Adjust Servings:

	800 g Skin-on Pork Belly; big bite-size
	40 g Black Fungus; soaked, bite-size
	5 cloves Garlic; minced
	1 Cube Nam Yee
	1 Tbsp. Oyster Sauce
	1 litre Water
	1 stalk Coriander Leaves; for garnishing
	1 Egg
	1 cup Plain Flour
	Marinade
	1 Tbsp. Garlic; minced
	1 Tbsp. Shaoxing Wine
	1 Tbsp. Sugar
	1 Tsp. Sesame Oil
	1 Tsp. Soy Sauce
	1 cube Nam Yee
	1 Tbsp. Nam Yee juice
	1/2 Tsp. White Pepper Powder
	1/2 Tsp. Five Spice Powder

Cuisine:

Ingredients

Directions

1 Done	Marinade Mix together pork belly and all ingredients for marinade. Leave this to marinate for about 2 hrs, overnight preferably.
2 Done	Deep-Fry Heat up oil for deep frying in pot or wok. Crack an egg into the marinated pork bowl. Mix well. Coat each piece of pork with flour. Tap to remove excess. When the oil is ready (chopstick inserted will bubble up around it) deep fry pork till golden brown. Drain and set aside.
3 Done	Braise In a clean wok, heat up 1 tablespoon of oil. Once heated, add minced garlic. Fry till fragrant. Add nam yee. Stir around. Add black fungus mushroom. Do a few quick stir. Then add deep fried pork belly and water. Mix. Cover and bring to a boil. Once boiling, reduce heat to medium. Continue cooking for 1 to 1.5 hours. It is done when pork is melting soft and sauce thicken a little.
4 Done	Serve Serve hot with bowls of rice or over noodles.