Skip to main content

Braised pork belly with Wood ear fungus

 

This porky dish doesn't need much preparation, just let it simmer to cook till the meat is tender.  The preserved bean curd ~ 'Nam Yue' adds flavour to the rather bland but crunchy wood ears.  For more information regarding the nutrients and goodness of wood ear fungus,  please check it out  'here'.







You can substitute pork with chicken if you want a halal version of this dish.

Ingredients
  • 50 gm wood ears fungus/'muk yi'
  • 450 gm pork belly, cut into chunks
  • 8 pips garlic, crushed with skin intact
  • 2  tsp Nam Yue, mashed into a paste
  • 2  tsp sugar
  • 2  tsp light soya sauce
  • 1/4 tsp dark  soya sauce
  • 1 cup water
  • 2  tsp Shaoxing wine
  • 1  tsp cornflour + 1 Tbsp water to thicken
  • Spring onions to garnish
Preparation
  1. Marinate the pork belly with the nam yue/preserved beancurd paste and sugar, set aside for about 2 hours.
  2. Soak the wood ear fungus in water till soft.  Cut off the hard stem, then cut into strips.
  3. Saute the crushed garlic with some oil till fragrant.  Toss in the the marinated pork.  Stir-fry for a while and add in the wood ear fungus.
  4. Add in 1 cup of water, sugar, the light and dark soya sauces and let it simmer till the meat is cooked through.
  5. Fine tune to taste and add in the cornflour mixture to thicken,
  6. Turn off heat and mix in the Shaoxing wine.
  7. Dish out and garnish with chopped spring onions.
  8. Serve hot with rice.

Labels:

Comments

  1. WendyinKK March 11, 2011 at 8:17 AM

    If I were to eat this, the woodears would be walloped first :)

    ReplyDelete
  2. JeannieMarch 11, 2011 at 8:19 AM

    This is another pork belly dish that I like too:)

    ReplyDelete
  3. ICook4FunMarch 11, 2011 at 8:32 AM

    Even though we are not Hakka but we just love this dish. My mom will usually fried the pork first before stewing it. You make me crave for this dish :)

    ReplyDelete
  4. ann lowMarch 11, 2011 at 10:55 AM

    This is my favorite dish..looks so delicious :)

    ReplyDelete
  5. AnonymousMarch 11, 2011 at 11:24 AM

    Hi, for (2 tsp Nam Yue, mashed into a paste); may I know what's the weight or is it 2 pcs?

    Thanks.

    ReplyDelete
  6. ElinMarch 11, 2011 at 2:10 PM

    I love this dish too but I would prefer the belly with a bit more fat...yummy once in a blue moon indulge in a bit of fat is okay I guess :p

    Btw , I did not know I have a Elin style of photography !!! LOL!

    ReplyDelete
  7. ShirleyMarch 11, 2011 at 6:08 PM

    You are simply good with pork.

    ReplyDelete
  8. Sokehah cheahMarch 11, 2011 at 11:05 PM

    Wendy
    So I see you're a woodears fan! Nutritious!

    Jeannie
    This pork belly dish is quite popular.

    Anncoo
    Thank you.

    Anonymous
    It's not 2 pieces, that'll be too much. You see when you buy the nam yue, it's not nicely stacked up in pieces, some will be a bit smashed up, so just take 2 teaspoons of it. When you are cooking, you can test for taste, add in more if you so desire.

    ReplyDelete
  9. Sokehah cheahMarch 12, 2011 at 8:43 AM

    ICook4Fun
    Oh, didn't know this is a Hakka dish, I'm Cantonese. I only recently acquired the taste for nam yue, didn't quite like it previously.

    Elin
    Yup, the meat is not so coarse if there's a bit of fat.

    Shirley
    Thanks. I don't take beef and mutton, so there's not many meat dish to experiment with.

    ReplyDelete
  10. lenaMarch 12, 2011 at 11:36 PM

    this is another very tasty dish, the gravy is simply appetising! chicken meat is just as good!

    ReplyDelete
  11. Sokehah cheahMarch 13, 2011 at 7:38 AM

    Lena
    Yes, I've done it before with chicken too. Have an enjoyable weekend!

    ReplyDelete
  12. penny aka jeroxieMarch 16, 2011 at 1:13 PM

    I can eat woodears on its own! awesome dish.

    ReplyDelete
  13. My Little SpaceMarch 20, 2011 at 6:09 PM

    This is my MIL favourite. Yeah, as Gert mentioned the Hakka normally fried the pork to give it an extra fragrant.
    Kristy

    ReplyDelete
  14. Quay Po CooksMarch 23, 2011 at 10:10 AM

    Me too, I am a woodears fan! I would love to have a piece right now, they make me salivate lah.

    ReplyDelete
  15. Sokehah cheahMarch 23, 2011 at 12:29 PM

    Penny, Kristy and Quay Po Cooks
    Never knew that so many of you live woodears. I've grown to acquire the taste not too long ago, more for the nutrition!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of...
3 comments
Read more

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more