By Elijah Madayag

A classic family recipe was to stir fry in a wok hamha (shrimp paste) with Sumida Farm watercress.  Simple and 'ono.  Here is an updated, yet simple version of that same classic family recipe.


  • 1 bunch Sumida Farm watercress (cut into 2 inch pieces)
  • 1/4 lb skinless pork belly, sliced
  • 1T - Hamha - Chinese style shrimp paste
  • 3 cloves garlic, chopped
  • 1T ginger, minced
  • 1T shoyu
  • Vegetable oil
  • Fresh ground black pepper to taste


watercress hamha ingredients


  • Pre-heat a wok on medium heat.  Using a paper towel, lightly coat the wok with a thin layer of oil
  • Slice your pork belly into thin strips and set aside
  • Cut your Sumida Farm watercress into 2 inch pieces, chop your cloves of garlic, mince ginger, and set aside.
  • On medium heat, fry the pork belly to render out the fat until the strips are a deep golden brown and crispy.  Drain out the excess fat as desired, making sure to leave a minimum of 1T of oil in the wok.
  • Turn up the heat, add in your garlic, ginger, and hamha mixing vigorously to avoid burning the garlic and cooking out the hamha.
  • Once the hamha has cooked, add in your watercress and saute until slightly wilted.
  • Season with fresh ground black pepper to taste and serve!


watercress hamha


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