Hakka Style Simmered Pork Belly with Black Fungus

Ingredient:
600g Pork belly with skin, sliced thickly
100g Black fungus "Mok Yee", soaked and cut into big pieces
3 tbsp chopped shallot
1 tbsp chopped ginger
2 pcs "Nam Yee" smashed with 2 tbsp sauce
2 tsp 5 spice powder
1 tbsp Shaoxing wine
2 tbsp oyster sauce
1500ml Water
Dark sauce
Enough cooking oil for deep frying marinaded pork belly

Rice flour and all purpose flour( 1:1 portion) mixed well

Marinade Ingredient:
1.5 pcs "Nam Yee"
4 tbsp shallot juice
1 tbsp oyster sauce

Method:
1) Marinade pork belly with marinade ingredient for overnight.
2) Heat up cooking oil. Dry the pork belly with mixed flour and deep frying the pork until golden brown. Dish and drain.
3) Fry ginger, then shallot with 2 tbsp cooking oil till fragant.
4) Add-in fungus. Stir fry for 2 minutes. Add-in "Nam Yee", oyster sauce, and sugar. Continue stir fry for 1 minute.
5) Add-in 1/2 portion of water, bring to boil.
6) Put-in 5 spice powder and dark sauce. Simmer for 10 minutes with slow flame.
7) Add-in remaining water continue to simmer untill fungus tender.
8) Add-in shaoxing wine 5 minutes before serving.