Hakka Braised Pork Belly with Red Koji Rice

I'm a typical Hakka girl that brought up in a Hakka Family and growing up eating my grandmother's homecook Hakka Dishes. My grandfather loved Fat Pork very much and most of Hakka signature dishes are cooked with Fat Pork/Pork Belly, so these has become my favourite without me noticing it. Hakka dishes are mostly with pretty strong taste. This dish is so delicious because the meats have the strong taste of "Nam Yu" and "Cuttlefish". Simple dish, but you will love it. I add in hard boil egg as an option because Olivia requested for it. Surprisingly it goes well with the gravy.

Ingredients

300 gm Pork Belly (3 layers fats)

1 cube of Nam Yu

1 tsp Oyster Sauce

1 tbsp Dark Soya

2 cloves of garlic

2 anistar

50g Cuttlefish Slices (soak in water till soft, throw water away and cut into small size)

1tbsp Red Koji Rice (wash and drain)

2 cups Water

Methods

1. Cut pork belly in to 1.5" x 2" of size. Mash the Nam Yu and marinate these pork belly chunks with it and oyster sauce for at least 15 minutes.

2. In a stew pot, heat with some cooking oil, then place pork belly chunk in it and turn the flame to high. Fry each side of the chunk for 1 minute or until the surface looks brown. Add in garlic, cuttlefish, red koji rice and anistar and stir well with the meats.

3. Add in water, cover with lid. When water is boiling, turn flame to low and keep stewing for 1.5 hours until meat is soft.

4. I add an hard boil egg, as an additional because Olivia requested for it.