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.

Enjoy.