Hakka Braised Pork Belly

Ingredients...

- 500g pork belly, cut to bite-sized pieces
- oil, sifficient to cover the pork pieces in a wok
- water, sufficient to cover fried pork in a pot
- 150g kiam chye
- 5g sheet of black moss or dried black fungus
- oyster sauce to taste

Marinade...
- 4 tsp five spice powder
- 2 tbsp soy sauce
- 1 egg beaten
- salt and pepper, to taste



How to...
1. Marinate pork belly and chill for at least 2hours

2. Heat up oil and fry pork belly until golden brown in color.

3. Fill pot with water adn cover fried pork belly, and bring to boil. Reduce heat and leave to simmer.

4. While pork is cooking, soak kiam chye in and black moss in water for 30 and 15 minutes respectively. Diced the kiam chye and tear the black moss into smaller pieces once finish soaking.

5. When pork belly has softened, add the kiam chye and black moss. Simmer for another 20 minutes. Add oyster sauce to taste, stir to mix and serve hot with steamed rice!