Char Yoke (Stew Fragrant Pork)

Ingredients:

3 kg Pork Belly (cut into square blocks)

4 pcs nam yu (3 pcs for marinade & 1 pc for cooking)

2 tbsp cooking wine

2 tbsp 5-spice powder

1 bowl of shallots (more), garlic & ginger (pounded – combined juice should be 1 bowl

1 tsp salt

Dash of pepper

2 eggs

Flour

1 whole garlic

Black fungus (mok yee)

Dark soya sauce – a bit

Method:

1)        Marinade pork belly with 3 pcs nam yu, wine, 5-spice powder, juice, salt, pepper & egg for few hours or overnight

2)        Soak fungus in hot water.  Once soft, remove the hard bits, wash clean & tear into smaller size.

3)        Add flour to marinated pork – just enough to coat the pork

4)        Heat up oil in wok.

5)        Deep fry pork pieces till golden brown.  Set aside

6)        In a big pot, add water (enough to cover pork), 1 whole garlic & some nam yu.

7)        Add fried pork.  Stew pork till a bit soft.  May add a bit of dark soya sauce for nicer color.  Adjust taste.

8)        Add black fungus & continue stewing till pork is soft (but do not overcook). 

9)        Serve hot.  P/s: Char Yoke keeps well in the refrigerator & taste even better next day