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Chinese Recipe : Hakka Five-Spice Pork


  • 600g belly pork with skin
  • 4 tbsp plain flour
  • ¼ cup oil for deep frying


  • 3 cubes (45g) fermented red beancurd (nam yue), mashed
  • 1 tsp five-spice powder
  • 1 tbsp Chinese rice wine
  • 1 tbsp oyster sauce
  • 1 egg, lightly beaten
  • 1 tsp sesame oil
  • ½ tsp pepper

Stock ingredients:

  • 2 tbsp oyster sauce, extra
  • 2 tbsp Chinese rice wine
  • 1 tbsp dark soy sauce
  • 1.5 liter water
  • 2 cloves garlic, chopped
  • 20g wood ear fungus, soaked


  1. Cut the strip of belly pork into long 2 cm thick slices.
  2. Season the sliced pork with the marinade ingredients for half an hour.
  3. Coat with the flour and deep fry in hot oil. Drain on paper towels.
  4. Bring the fried meat and stock ingredients to a boil in a pot. Simmer for 1 hour on medium-low flame.
  5. Add 1 tbsp oil to a preheated wok to sauté the garlic until fragrant.
  6. Toss in the drained fungus and fry for another minute.
  7. Remove from fire and add to the pork stew.
  8. Simmer the stew for another 10 minutes, or so until the meat is tender but still firm to the bite and fungus, still crunchy.

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Chinese Pork Recipes

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Last Modified: 11/27/11.