Pork Belly with Wood Ear Fungus ( Hakka)

This is a homecook Hakka food.

I love it because I am also a Hakka :)

Recipe from:  Poh's Kitchen
Ingredients

1kg pork belly
4 to 5 pieces red fermented bean curd
1 teaspoon 5 spice powder
1 and 1/2 tablespoons shaoxin rice wine
2 tablespoons onion juice, grate and squeeze juice
1 litre peanut or vegetable oil
80g wood ear fungus
1 egg, lightly beaten
3 tablespoons plain flour
1 litre water
2 teaspoon sugar
2 tablespoons oyster sauce
1 tablespoon cornflour
2 tablespoons water



Method

1.  Slice rind away from the pork belly.  Slice pork belly into 3cm wide strips. Then, cut strips into 1 and 1/2 cm wide pieces.

2.   To marinade:
 Combine fermented bean curd, 5 spice powder, shaoxin rice and onion juice in a bowl and mix thoroughly till no lumps. Add pork belly pieces to marinade, massage into meat and allow to sit for minumim 2 hour but preferably overnight.

3.  To prepare the fungus:
Soak wood ears in water for about half an hour or till rehydrated. Drain water and tear each piece roughly into 2 to 3 pieces, discarding any woody parts. Set aside.

4.  Mix egg and flour into the marinating pork.

5.  In a large saucepan or wok, heat oil to medium to high heat. Deep fry about 10 pieces of pork at a time, till pork pieces are rich, rusty brown.

6.  Transfer pork into a clay pot or saucepan and add water, sugar, oyster sauce and bring to boil. Simmer for half an hour.

7. Add fungus and simmer for another 10 to 15 minutes. Season with more oyster sauce and sugar if necessary. Mix cornflour with 2 tablespoons of water and incorporate into sauce. Bring to boil till sauce thickens. Serve with steamed jasmine rice and a green vegetable stir fry.