Nam Yee Pork with Black Fungus & Tofu

Ingredients:

• 500g pork - cut into small pieces
• 1 thumb size ginger - grated
• 3 cloves garlic - pressed
• 50g black fungus - soaked till softened, cut into small pieces
• 3/4 cup water
• 1 pack silken tofu (firm) – cut into small cubes
• 1 tbs chili oil flakes
• Salt (to taste)

For marinade:

• 1 tbs light soy sauce
• 2 tsp sugar
• 1 tbs Shaoxing wine
• 1 tsp sesame oil
• 1 spoon Knorr chicken powder
• 2 cubes nam yee 南乳
• 2 tbs miso paste
• 1/2 tsp white pepper powder
• 1/2 tsp 5 spice powder
• 2 tsp corn starch

Directions:

• Mix together pork and all ingredients for marinade. Leave to marinate for at least 30 mins or better overnight.
• Heat up a bit of oil in a pot.
• Add garlic and ginger, fry until fragrant.
• Add pork, fry until lightly browned.
• Mix in fungus and water. Bring to boil then lower heat to simmer for about 20 mins or until meat is tender.
• Gently stir in tofu and leave to simmer for a further 5 mins.
• Season to taste with chili oil and salt.
• Thicken with a bit of corn starch slurry (corn starch + water) if too watery.

 

http://www.pigpigscorner.com/2010/08/nam-yee-pork-with-black-fungus-tofu.html