Braised Pork With Black Fungus


1.6 kg pork belly slice into 1 1/2 inch squares

30 gms black fungus

2 eggs lightly beaten

5 tablespoon plain flour

6 cloves garlic slices

3 pcs salted preserved bean curds ( mashed)

1 cup oil for frying

4 tbsp water

1 cup water

2 tsp brown sugar

2 tsp dark soy sauce


1 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp brown sugar

1/2 tsp pepper

2 tsp five spice powder


Soak black fungus in hot water for 20 minutes. 

Remove the gritty hard bits afterwards. Set Aside.

Place pork in a big bowl, add beaten eggs and seasoning, mix well.

Add in the flour and mix well. Marinate for 30 minutes to 1 hour.

In a wok or sauce pan, heat oil and proceed on frying the meat by batches. Set aside.

Note: don't throw the marinate sauce. Set aside. 

Take out the excess oil from the saucepan or wok that you use. Leave a least 3 tbsp.

Fry garlic until aroma comes out, add the salted mashed bean curd.

Stir for a moment then add 4 tbsp of water. Mix well then add a cup of water. Allow to boil.

Add in the fried pork and the marinate sauce that you set aside.

Put 2 tsp brown sugar and 2 tsp dark soy sauce, add the softened black fungus.

Cook in a medium high heat for 10 minutes, then reduce the heat and cook in a simmering mode for 1 hour and 30 mins or until the meat is tender. Add more water if necessary and adjust the taste and consistency according to your preference. Serve and enjoy!

Author/Blogger: Mareliz of