Easy to make slow-cooked herbal pork belly and Auricularia auricula-judae (black wood ear fungus). Deliciously tender and perfect with a bowl of steamed rice!
I find that instead of cutting the pork belly into bite sizes it is better to slow-cook the meat in a big slab, that way you can be sure than after few hours of cooking, the meat remains tender and the mouth-feel of the pork fat and skin is just jelly-like without feeling greasy. Blackwood ear fungus and pork are always good together, after few hours of cooking, the fungus will be tender and soaked up all the delicious savoury flavour of the pork and herbs.
https://www.instagram.com/p/CFaHxrJAbKT/
I find that instead of cutting the pork belly into bite sizes it is better to slow-cook the meat in a big slab, that way you can be sure than after few hours of cooking, the meat remains tender and the mouth-feel of the pork fat and skin is just jelly-like without feeling greasy. Blackwood ear fungus and pork are always good together, after few hours of cooking, the fungus will be tender and soaked up all the delicious savoury flavour of the pork and herbs.
https://www.instagram.com/p/CFaHxrJAbKT/
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