Method of Preparation

1. Soak the dried black fungus in the water until they are softened.

2. Choose the leanest cut of pork belly. It is recommended to freeze the pork belly for 1 to 2 hrs in the freezer to harden slightly. A slightly frozen pork belly will give an even cut when they are sliced. Cut the pork belly into 3 equal portions lengthwise with a sharp knife. Further cut each of the pork belly portion into slices, each about 1.5cm thick.

   Add about 2 tbsp of potato starch into a bowl. Set the remaining aside for later.

   Add about 2 tbsp of red bean curd sauce into the bowl. Set the remaining aside for later.

   Add about 50 ml of plain water into the bowl. Set the remaining aside for later.

   Stir the mixture together to mix well.

   Transfer the sliced pork belly into the bowl. Flip and toss the sliced pork belly in the bowl to generously coat with the mixture. Cover the bowl with a plastic wrap. Transfer the bowl to the refrigerator to marinate. Marinate the sliced pork belly for 4 hours.

3. The dried black fungus is ready when they are all expanded and softened. The root joints of the black fungus might contain sand or dirt. These joints should be removed. Cut the root joint with a pair of kitchen scissor to discard. Repeat the same with the rest of the black fungus. Keep the cleaned black fungus aside until needed.

4. After 4 hours. Transfer the refrigerated marinated sliced pork belly to the kitchen benchtop. Remove the plastic wrap and leave the bowl on the bench for 30 mins to bring the sliced pork belly up to room temperature.

5. Transfer the remaining potato starch kept aside earlier into a food container. Shake the food container to spread the potato starch evenly.

   After 30 mins. Arrange the marinated sliced pork belly in the food container in a single layer. Cover the food container with its lid. Shake the food container to coat the pork belly pieces with the potato starch generously. Repeat the same process until all the pork belly pieces are coated with the potato starch.

6. Heat up the pan over MEDIUM heat until the oil is HOT. Dip a wooden chopstick into the oil. The oil is hot when it starts bubbling steadily. Add the pork belly pieces to the pan in small batches at any one time. Deep fry the pork belly over MEDIUM heat until they turn golden in colour. Flip the pork belly pieces to brown on the other side. Remove the pork belly pieces from the pan once they are ready. Continue to fry the pork belly pieces until they are all fried. Switch the heat OFF once all the pork belly pieces are fried.

7. Remove the cooking oil leaving about 3 tbsp in the pan. Add the remaining red bean curd sauce previously set aside to the pan. Add star anise and the cinnamon quill to the pan. Stir fry the mixture over MEDIUM heat for about 1 min. Add the remaining plain water previously set aside to the pan. Stir the mixture until they are well combined. Bring the mixture to a boil over MEDIUM heat. Add the black fungus prepared earlier to the pan. Add the fried pork belly prepared earlier to the pan. Spread the fried pork belly evenly in the pan.

   Cover the pan with its lid. Simmer the fried pork belly and black fungus over MEDIUM to LOW heat for about 40 mins.

8. After 40 mins. Carefully remove the hot pan lid. Briefly stir the Hakka Braised Pork Belly to loosen. Hot water can be added gradually should a thinner gravy texture is preferred. Switch the heat OFF when the gravy reaches the desired consistency.

9. Garnish generously with chopped coriander or spring onion if preferred. Serve the Hakka Braised Pork Belly immediately while it is still hot. A warm bed of rice or plain steamed bun (Gua Bao 刈包) is a must!

Happy cooking 😉🧡