Stir-fried pork belly with salted fish

This pork belly and salted fish dish is one dish which many people will 'die for', so to speak!  I prefer to cook this dish with more sauce to go with the freshly cooked white rice, and if we have this dish on the dining table, always remember to cook more rice!

Ingredients:
300g pork belly (without skin and sliced)
2-3 sprigs of spring onion, cut into 1" length (I omit)
Some oil for cooking

Marinade:
1 tsp tapioca flour
1 tsp sesame oil
1 tsp shaoxing wine

Condiments:
30g salted fish (diced)
3 dried chilies (remove seeds, soaked and drain)
1 onion (peel and cut into chunks)
5 cloves garlic (peel and leave whole)
7 slices ginger

Sauce ingredients: (mix all in a bowl)
1/2 tbsp light soy sauce
1/2 tsp granulated sugar
1 tbsp oyster sauce
1 tbsp shaoxing wine
1 1/2 tsp dark soya sauce
100ml water (add more if needed)

1/2 tsp cornflour + 1/2 tbsp water (for thicken the sauce)

Methods:

1. Add the marinade ingredients into the pork belly, mix well, cover with cling wrap and marinate for at least 2 hours in the refrigerator.
2. Add 1 tbsp of cooking oil in a wok, turn on medium heat, add in salted fish and fry until fragrant.
3. Add in the remaining condiments and stir fry until fragrant.
4. Add in the marinated pork belly and stir fry until half cooked.
5. Stir in the sauce ingredients and mix well.
6. Bring to a boil, reduce heat and simmer until pork is fully cooked.  Add more water if needed.
7. Stir in the cornflour mixture and stir well.
8. When the sauce thickens and looks glossy, add spring onions (if using) and stir to mix.
9. Off the heat and dish onto a serving plate.
10. Time to serve dinner!!

I adapted this recipe from 'Miki's Food Archives' with very slight amendments.