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.

Braised Pork Belly with Black Fungus (木耳炖五花肉)

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

  1. In a pot, blanch the pork belly in boiling water for 5 minutes. Remove and rinse under cold water.
  2. Heat some oil in a wok, add ginger, garlic, and green onions. Stir-fry until fragrant.
  3. Add the pork belly and black fungus to the wok. Stir in soy sauce, oyster sauce, Shaoxing wine, sugar, and salt.
  4. Pour in water and bring to a boil. Then reduce heat, cover, and simmer for 2 hours until the pork is tender.
  5. 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