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