Tuesday, May 21, 2013

Braised porkbelly with mushrooms and wild cloud ears fungus

 I actually cooked this dish for the last Chinese New Year dinner but never got down to posting it.  Glad I have kept it until now so I can submit this post to the Little Thumbs Up event being held and hosted by Joyce of kitchen flavors for the whole of this month. For those who wish to take part, please visit her blog for more details.

Soaked one chinese mushroom - this is huge!

Dried giant sized chinese mushroom bought from Guilin

Soaked wild cloud ears fungus

Keeping it simple with few ingredients

Add the mushroom and fungus

Add water and seasoning and braise till pork is fork tender

Scoop up a bowl and enjoy with rice or slices of crusty bread

The recipe is very simple yet very delicious:
600g pork belly, cut into an inch chunks
1 extra large chinese dried mushroom, soak until soft and sliced
a handful of wild cloud ears fungus, soak and sliced into smaller pieces
one thumb size ginger, sliced
1 piece star anise
5 cloves garlic, peeled but keep whole
2 pieces of cloves
2 pods of cardamons
3 tablespoons light soya sauce
1 tsp of salt and pepper to taste
2 tablespoons dark soya sauce
1 tablespoon oyster sauce
1 tsp sugar


In a large pot, add 3 tablespoons peanut oil or corn oil, saute the garlic, ginger, cloves, anise and cardamons till fragrant.  Add the pork and stir fry till meat turn opague. Add enough water to cover the meat and then add the mushrooms and fungus.  Stir in seasoning and bring to boil.

Lower heat to low and braise for about 30 minutes or until meat is fork tender.  Give it a sitr every now and then to avoid burnt bottom. Refill water if it dries up and meat is still not tender.

Served with white steamed rice or bread.

I am submitting this post to Little Thumbs Up whose  host of this month is  Joyce from kitchen flavours, and this event is organized by Bake For Happy Kids, and my little favourite D.I.Y. 

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