Braised Home Town Pork Belly

Source
Mum's Yummy by One Publisher

Ingredients

300 g pork belly
2 pips garlic (minced)
3 Toufupok (halved)
3 chinese mushrooms (halved, soaked)
1 stalk coriander leaves (sectioned)

Seasoning

3 tsp fermented soya bean paste (course)
2 tsp sugar
1 tsp light soya sauce
Little dark soya sauce
300 ml water
1/2 tsp chicken stock granules

Method
1. Clean pork belly and remove skin, chop into strips for later use. Fold halved Toufupok from inside to outside. Deep fry in plenty of hot oil until crispy. Dish up and drain well.
2. Heat up wok and add in little oil, saute minced garlic, add in porn belly and mushroom, stir until half cooked. Add in seasoning and mix well. Cover with lid and braise for 20 minutes. Return deep fried Toufupok and coriander leaves, stir quickly and dish up.

Variation
Braise longer to soften thick meat. Also, add some chilli to spice things up.