Sunday, April 15, 2007

Hakka Char Bak with Black Fungus

I've been longing to try this recipe for quite some time -> Hakka Char Bak with Black Fungus. Try to search around the recipe and asking my aunty how to do it. But at end of the day, it would be either my dad cook it for me or Aunty Ah Choo gave some to me whenever she cook this at home.

Everytime I pass by the butcher stall, I will stop by to buy one piece of pork belly meat and end up I used it to cook my hubby favourite -> Claypot Pork Belly with Salted Fish. On Sunday evening, finally decided to cook Hakka Char Bak with no excuses cos I really wanted to try out myself.

The results ----> quite satisfied with myself lor...... Here is the recipe.

Ingredients :
500gm pork belly
2 whole garlic
30gm black fungus
1 pc red fermented tofu ( nam yu )
1 litre water
Cornstarch for thickening
2 tbsp flour for coating

For marination :
1 pc red fermented tofu ( nam yu )
1 tsp 5 spice powder
1 tbsp ginger juice
1 tbsp shallot juice
1 tsp soya sauce
1 tsp Hsiao Tsing Wine
1 egg


Method :
1. Cut meat into small pieces and maritnate with the marination ingredients for over night.

2. Coat the meat with flour and deep fry until golden brown. Dish out and drain.

3. Boil 1 litre water, add in meat, black fungus, whole garlic, and the red fermented tofu.

4. Simmer on low heat for 1 hour or until the meat is soft. Then thicken with cornstarch.

Marinated pork coated with flour for deep frying

Golden brown 'char bak'

Simmer the 'char bak' and black fungus for 1 hour

Hakka Char Bak with Black Fungus