Ingredients
1 1/2 lbs pork belly w/ the rind
1/2 package dried wood-ear mushroom, soaked for 30 minutes.
2 Tsp red yeast sauce
4 slices fresh ginger
1 cup soy sauce
1 cup chinese rice wine
1 star anise
1 stick cinnamon
2 spring onions
2 Tsp rock sugar
1 Tsp cooking oil
Directions
1. Cut the pork belly into large chunks, keep the rind. Drain the water soaking the wood-ear mushroom and lightly rinse the mushroom. Remove the tough core of the mushroom and cut them into bite size
2. Pad the pork belly dry with a piece of paper towel. In a hot frying pan, add in the cooking oil. Fry the pork chunks until both sides are golden and set a side.
3. On a medium size stew pot, add in the ginger slices, spring onions, cinnamon, star anise, cooking wine, soy sauce, rock sugar and red yeast sauce. Boil the ingredients until simmer.
4. Add the fried pork belly and the wood-ear mushroom in the pot. Cover and stew for 40 minutes on medium flame.
5. Serves the dish hot with steamed rice.
Serves 4-6
