客家木耳焖炸肉 Hakka Braised Pork Belly with Black Fungus

如果你喜好的口感是很稠很糊化的焖炸肉，就以面粉裹在五花肉上炸至金黄色再焖。不然，就以木薯粉/粟粉替代面粉，焖炸肉就会是稠但不糊化，多吃几块肉也不会腻。

分量：5-6人份
准备时间：15分钟
煮时：20分钟+30分钟焖时

材料A(腌制)：
2条/650克 五花肉（去皮切厚块）
2砖 南乳（+2汤匙南乳汁）
1汤匙 酱油
1汤匙 花雕酒
1茶匙 五香粉
½ 茶匙 糖
½ 茶匙 胡椒粉
1段/30克 文冬姜/老姜（去皮切小块拍扁）
5粒 红葱头（去衣切小块）
2汤匙 木薯粉

材料B：
适量 炸油

材料C：
50克 木耳
2砖 南乳（+2汤匙南乳汁压成糊）
5瓣 蒜头（去衣剁末）
1汤匙 酱油
1茶匙 糖
2汤匙 油
800毫升 水（盖过五花肉）

准备功夫：
1. 把文冬姜和红葱头摏成蓉，取汁
2. 把材料A拌匀(除了木薯粉), 然后加入木薯粉拌匀，腌制30分钟
3. 把木耳泡软焯水，待用

煮法：
1. 煮滚一锅适量的油，把已腌制好的五花肉加入油锅，炸至金黄色，沥油待用
2. 热锅，加入2汤匙油
3. 加入蒜头，炒匀爆香
4. 加入木耳和材料C的南乳，炒匀爆香
5. 加入炸肉，拌炒片刻
6. 加入水和其余的材料C，拌匀
7. 大火煮滚， 盖上，转慢火焖30分钟或至肉变软
8. 起盖，转大火， 炒匀收汁
9. 熄火，完成


Also known as Hakka Char Yoke, this is a classic Hakka dish often served during the Chinese New Year, especially if you have a Hakka cook in your family.

Portion: 5-6 pax
Prep Time: 15 minutes
Cook Time: 20 minutes + 30 minutes simmer

Ingredients A:
2 pc / 650 g pork belly (remove skin & cut into pieces)
2 pc fermented red bean curd (+2 tbsp sauce)
1 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp five spice powder
½ tsp sugar
½ tsp pepper powder
1 pc / 20 g bentong / old ginger (peel off skin, cut & flatten it)
5 pc shallot (peel off skin & cut)
2 tbsp tapioca starch

Ingredients B:
Adequate cooking oil for frying

Ingredients C:
50 g black fungus
2 pc fermented red bean curd (+2 tbsp sauce & mash it)
5 clove garlic (peel off skin & mince it)
1 tbsp premium soy sauce
1 tsp sugar
2 tbsp cooking oil
800 ml water (enough to submerge the meat)

Preparations:
1. Mash ginger and shallot, retrieve juice
2. Mix all Ingredients A (except the tapioca starch), add tapioca starch and mix well, marinate for 30 minutes
3. Soak black fungus until softened and blanch, set aside

Steps:
1. Bring a pot of oil to boil, add marinated pork belly, fry until golden brown, drain and set aside
2. Heat a wok, add 2 tbsp of cooking oil
3. Add garlic and saute
4. Add black fungus and fermented red bean curd (from Ingredients C), fry until fragrant
5. Add fried pork belly, fry quickly
6. Add water and the remaining of Ingredients C, fry evenly
7. Bring to boil, cover with lid and switch to low heat, simmer for 30 minutes
8. Lift the lid, switch to high heat until the sauce turns slightly ticker
9. Turn off the gas, it’s done!


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