Stewed hakka fried pork belly with black fungus recipe

Main Dish
4 servings
2 hours
2 hours


Number of serving: 4
600g pork belly, wash and drain well, then slice thickly into an inch each or bite-sized pieces

100g black fungus, soak in water till fungus soft and cut quarterly, pat dry with kitchen towels

1 egg (beaten), 4 tbsp plain flour - for coating meat slices before deep-frying

5 ups oil for deep-frying

800ml water

1 tbsp chopped garlic

Seasoning :

4 tbsp Hakka nam yee (fermented red beancurd) red sauce (How-to recipe for Hakka nam yee sauce, plese refer to

1/2 tbsp dark soy sauce

light soy sauce to taste

Marinade :

4 tbsp Hakka nam yee (fermented red beancurd) red sauce

1 tsp five spice powder - to make the meat more flavorful in addition to nam yee sauce

Extract of ginger+shallots+garlic in proportion of 2:1:1 tbsp (See method 1 below)


  • 1. Blend ginger, shallot and garlic finely (approximate proportion should be 2:1:1) to become paste and extract out the juice mixture, set aside for marinade.

    2. Combine pork belly with all the marinde above and marinate for at least 2 hours. Preferably marinate overnight in the fridge (wrapped with cling wrap) to allow sliced pork belly to absorb the marinade well.

    3. Heat up oil to deep-fry black fungus (to exude aromas for the dish). Dish up and sieve excess oil or drain with kitchen towels.

    4. For marinated pieces of pork belly, dip in the beaten egg and then followed by plain flour, deep-fry until the pork belly slices become golden brown and crispy. This is to prevent the meat pieces from being too dry after deep-frying.

    5. Heat up 2 tbsp cooking oil in a wok or stock pot, saute 1 tbsp chopped garlic, add in 4 tbsp Hakka nam yee red sauce, 800ml water and bring to boil. Add in pre-fried pork belly pieces and black fungus, stir to mix well. Cover, simmer with low heat for 45 minutes or stew until the pork is tender. Add dark soy sauce and light soy sauce to taste. Garnish with coriander leaves before serving.

    Source :


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