Braised Pork Belly with Black Fungus (木耳炖五花肉)
木耳炖五花肉 (Braised Pork Belly with Black Fungus) is a classic dish from Yunnan Cuisine, known for its rich flavors and tender pork belly.
Ingredients
- 500g pork belly, cut into chunks
- 30g black fungus, soaked and sliced
- 3 slices of ginger
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp salt
- 4 cups water
Instructions
- In a pot, blanch the pork belly in boiling water for 5 minutes. Remove and rinse under cold water.
- Heat some oil in a wok, add ginger, garlic, and green onions. Stir-fry until fragrant.
- Add the pork belly and black fungus to the wok. Stir in soy sauce, oyster sauce, Shaoxing wine, sugar, and salt.
- Pour in water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours until the pork is tender.
- Adjust seasoning if needed, then serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 5g
- Protein
- 25g
- Fat
- 26g
Supplies
Pot Wok
Tools
Knife Cutting Board Measuring Spoons Measuring Cups
Serving suggestions
Serve the Braised Pork Belly with Black Fungus with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For an extra depth of flavor, you can add a piece of star anise or a cinnamon stick to the braising liquid.
Cost
$15