* Pork Belly with Wood Ear and Nam Yue Tofu

Posted on February 2nd, 2018 by Linda. Filed under Braise, Chinese, Cuisine, Deep Fry, Hakka, Malaysian, Pork.

Hakka cuisine is known for being salty and fatty (in a very good way). Yet it is also incredibly complex, owing its unique depth of flavor to the relatively large proportion of preserved ingredients that are a result of the cuisine’s migratory heritage.   Nam Yue is tofu that is fermented in rice lees.  It’s rich, savory, and full of umami.


Pork Belly with Wood Ear and Nam Yue Tofu
Serves 8

2 lbs pork belly, skin on if preferred, cut into 1 X 1 X 2 inch pieces
1 teaspoon sugar
1 teaspoon five spice powder
1/2 teaspoon white pepper, ground

3/4 cup all purpose flour, or more
2 cubes red fermented tofu (nam yue )
2 Tablespoons nam yue pickling juice
2 Tablespoons shao xing wine
2 eggs
2 Tablespoons water
4 cloves garlic
2 cups dried wood ear mushrooms, rehydrated into 4-5 cups
4 cubes nam yee, mashed

Mix sugar, five spice, white pepper and flour together.   Mash nam yue and mix with pickling juice, wine, water and eggs into a thick batter.  Make a well in the center of the dry ingredients, and add in wet ingredients and mix till just combined.  Do not overmix.  Add some water if needed.    Add marinated pork, and toss to combined till pork is coated.

Heat oil 350F and deep fry marinated pork belly until golden brown.  Pork does not need to be cooked through.

Place deep-fried pork, garlic, black fungus and nam yue for gravy into a pot.  Add water to barely cover and bring to boil.  When boiling, lower heat and braise for another hour until pork is tender, stirring occasionally.

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