2 Red Fermented Bean Curd (mashed), commonly known as nam yee
½ tsp Chinese Five Spice Powder
1 tsp Sugar
1 tsp Light Soy Sauce
1 tsp Oyster Sauce
½ tsp Ground White Pepper
1 tbsp Shaoxing Wine
- Have ready all ingredients needed to make the dish.
- Wash and pat dry strips of pork belly. Then cut the pork belly into bite-size pieces and set aside.
- Then chop some garlic and set aside.
- Next, soak wood ear fungus in water until soft and pliable, about 15mins.
- When softened and enlarged, cut/tear the fungus into 1-inch bite-size pieces and set aside. Be sure to pinch out the hard knobby centres of the fungus as well.
- Lastly cut some Chinese coriander leaves for garnishing later.
- Marinating Pork Belly:
- Have ready all ingredients to marinade the cut pork belly.
- Add in the marinade and season the pork pieces by mixing thoroughly. Leave to marinade overnight or at least 3 to 4 hours.
- Deep Frying Pork:
- Heat up oil for deep frying in wok or pan. Oil is ready when a chopstick is inserted into oil and it bubbles up around the chopstick.
- Deep fry pork till light golden brown in colour.
- Remove and drain on kitchen paper and set aside.
- Braising Pork Belly:
- Before braising the fried pork belly, have ready ingredients to season the fried pork belly.
- Then, in a claypot or stewing pot, leave 2 tbsp oil in pot. Saute chopped garlic till fragrant. Then add in wood ear fungus and seasonings.
- Stir fry briskly until aromatic.
- Then add in fried pork belly and stir fry to mix thoroughly.
- Next, add enough water to cover the pork mixture.
- Bring to a boil. Then add in star anise.
- Cover the claypot and simmer over LOW HEAT for about 45 minutes until the pork pieces are tender and the flavour has been absorbed.
- Stir occasionally to make sure the pork mixture does not dry up and burn.
- Serve hot with steamed white rice.
Cooking is done when pork is tender soft and the sauce has thickened a little. Garnish with cut coriander leaves and serve hot with steamed white rice. Enjoy!