Pepper


  • Wok on and start frying the salt fish on low heat.
  • Meanwhile slice the pork, red chillies, ginger.
  • Remove the salt fish and fry the ginger.
  • Remove the ginger and set aside.
  • In a clean bowl add in 2 big tablespoon of the gingery, salty oil and have a thorough mix through. Arrange on your steaming plate.
  • Top with the ginger but leave some aside.
  • Top with the salt fish and leave some aside.
  • Top with the red chillies and leave some aside.
  • Sprinkle with some sugar.
  • Put the assembled plate to steam for a good 15 minutes in high heat.
  • When done add in the rest of the crispy ginger, red chillies, salt fish and spring onions before serving. Taste and season with freshly ground pepper.
  • Serve with warm hot boiled rice. The dish itself will have some sauce so no need to add anything else. Just eat and enjoy and try to stop at one bowl of rice.

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