Thursday, September 30, 2010

Hakka Braised Pork Belly With Black Fungus (客家炸肉)


500g belly pork, cut into pieces
50g black fungus, soaked in warm water until softened, cut into pieces
1 tbsp chopped garlic
1 tbsp chopped shallots
1 tsp chopped ginger


1 tbsp light soy sauce
1 tsp five spice powder
1 tsp pepper 
1 tsp sesame oil
2 tbsp nam yue (red fermented beancurd) liquid 
1 egg
3 tbsp cornflour

Gravy - Combine together:

2 pieces nam yue (red fermented red bean curd) - mashed
1 tbsp nam yue liquid
2 tbsp light soy sauce
1 tbsp Shao Xing wine
1 tsp sugar
1 tbsp oyster sauce
1/2 tsp five spiced powder
1 tsp sesame oil
dash of pepper


  • Blanch pork in boiling water for 30 seconds.  Drain well and season the meat with marinade ingredients.   Set aside.
  • Deep fry the marinated pork.   Transfer to a plate.  
  • Stir fry fungus for a minute.  Dish out and set aside.
  • Saute minced garlic, shallots and ginger  until fragrant.  Stir in the ingredients for gravy.   Bring to the boil. 
  • Add pork and fungus.  Stir fry for a minute.  Then add enough water to cover the pork and fungus.  Bring to the boil.  Then simmer for about one hour or until pork is soft.  

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