Stewed Pork Belly with Dried Beancurd

Ingrédients

500g Pork belly (preferably with skin on)

200g Dried beancurd sticks

50g Dried wood ear fungus (black fungus)

1 Piece ginger, peeled

2 cloves Garlic, peeled

4 tbsp Red beancurd

1 tbsp Salted yellow bean (minced)

2 tbsp Dark soy sauce

1 tbsp Light soy sauce

3-4 tbsp Sugar

600ml Hot water

Instructions

Cut the pork into approximately 2 cm (1") cubes. Boil the pork in water for a few minutes until cooked and drain.

Soak the beancurd sticks in hot water until soft. Drain, and cut into 7 cm (3") pieces.

Soak the wood ear fungus in hot water until soft. Drain and cut off the hard heads, leaving the "leaves". The fungus should then be cut into 5 cm (2") pieces.

Heat the oil in a wok with the ginger and garlic. This will enable the flavours to infuse into the oil.

Add the pork, red beancurd, salted yellow beans and dark soy sauce and stir-fry for 5-10 minutes, adding a little water if required.

Add the light soy sauce, sugar and remaining water and bring to the boil.

Transfer the stew to a saucepan, adding the wood ear and beancurd. Bring to the boil.

Simmer on a low heat for 40-50 minutes, stirring now and then. Add water if required.

If the sauce is too runny, turn up the heat and boil the excess water off. If your stew is too dry, add more water.

Taste your stew and season with light soy, salt or sugar to taste.

Notes

Source: https://www.waiyeehong.com/recipes/main-courses/recipe-stewed-pork-belly-with-dried-beancurd/