Thursday, June 5, 2014
Hakka Braised Pork Belly with Red Fermented Beancurd
recipe fm here
2 pound pork belly or shoulder (best with skin and fat), cut into chunks
1 piece of fermented red beancurd – mashed
1 tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
1 tbsp Chinese cooking wine
½ tsp ground black pepper
½ tsp salt
2 tbsp flour
2 tbsp cornstarch
Rest of the ingredients
60 gram black fungus (I used the thick kind)
6 cloves garlic
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste
1. Combine the pork with marinade except the flour and cornstarch. Mix it well and leave in the fridge for at least 2 hours or overnight. Soak the black fungus in water till softened then cut into pieces and remove the hard stems.
2. Heat about 2 cups vegetable oil in wok till hot. Just before frying, add the flour and cornstarch to the marinated meat. Mix well and then fry the pork in several batches at medium high heat till golden brown. Be careful as oil may splash due to the pork skin, don't get too close. (If the oil starts splash turn the heat down). When done remove pork and drain exceed oil on paper towel.
3. In a stewing pot, add in 1 tbsp of oil. Add in garlic and stir-fry until lightly brown fragrant. Add in the fried pork and black fungus. Stir for a few seconds. Add enough boiling water to nearly cover pork and black fungus. Let it boil for 2 - 3 minutes; add in all the rest of the seasonings except the salt. Cover the lid and lower heat to simmer for an hour or till the meat is tender. Stir it once a while.
4. Check seasonings and see if it needs some salt. Dish out and serve with warm rice.