• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 500g belly pork with skin on
  • Marinade (A)
  • 1/4 tsp Chinese five spice powder
  • 3/4tsp sugar
  • 3/4tsp pepper
  • 2 pieces fermented beancurd (tau chu)
  • 1 tsp sesame oil
  • 4 cloves garlic, crushed
  • 15g ginger, crushed
  • 1 tsp preserved bean paste (tau cheong)
  • 1 tsp oil
  • 1 tsp sesame oil
  • 200g black fungus, soaked
  • 600ml water
  • Sauce (B)
  • 1 piece fermented beancurd
  • 1 tbsp light soy sauce
  • 1 tsp thick soy sauce
  • 1 tbsp sugar
  • 1/8 tsp monosodium glutamate


  1. Slice pork into bite-sized pieces. Season with marinade (A) for at least several hours before use.
  2. Coat marinated pork in tapioca flour then deep-fry in hot oil until golden brown. Remove and set aside.
  3. Heat oil, sesame oil and sauté ginger, garlic and preserved bean paste until aromatic. Add in the prefried belly pork pieces. Toss and fry for a while.
  4. Add black fungus and sauce (B). Pour in water and simmer until meat is tender and gravy is reduced.

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