Salt pork and salt fish (usually salt cod) are used for flavoring around the world in many styles of cuisine, including at least the American South, Midwestern US, Asia, and Eastern Europe. In different parts of Asia, salt-pork with salt fish takes on a variety of appearances. One dish resembles dumplings, while another appears to be small meatloaves. The recipe can likely be adapted to any size or shape and a few different recipes are offered here.

These recipes use either 1) SALT COD, 2) SALT PORK, or 3) ANCHOVIES for their saltt flavor. Two of them use both pork and fish. They use additional salt and/or soy sauce as well. Any of these salty products can be purchased at many grocery stores, and the salt fish, even more readily at Asian markets. In any grocery chain, ask the meat department for salt pork or pork belly.

Serves 2 or 3 people and takes an hour of cooking time.

The fresh ginger and cilantro particularly give this dish of pork and seafood a good flavor and overall, it does not taste too salty.

INGREDIENTS

• One 1-inch section of Ginger Root, peeled and grated shredded
• 2 Tbsp sliced Bamboo shoots
• 5 Scallions with green sections cut apart from white
• 1 Pound Prawns or Shrimps (I prefer Shrimps for a lighter flavor)
• ¼ Cup Soy sauce
• 3 Tbsp Asian rice wine
• 3 Tbsp corn meal
• 1 Tbsp Salt
• 3/4 Pound ground pork
• 1 Medium sized Eggplant
• Vegetable or Peanut oil for frying
• 3 cloves peeled and sliced Garlic
• 3 Tbsp white or rice-wine vinegar
• 2 Tbsp oyster sauce
• 1 piece of salt cod or 2 anchovies, either fish fried crisp
• 1 Cup fresh Cilantro for garnish

INSTRUCTIONS

• Chop together ginger, bamboo shoots, and 2 scallions. Add prawns or shrimps with 1 tablespoon each soy sauce and rice wine, 1 tablespoon corn meal, salt, and chop a bit more. This can be done one a clean board or in a food processor.
• Pour or scrape the mixture into the pork in a mixing bowl and mix well. Form this mix into a series of small “dough” ball dumplings like golf balls on a baking sheet and chill until firm.
• Mix the rest of the corn meal with 3 tablespoons water and set aside.
• Cut the eggplant into thin slices and sauté in oil until golden on both sides. Drain on paper toweling.
• Keep 1 tablespoon oil in pan and fry garlic slightly. Stir in the whites of the rest of the scallions, remainder of rice wine, and rest of soy sauce, vinegar, and oyster sauce. Stir.
• Add 1 Cup water and the corn meal mixture, stir constantly, and let bubble for a minute.
• Arrange dumplings, eggplant rounds, and sauce in a glass dish in layers and crumble salty fish over the top. Place on medium high heat on the stovetop and raise to the boil. Reduce heat to simmer and cook covered 45 minutes.
• Remove form heat and garnish with remaining scallion greens and coriander. Add additional ginger root gratings to the top if you wish.

INGREDIENTS

Serves 3 -4 people.

• 1 one-pound slab of pork belly (this is like bacon or fresh side meat)
• 1 piece of salted fish – cod or 2 anchovies
• 2 Chili peppers, seeded
• 1 chunk fresh ginger, one inch long
• 2 tsp corn meal
• Soy sauce
• Pepper to taste
• Water

INSTRUCTIONS

• Slice the pork belly into strips like bacon, perhaps a little larger.
• Slice the salted fish and stir fry it in a small amount of oil until it is fragrant.
• Turn heat down to lowest setting and marinate the fish in soy sauce, corn flour, pepper, and a small amount of water (depends on how much sauce you wish to have).
• Slice the ginger and chili peppers into thin strips; add to the pork and salt fish and let marinate until you are ready to steam the dish for your meal. Make sure to have enough sauce to steam the dish well.
• Steam the marinating meats by raising heat and covering the pan for 15-20 minutes until pork is tender. 

INGREDIENTS:

• 1/2 Pound of salt cod
• 1/2 large onion
• 1/4 of a tomato
• 1 scotch bonnet pepper, seeded (very hot)
• Olive oil
• 2 Tablespoons ketchup

INSTRUCTIONS

• Soak the salt cod for 30 minutes to remove some of the salt. Drain and discard the water.
• Chop the onion, tomato, and seeded scotch bonnet pepper coarsely and saute all this in a small pot in a little olive oil.
• Remove the pot from the heat and pour contents into a bowl.
• Remove bones from the fish, break into pieces and fry in the same pot with a little more oil.
• Pour the bowl of mixture into the pan with the fish, add ketchup and cook for 3 minutes.
• Serve with blue corn tortilla chips or steamed or fried rice.