Tuesday 17 April 2012

Hakka Pork Belly with Black Fungus (Char Yoke)

Hakka Pork Belly with Black Fungus (22 Apr 2012)

What can I say.... My family loves pork whether it's Cantonese, Hokkien, Hakka, Teochew, Japanese or Thai. As long as the taste is heavenly, all pork dishes get thumbs up at home :)

So it's no surprise that this particular Hakka pork dish has become another family favourite. Again, I urge you to prepare a few portions as it keeps well in the freezer. To defrost & reheat, just add 2 tablespoon of water before putting it into the microwave or steamer.




Hakka Pork Belly with Black Fungus Recipe (Serves 4)

Ingredients:
300 gm pork belly, cut into 1/2 inch thick pieces
30-50 gm dried black fungus, soaked in water
2 tbsp garlic mince
1/2 cube fermented beancurd, mashed
1/2 cup water
1 tbsp Shao Hsing wine
Salt & pepper to taste


Marinade pork
Pork Marinade:
1 cube of fermented beancurd (Nam Yue)
1 tbsp of Nam Yue juice from the bottle
1 tsp of oyster sauce
1 tbsp of Shao Hsing Wine
1 tbsp cornflour
A dash of pepper
1 small egg, beaten


Deepfry pork

Method:
  1. Marinade pork belly for a few hours or overnight.
  2. Deepfry pork belly until golden brown. Drain excess oil.
  3. Cut the softened black fungus into bite-sized pieces
  4. Heat up a pot or wok. Add a little cooking oil and saute garlic mince
  5. Add the fermented beancurd and black fungus and fry until fragrant.
  6. Add the fried pork belly, stirfry for 3 minutes.
  7. Pour in water and and turn the heat up. Once boiling, reduce the heat and allow to simmer for 1 hour. Add water if necessary. 
  8. When almost ready, add wine, salt & pepper to taste.
  9. Ready to serve!
Simmer for 1 hour

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