Friday, November 30, 2012


Oh so sinful and delicious crispy fried pork belly! Can help to nibble on the fried pork belly before tossing into the pot for braising :P Even my boy enjoys this dish to the max! :D

Hakka Braised Pork Belly

Recipe source (with modifications) : Pig Pig's Corner
  • 500g pork belly - cut into small pieces
  • 60g black fungus - soaked till softened, cut into small pieces
For marinade:
  • 1 tbsp minced garlic 
  • 1 tbsp chinese wine
  • 1 tbsp sugar
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp nam yee juice
  • 2 cubes nam yee 南乳
  • 1/2 tsp five spice powder
  • 1 tsp baking soda
  • 1 egg, lightly beaten
  • 1 tbsp plain flour
  • 3 tbsp corn flour
For gravy:
  • 3 cubes nam yee 南乳
  • 1 tbsp oyster sauce
  • 2 1/2 cups water


  1. Mix together pork belly and all ingredients for marinade. Leave this to marinade for about 2 hrs, overnight preferably.
  2. Deep fry marinated pork belly until golden browned.
  3. Place deep-fried pork belly, black fungus and all ingredients for gravy into a pot.
  4. Bring to boil and lower heat to simmer for 1 hr.

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