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

Traditional Hakka Black Bean Cake

Ingredients

1kg glutinous rice, washed and drained

1kg black beans, washed, soaked for 15 mins and drained

1kg pig's trotter

500g pig's thigh meat

3 dried mandarin oranges, shredded

1200g sugar

1800ml water

Method

1. Dry-fry glutinous rice in a heated clean wok until golden brown. Remove and leave to cool. Then grind into flour.

2. Bring water to boil, add in sugar and cook untilo sugar has dissolved.

3. Put black beans, trotter, pork and water into a stock pot and cook until soft and tender. Remove bone from the trotter.

4. Add in syrup, stir and cook until thick. Add in shredded candied mandarin orange, glutinous rice flour, stir until well mixed. Then continue to stir until the mixture is sticky, smooth and firm.

Preserve Mustard And Duck Soup

Ingredients

1 duck about 1.5 kg, cut into pieces, remove tial and access fat.

500g preserve mustard, cleaned and cut into big pieces

200g old ginger, curshed

2 wet plums

6 tomatoes, cut into wedges

dash of pepper

4000ml water

Method

1. Bring 4000ml water to boil in a stock pot.

2 Put duck in, preserved mustard, old ginger and wet plums. Bring to boil at high heat. Lower heat nd cook for 45 – 60 mins.

3. Add in tomatoes, pepper and bring to boil.

4. Add salt for taste if desired.