Hakka Stewed Pork Belly

Serving 4
Preparation Time 1 hr
Skill Advance

400g Pork Belly (with skin, cut into bite size)
30g Wood Ear Fungus/ Black Fungus (rehydrated)
1 tsp Garlic (chopped)
2 Star Anise
2 cups Water (enough water to cover the pork)

1 Egg (lightly beaten)
1 Red Fermented Bean Curd (mashed)
½ tsp Chinese Five Spice Powder
½ tsp Ground White Pepper
½ tsp Sugar
1 tsp Oyster Sauce
3 tbsp Cornflour

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

  1. Have ready all ingredients needed to make the dish.
  2. Wash and pat dry strips of pork belly. Then cut the pork belly into bite-size pieces and set aside.
  3. Then chop some garlic and set aside.
  4. Next, soak wood ear fungus in water until soft and pliable, about 15mins.
  5. 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.
  6. Lastly cut some Chinese coriander leaves for garnishing later.
  7. 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.
  8. 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.
  9. 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!

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