3/4 lb Boned pork shoulder 1/2 tb Dark soy sauce 1/4 c Cloud ear black fungus 3/4 c Winter bamboo shoots 1/2 c Water chestnuts 6 Thin slices of ginger root 1 tb Szechuan hot sauce (halve -for non-chili lovers) 1/3 c Stock 2 Green onions 2 tb Peanut oil Preparation: Wash and soak cloud ears in warm water for 45 minutes. Slice pork into 2" strips with the grain; marinate in dark soy sauce while finishing preparations. Slice bamboo shoots into 2" strips, and water chestnuts into thin rounds. Mix Szechuan hot sauce with stock. Thinly slice green onions on bias. Drain, wash & thinly slice cloud ears. Stir-frying: Heat wok to hot; add oil. When oil begins to smoke, add pork & stir-fry for about 1 minute or until it looks slightly shriveled. Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with pork for 1 more minute. Pour in liquid ingredients quickly around side of wok. Keep stirring until sauce reduces to almost nothing. Add green onions at last minute. Serve.
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Braised Pork Belly With Black Fungus Recipe | Wood Ear | Aunty Mary Cooks ????
Braised Pork Belly With Black Fungus or Wood Ear Aunty Mary Cooks. Pork Belly makes very tasty dishes because of a mix of fat and meat. Braised it becomes tender and delicious.This is a very popular Chinese pork dish braised with wood ear (black fungus) which comes with health benefits. It’s full of flavour and taste. Aunty mary show how to cook this easy recipe of braised pork belly with black fungus (wood ear).
Ingredients
750g pork belly, cut into chunks 1 handful black fungus (wood ear), soak in warm water about 1 hr 1 whole garlic, peel and chop 4 star anise 3 C water
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