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My hubby was having this at the rice shop and asked me wether if I can make this . So this is a copycat dish from the rice shop and it turns out very well. I was lazy, I did not deep fried the meat first but I like it this way as it is healthier . 

Nam yue Pork belly


* 50 gm wood ears fungus, ‘muk yi’

* 450 gm pork belly, cut into chunks

* 6-8clove of  garlic, crushed 

*4 slices of ginger

* 1 tbsp Nam Yue, mashed into a paste

* 1  tbsp sugar

* 1  tbsp light soya sauce

* 1/4 tsp dark  soya sauce

* 1 cup water

* 1 tbsp Shaoxing wine

* 1  tsp cornflour + 1 Tbsp water to thicken

* Spring onions to garnish


1. Marinate the pork belly with the nam yue(preserved beancurd paste )and a tsp of sugar, set aside for about 2 hours.

2. Soak the wood ear fungus in water till soft.  Cut off the hard stem, then cut into pieces.

3. Saute the crushed garlic with some oil till fragrant.  Toss in the the marinated pork.  Stir-fry till is brown and add in the wood ear fungus. Countinue frying for another 2 to 3 minutes. 

4. Add in 1 cup of water, sugar, the light and dark soya sauces and let it simmer till the meat is cooked through.

5. Adjust gravy  to taste and add in the cornflour mixture to thicken.

6. Turn off heat and mix in the Shaoxing wine.

7. Dish out and garnish

8. Serve hot with rice.