Char Yoke (Hakka Braised Pork)

■250g lean pork cut into pieces
■3-4 pieces of wood ear fungus soaked
■2 cloves of garlic chopped
■1 piece of fermented beancurd (“nam yue”/ “tau ju”)
■Dash of oyster sauce
■Water
How to:

1.Marinade the pork with 3/4 piece of the fermented bean curd and a dash of oyster sauce. Set aside for at least half an hour. Half a day would be better.
2.Wash and soak the wood ear fungus (mu er – Mandarin or mok yue – Cantonese or bok nee – Hokkien) then when rehydrated, slice it into thin slices or into small pieces according to taste.
3.Saute the chopped garlic in a pan with some oil. Then, add the marinated meat and stir fry gently until the meat is semi cooked.
4.Pour some water in the pan to cover the meat halfway, and add the wood ear fungus. Add the remaining bit of fermented beancurd, stir through and then cover and simmer on low heat.
5.Stir occasionally and ensure that the water does not dry out. Add more water of necessary. Braise for about 1 hour until meat is soft.
6.Dish out and serve with hot white rice