Hakka Braised Fermented Pork with black fungus

Even we are not a Hakka people, but we like to eat this popular Hakka dish. This dish is easy to cook but just need longer time to braise it. If you dont want to braise, just eat the deep fried Hakka meat, also a good choice.







Recipe to share

Marinate Pork belly with:-
1. red fermented bean curd
2. five-spice powder
3. pepper
4. light soy sauce
5. dark soy sauce (for coloring)
6. sugar
7. shao xing wine
8. sesame oil

Egg
flour

garlic
black fungus (soak first)
red fermented bean curd
bean sauce (Tau chu)

salt

sugar

Steps:-
1. Marinate pork belly for few hours, coat with egg and flour, deep fried till golden brown and set aside.
2. Saute garlic, put in red fermented bean curd and bean sauce, then add in black fungus.
3. Add in enough water and fried pork meat, bring to boil, lower the heat, continue simmer for 45mins or until meat is tender, tasted with salt and sugar.
4. Dish out and serve.

** This dish taste even better if keep it overnight....