Hakka Stewed Pork Belly

Ingredients

2kg pork belly

50g balck fungus

1 kg oil for deep frying

Marinandes

2 pcs fermented red bean curd

1/2 tbsp salt

1 tbsp light soy sauce

2 tbsp sugar

2 tbsp ginger juice

1 tbsp shallot juice

1 tbsp garlic juice

1 1/2 tbsp 5 spice powder

2 tsp MSG

1 egg

3 tbsp plain flour

Method

1. Wash pork belly and drain well. Add in marinade and marinate for at least 1 hr.

2. Soak black fungus in water and wash

3. Heat up oil for deep frying, deep-fry pork belly until golden brown and crispy. Dish up.

4. Bring 1000ml water to boil. Add in fried pork belly and