Wednesday, April 3, 2019

Braised Pork With Black Fungus


The dish I am going to share today is inspired by a recipe book that I bought here in a local bookstore. Singapore is  a multi racial country and when it comes to food, there is that cultural aspect and diversity. I started to go to the hawkers and tried all the dishes that looks interesting and delicious. Spicy, yes it is... but not all dishes are spicy but the chili sauce is always a must when eating. There are different versions of chili too and I learned to appreciate the taste. anyway let me give you a little history of Singapore cuisine.


Singaporean cuisine is diverse and contains elements derived from several ethnic groups, as a result of its history as a seaport with a large immigrant population. Influences include the cuisines of the native Malays, the largest ethnic group, the Chinese and the third largest ethnic group, the Indians as well as Indonesian, Peranakan and Western traditions (particularly English and Portuguese-influenced Eurasian, known as Kristang). Influences from other regions such as Sri Lanka, Thailand and the Middle East are also present.In Singapore, food is viewed as crucial to national identity and a unifying cultural thread. Singaporean literature declares eating a national pastime and food a national obsession. Food is a frequent topic of conversation among Singaporeans. Religious dietary strictures do exist; Muslims do not eat pork and Hindus do not eat beef, and there is also a significant group of vegetarians/vegans. People from different communities often eat together, while being mindful of each other's culture and choosing food that is acceptable for all.[citation needed]Other than Singaporean cuisine, it is also common in Singapore to find restaurants specialising in cuisine from a great variety of countries around the world. ( thank you Wiki )

Lets go back to the dish today, you won't find it in the local hawker or restaurant. I guess there are dishes during then that you won't find nowadays or I have this assumption that due to the busy life  cooking as an integral part their culture is slowly fading away.

Printable Recipe
Braised Pork With Black Fungus
Ingredients:
1.6 kg pork belly slice into 1 1/2 inch squares
30 gms black fungus
2 eggs lightly beaten
5 tablespoon plain flour
6 cloves garlic slices
3 pcs salted preserved bean curds ( mashed)
1 cup oil for frying
4 tbsp water
1 cup water
2 tsp brown sugar
2 tsp dark soy sauce
Seasoning:
1 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp brown sugar
1/2 tsp pepper
2 tsp five spice powder
Direction:
Soak black fungus in hot water for 20 minutes. 
Remove the gritty hard bits afterwards. Set Aside.
Place pork in a big bowl, add beaten eggs and seasoning, mix well.
Add in the flour and mix well. Marinate for 30 minutes to 1 hour.
In a wok or sauce pan, heat oil and proceed on frying the meat by batches. Set aside.
Note: don't throw the marinate sauce. Set aside. 
Take out the excess oil from the saucepan or wok that you use. Leave a least 3 tbsp.
Fry garlic until aroma comes out, add the salted mashed bean curd.
Stir for a moment then add 4 tbsp of water. Mix well then add a cup of water. Allow to boil.
Add in the fried pork and the marinate sauce that you set aside.
Put 2 tsp brown sugar and 2 tsp dark soy sauce, add the softened black fungus.
Cook in a medium high heat for 10 minutes, then reduce the heat and cook in a simmering mode for 1 hour and 30 mins or until the meat is tender. Add more water if necessary and adjust the taste and consistency according to your preference. Serve and enjoy!
Though its a Singaporean Dish, you cant find it in hawker centers. I am happy to have found that book. Look at that, it is so delicious and you don't just eat, its like finding how was their food during the old days.




1 comment:

  1. Hi Marieliz, this dish looks so good and I bet is delicious. I wish you could teach me to cook like this! LOL.
    Hope you have a nice week and a Happy Easter.
    Hugs, Julie xo

    ReplyDelete

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