Recipe Description
This is a great dish that can double up as a dish on its own (crunchy and yummy) or as prep for another braised dish, for instance Braised pork with black fungus. For the second dish, simply heat up some garlic, stir fry some black fungus, add the fried pork (char yuk) and braise with some water (not covering meats) for several minutes and you’re ready to serve.
Recipe Ingredient
- 500g belly pork with skin on
- Marinade (A):
- 1/4 tsp Chinese five spice powder
- 3/4tsp sugar
- 3/4tsp pepper
- 2 pieces fermented beancurd (tau chu)
- 1 tsp sesame oil
- 4 cloves garlic, crushed
- 15g ginger, crushed
- 1 tsp preserved bean paste (tau cheong / taucu)
- 1 tsp oil
- 1 tsp sesame oil
- 200g black fungus, soaked
- 600ml water
- Sauce (B):
- 1 piece fermented beancurd
- 1 tbsp light soy sauce
- 1 tsp thick soy sauce
- 1 tbsp sugar
- 1/8 tsp monosodium glutamate
Instructions
- Slice pork into bite-sized pieces. Season with marinade (A) for at least several hours before use.
- Coat marinated pork in tapioca flour then deep-fry in hot oil until golden brown. Remove and set aside.
- Heat oil, sesame oil and sauté ginger, garlic and preserved bean paste until aromatic. Add in the prefried belly pork pieces. Toss and fry for a while.
- Add black fungus and sauce (B). Pour in water and simmer until meat is tender and gravy is reduced.
