Pork and Black Fungus Stew
This pork and black fungus stew is a typical Hakka cuisine using natural dried black fungus, lean pork leg and shoulder cooked in a spiced aromatic sauce.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 tablespoons extra virgin olive oil
- 5 cloves garlic (peeled and finely minced)
- 600 g skinless and boneless pork leg (trimmed and roughly cut into 1.2 inch pieces)
- 600 g skinless and boneless pork shoulder (trimmed and roughly cut into 1.5 inch pieces)
- 100 g dried natural black fungus
- 2 star anise
- 10 cloves
- ½ cup water
- steamed basmati rice (to serve)
- 2 tablespoons gluten free light soy sauce
- 6 tablespoons gluten free kecap manis
- 5 tablespoons gluten free hoisin sauce
- 2 tablespoons medium dry sherry
- 3 sprigs coriander including stems ((cilantro) including stems roughly cut into 2 cm (0.8 inch) lengthwise)
Instructions
- 1
To prepare the black fungus, soak them in hot water until rehydrated and soften. Wash black fungus and drain water and set aside. Cut each black fungus into 2 inch pieces if using larger size wood ear fungus, remove any woody parts.
- 2
Heat up an instant pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- 3
Add in all the pork pieces, stir-fry for 5 minutes on high to medium heat. Then add in all the black fungus, the sauce prepared earlier plus the water and stir-fry for another 10 minutes.
- 4
Cover the pressure cooker and lock lid. Once pressure is attained, reduced heat to low. Cook for 20 minutes. Turn off heat. Let the pressure cooker rest for another 10 minutes, carefully release pressure. Unlock lid.
- 5
Garnish with coriander and serve with basmati steamed rice.
- 6
Heat up a medium pot with 5 tablespoons of extra virgin olive oil and stir-fry the garlic on low heat until lightly golden.
- 7
Then add in all the pork pieces, stir-fry for 5 minutes on high to medium heat. Add the sauce prepared earlier plus the water and stir-fry for another 10 minutes. Cover with lid and bring to the boil and simmer the pork for 1 hour on low heat.
- 8
Add the black fungus, stir-fry and mix well with the pork and sauce, bring to the boil and cover with lid again and simmer on low heat for another 30 minutes or until pork is soft and tender.
- 9
Garnish with coriander and serve with steamed basmati rice.