Indulge in this fragrant dish, filled with succulent pork belly strips and colorful vegetables!
Let's start cooking!
Step 1 - Stir-fry red onions, pork belly and garlic
- In a pan on medium heat, heat up 3 Tbsp vegetable oil and stir-fry red onions for 2 minutes until onions appears slightly translucent.
- Breaking them apart in the pan with a spatula.
- Add in pork belly and garlic.
- Stir-fry for another 2 minutes until fragrant.
Step 2 - Add tomatoes, shrimp paste and butternut squash
To the same pan, add in tomatoes and shrimp paste.
Break apart shrimp paste with spatula.
Mix well and fry for 5 minutes until tomatoes softens.
Add butternut squash into the pan and fry for another 5 minutes.
Add remaining vegetables and water.Substitute the vegetables to any others of your preference.
In the same pan, add in long beans, eggplants, lady fingers and 100 ml water.
Toss well and let it cook, covered with a lid or aluminium foil, for 15 minutes.
Garnish and serve!
Transfer to serving dish, garnish with spring onions and serve hot.