Hakka Braised Pork (客家木耳炸肉)
Hakka Braised Pork with black fungus is flavourful and delicious for its umami flavours due to the fermented red tofu. For less fats, cook this with pork ribs instead of pork belly.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g pork ribs
- 1 tsp baking soda
- 1 tsp salt
- 0.125 cup water
- 2 red tofu (fermented)
- 4 tsp red fermented bean curd brine
- 5 garlic clove(s)
- 2 cm ginger
- 0.125 tsp five spice powder
- 0.4 tsp white pepper
- 0.5 tsp sugar
- 2 tbsp shaoxing wine
- 1 egg(s)
- 1.5 tbsp corn starch
- 1.5 tbsp all-purpose flour
- oil for deep-frying
- 1 tbsp oil
- 1 tsp oyster sauce
- 13 g black fungus/mu-er mushroom(s)
- 400 ml water
- 2 star anise
- 1 cinnamon stick(s)
- salt
Instructions
- 1
Rub pork ribs with baking soda, salt and some water thoroughly. Then, rinse until the water is almost clear. Set aside.
- 2
In a separate bowl, add red fermented bean curd with its brine, minced garlic, ginger, five-spice powder, white pepper and sugar. Mash the bean curd and ensure all ingredients are evenly combined. Then, add Shaoxing wine.
- 3
Add pork ribs to the marinade. Add an egg. Mix till the pork ribs are coated evenly with the batter.
- 4
Add cornstarch and all-purpose flour. Mix evenly. Cover and let it marinate in the fridge for at least 1 hour or overnight.
- 5
In a pot, heat oil over medium heat. When oil is ready, gently drop the marinated ribs one at a time and fry till golden brown. It should take 8 to 10 minutes, depending on the size. Drain excess oil and set aside.
- 6
Heat oil in a clean pot over medium heat. Sauté sliced ginger and minced garlic. Stir fry till fragrant for about 30 seconds.
- 7
Reduce heat to low. Add the fermented beancurd, its brine and oyster sauce. Sautè for another 30 seconds. Mash the beancurd.
- 8
Add deep-fried pork ribs and softened black fungus. Mix till the sauce coats the pork evenly.
- 9
Increase heat to medium and add Shaoxing wine to the sides of the pot followed by water. Mix evenly. Add in star anise, cinnamon stick and white pepper. Add salt to taste.
- 10
Once it boils, reduce the heat to medium-low and cover the pot. Let it braise by simmering for 25 to 30 minutes. Stir occasionally to prevent burning. The gravy thickens a little when ready. Garnish with some coriander and the dish is ready to be served.