- Wash and pat dry strips of pork belly. Cut into bite-sized pieces.
- Add marinate and mix thoroughly. Marinate overnight or at least for 4 hours.
- Soak wood ear fungus until rehydrated. When soften and enlarged, drain and cut into bite sized pieces. Remove the hard stems.
- Heat oil on high heat until it starts to smoke. Then reduce to medium-high heat.
- While oil is heating up, lightly coat pork pieces with cornflour.
- Deep fry pork pieces until light golden brown. Remove and drain on kitchen paper towels.
- In a claypot or stewing pot, place wood ear fungus pieces at the base, topping with fried pork pieces. Mash 1 cube of red preserved bean curd with 2 tbsp water and add to the pot. Add enough water to cover the pork and slowly stew for 45 mins until pork and wood ear fungus is tender. Stir occasionally to ensure mixture does not dry up and burn.
- Meanwhile, put together all ingredients for the gravy.
- When pork and wood-ear fungus is ready, stir in the gravy mixture. Let it cook for a further 5 mins and adjust seasonings to taste.
- Garnish and serve hot with rice.