Hakka Stewed Pork Belly (Char Yoke)

Rated : Never tested.

My maternal granma, Popo, used to make it heaps and I love this stuff! When I was younger I used to hate the black fungus...but now..I LOVE IT TO BITS! I think your taste buds really develop as you grow older. When she found out that it was one of my favourite dishes, I remember she calling me in office (and this happens each and every time she calls). First a nervous "Hello?", upon confirming it was me, she would yell, "I made the char yoke, you better come and collect it TODAY! DON'T BE LATE! YOU BETTER GET HERE BY 5PM!" (in cantonese, nothing less).

Well, Popo is now fairly forgetful and slightly immobile and ..sigh..boy! I sure miss the way she cooks this dish. So, I managed to copy this recipe of a Hakka Recipe Book and hope that when I simply whack this dish, it'll be the way I remember it to be.

2 kg pork belly (Um fai yoke - 5 layer pork belly)
50g black fungus - add more if you're like me...loving it!
1 kg oil for deep frying - ahhhh! Cholesterol !!!!!! but so delicious!

Marinate these babies
2 pc (more more more! for more taste) fermented red bean curd
1/2 tbsp salt
2 tbsp sugar
2 tbsp ginger juice
1tbsp shallot juice
1 tbsp garlic juice - what the ??? what's all this juice juice juice? where got time?
1 1/2 tbsp five spice powder - ng hiong fun
2 tsp sesame oil
1 egg
3 tbsp plain flour

1. Wash pork belly (lovingly?) and drain. Add marinade for AT LEAST 1 HOUR! Ok..maybe just marinade it overnight for infused taste.
2. Rinse and soak black fungus in water.
3. Heat up oil for deep frying. Deep fry until golden brown and crispy (drooool.........)
4. Bring 1 litre water to boil
5. Add in fried pork belly and bring to boil
6. Add in black fungus and simmer for 1 hour until tender.

Success tip - add more garlic pips in the gravy.......Yummmmmmmmmmmmmmmmmmmmmm