Hakka Braised Pork Belly with Black Fungus

There was once I went to a bookstore and found this "The Hakka Cookbook" by accident. This book's subtitle is "Chinese Soul Food Around the World".

 

According to the text, Hakka food exhibits the Hakka people's economical, not luxurious, and generous hospitality.

 

Hakka cuisine has many health benefits because the Hakka people are dedicated to their pursuit of methods of preserving health and are skilled in utilizing the scientific principles concealed in nature.

 

Hakka food has currently established itself as a representation of Cantonese cuisine. The two primary specialties are Hakka-stuffed tofu and salt-baked chicken. This meal is available at restaurants and is highly well-liked.

 

Braised Pork Belly with Black Fungus is one of the dishes from this book that I have come across. Although the black fungus does not have a pleasing appearance, it is incredibly nutrient-rich. A daily intake of 5 to 10 grams of black fungus can support cardiovascular health and help prevent blood clots.

 

In fact, the traditional recipe for this meal calls for frying the meat by coating the thinly sliced pork belly with flour before frying. People today will omit this step to make it easier and less oily.

 

This is a straightforward recipe. You may skip the process of browning the meats before stewing or braising the pork but blanching the pork meat is a must.

 

Fermented bean curd is one of the primary components of this meal. It's a type of fermented, preserved tofu that's popular in East Asian cooking. There are two types of fermented bean curd, which are red bean curd and white bean curd. I am using red bean curd for this Hakka braised pork. 

 

Making good use of fermented bean curd can increase the variety and distinctiveness of a dish’s flavour. Make dishes more varied and taste more unique. In addition to serving meals, it is also commonly used in Hakka braised pork, ginger duck, pork ribs, fried chicken wings, or even BBQ pork (char Siu)

 

HOW TO CLEAN BLACK FUNGUS?

Cleaning the black fungus is a pretty easy process. The black fungus needs to be thoroughly scraped and cleaned in salt water after soaking. Change to clean water and wash once more when the water begins to become foggy. Dried fungus must be soaked in water for 30 minutes.

 

WHY DOES BLACK FUNGUS GET BIGGER WHEN SOAKED IN WATER?

The dried fungus is dehydrated and the water in the cells evaporated to preserve the fungus for a longer period. The fungus will expand as it absorbs water, after which it will change back into its larger and softer original form.

 

Are you drooling? This is an easy and delicious recipe that you should have in your back pocket. One wok does all the work. let us get all the ingredients to hand and the detailed instruction to make a delicious, braised pork belly with black fungus.

INGREDIENTS

1kg pork belly

4 big slices of dried black fungus

5 full-boiled eggs

4 cubes of red bean curd

4 cloves of garlic – minced

1 inch of sliced ginger

For seasoning

3 tbsp oyster sauce

1 tbsp Shaoxing wine

4 dried chilies

1 tbsp of light soy sauce

1 tbsp of dark soy sauce

2 tsp of sugar

Some water

For blanching

20g sliced ginger

1 stalk of spring onion

1 tbsp Shaoxing wine

 

Corn starch slurry (mixed well)

2 tsp corn flour

5 tbsp water

 

METHODS

1) Cut the pork belly into pieces. Pour water into the pot and add the cut meat into it together with the rest of the blanching ingredients. Cook slowly over medium heat. When the water boils and the pork is blanched. Removed it from the pot.

 

2) Soaked the dried fungus in the water for 30 minutes, it will turn bigger and softer. Cut into small pieces.

 

3) Heat 3 tbsp of cooking oil in a wok, sauté the minced garlic and sliced ginger until fragrant, add in the red bean curds, mashed it with the back of a spoon then add in the pork belly, and stir until well incorporated. Add in the dried chillies and seasonings. Stir well until fragrant.  Add the black fungus, fully boiled eggs, and water, and stir well. Water should be enough to cover all the ingredients, add more water when needed.

 

4) Cover with lid and simmer over low heat for about 30 to 45 minutes, stirring occasionally.

 

5) Taste a piece of pork, it should be very tender. If necessary, continue to simmer until the pork is tender. Add in the corn starch slurry. Stir well.

 

6) Taste the sauce for seasonings and adjust, if necessary. Serve with steamed rice and ENJOY!!

Hope you find this guide useful and enjoy these simple Hakka braised pork belly with black fungus to the fullest!!