Braised Pork Belly with 5-spice - Chinese Hakka Recipe - 南乳红烧五花肉

This Chinese recipe for braised pork-belly is saturated equally with savory flavor and long tradition. It has been passed down for generations.  My mother and her mother before her always cooked this delicious dish whenever there were family celebrations. The wonderful taste of pork - blended with red fermented bean curd, five-spice powder, wine, and wood ear mushrooms - made these occasions even more special.  
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INGREDIENTS
2 1/2 lbs (1 kg) Pork belly
6 oz wood ear mushrooms

Marinade
2 tbsp rice wine
3 cubes red fermented bean curb
1 tbsp 5 spice powder
2 tbsp premium dark corn sauce
1 tbsp light soy sauce
1 tsp salt

Before Deep-frying
1 egg
2 tbsp cornstarch
4 cups vegetable oil

Sauce
2 tsp cornstarch
2 tsp sesame oil

Music:  Mooncake Festival, written and recorded by G.Keese.
Used with permission.

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