Hakka Fried Pork Meat

Hakka Fried Pork Meat (serves 4)

Ingredients:

Pork Belly Meat, sliced 1kg

Dried Wood Ear Fungus 20gm

Oyster Sauce 3tbsp

Red Bean Curd Cubes (Nam Yue) 2cubes

Red Bean Curd Cubes Brine 2 tbsp

Garlic cloves, crushed and peeled 6 nos

Water 1.4litre

Sugar 2½tbsp

Oil 250ml

Marinade:

Salt 1tsp

Chinese Five Spice Powder 3tsp

Flour 3tbsp

Red Bean Curd Cubes (Nam Yue) 1cube

Red Bean Curd Cubes Brine 1 tbsp

Method:

1. Marinade the pork belly meat with the marinade and keep refrigerated for at least 3hours or overnight.

2. Soak the wood ear fungus in water and leave aside for 20 minutes.

3. Pour oil into a hot wok and put in the marinated pork belly meat. Leave aside to fry; stirring every 15minutes till meat is all darkish brown.

4. Set aside the meat and excess oil. Leave 20ml of oil and fry garlic till fragrant.

5. Turn on slow heat and place in the red bean curd cubes and stir fry for 2 minutes.

6. Then add in reconstituted wood ear fungus in and fry till all is covered. Add in the fried meat and stir occasionally.

7. Turn on moderate heat. Pour in the water and add oyster sauce, red bean curd cubes and brine, and sugar.

8. Once it simmers, transfer to a pot and continue simmer for 45 minutes.