Stewed Hakka Fried Pork Belly With Black Fungus

Hakka Nam Yee Sauce

Ingredients

4 pieces nam yee/fermented red bean curd

1.5 tbsp chopped garlic

1.5 tbsp chopped shallots

1 tbsp ginger

1 star anise

1.5 tbsp oyster sauce

1 tsp sugar

3 tbsp Fah Tiew wine

Method

Heat up 3 tbsp oil, saute chopped garlic until fragrant. Add in the remaining ingredients and bring to boil until thick.

Stewed Pork Belly With Black Fungus

Ingredients

600g pork belly, sliced thickly

100g black fungus, soaked

1500ml water

Oil for deep frying

Marinade

4 tbsp Hakka Nam Yee Red Sauce

3 tbsp water

1 tbsp tapioca flour

1 whole egg (add in to marinade before deep frying)

20 shallots juice (add in to marinade before deep frying)

Method

1. Combined pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep frying, put pork belly and deep fry until brown. Dish and drain.

2. Put all ingredients and water into a stock pot and bring to boil. Lower the heat and continue to simmer for 45 minutes or until the pork is tender.