Hakka Fried Pork with Black Fungus

Hakka Fried Pork with Black Fungus

客家木耳炸肉

Ingredients A
600g pork belly (cut into smaller pieces)
80g black fungus (soaked till soften, drained, cut into strips)

Ingredients B
3 shallots (chopped)
1 tbsp minced garlic
1 tbsp minced ginger
1 star anise

Marinade
2 cubes fermented reddish beancurd (mashed)
1 tbsp of fermented reddish beancurd liquid
1 egg
2 tbsp plain flour
2 tbsp cornflour

Seasoning
3 cubes fermented reddish beancurd
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
1 tbsp sugar
1 tsp sesame oil
800ml water

1. Mix meat with marinade. Leave it for 3 hours or best overnight, clingwrap, keep in the refrigerator.
2. Scald fungus in boiling water, drain well.
3. Heat oil to deep fried no. (1) till golden brown.. Drain off excess oil.
4. Heat a clean wok with 1.5 tbsp oil. Saute shallots, garlic, ginger  anise star. Next, add in fermented beancurd.
5. Add in fungus, and meat. Fry well, add in water and remaining seasoning. Bring to boil, simmer over low heat for 30mins.



Source: Recipe Book - 我家男人爱煮菜2