Simmered Pork with Fermented Tarocurd Sauce Recipe

 

Ingredients

  • 600 gram pork belly with bones

  • 28 gram cloud ear fungi

  • 6 stalks leek

  • 6 clovers skinned garlic

  • 6 slices ginger

  • 1 tsp fermented black beans

  • 1 tbso Shaoxing wine

  • 1 tbsp sesame oil

  • 1/4 cubes fermented tarocurd

  • 1 tbsp fermented soy bean paste

  • 1 tbsp dark soy sauce

  • 1 cube rock sugar

 

Method

 

1. Soak cloud ear fungi thoroughly. Remove hard stalks. Rinse and scald.

2. Remove roots from leek. Rinse and section.

3. Rinse pork belly. Blanch in boiling water for 10 minutes. Drain and cut into pieces.

4. Heat 2 tbsp of oil in wok. Stir fry ginger slices, skinned garlic and fermented black beans until fragrant.

   Add pork belly. Pour in wine slightly. Stir fry well. Pour in fermented taro curd sauce and mix well. Add

   3 cups of boiling water. Bring to the boil. Reduce to low heat and simmer for 1/2 hour. Put in cloud

   ear fungi and simmer for 15 minutes. Add leek and cook for a while. Lastly add sesame oil and mix well

   Serve. 

 

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