What Is Pork And Muknee
Pork and Muknee is a very popular dish amongst the Chinese-Jamaican community. Muknee which is actually called black fungus is a popular ingredient in many Chinese dishes. It is thin and has a different bite to it, I honestly don’t know how to describe it, but it is easy to eat and delicious. By itself, it really has no taste, but it usually absorbs the flavor of the sauce you are cooking it in. It may be an acquired taste for some, but once you taste this , I believe you will love it. Pork & Muknee is the most popular way this is cooked in the Chinese-Jamaican community, however it can also be cooked with chicken and in other dishes as well.
It is sold dehydrated in a package on the shelves in most Chinese grocery stores. When you are ready to cook it in a dish, it has to be soaked in water for at least half an hour where it will re-hydrate and swell. Then you cut it up into smaller pieces for adding to your dish to be cooked.
I learned to cook this recipe from my step-mother who makes this so good. I must say this was definitely a family favorite in my home growing up where my dad or step-mom used to cook it as we requested it often. I hope you will try it and love it as we do!
- Pork- I use pork shoulder, however pork belly, pork leg, and pork stew may be used as well.
- Garlic- minced
- Ginger- grated or minced
- Season Salt
- Garlic Salt
- Mushroom or Dark Soy Sauce
- Hoisin Sauce
- Oyster Sauce
- Bean Sauce – (not pictured) and can be left out if you don’t have it.
- Orange Rind – dried, a small piece. (not pictured)
The best cuts of pork to use in this recipe is pork belly, pork shoulder, or pork leg. It is best to cook with the fat left on the meat even though you don’t have to eat it once it is cooked, it actually adds a desired flavor to the dish.
How To Prepare Pork & Muknee
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- The pork is cut into medium-small pieces, seasoned and marinated at least 1 hour before cooking (the longer the better) in a mixing bowl.
- It is then cooked in a pressure cooker (if you have one) or a deep pot until the pork is tender enough.
- The Muknee (black fungus) is soaked in water to soften, cut in pieces and added to the pork in the last part of cooking.
- The most popular way this is served is with white rice or jasmine rice.
Chinese Pork and Muknee
- 2 1/2 Lbs. Pork
- 4 Cloves garlic Minced
- 1 tsp. Garlic Salt
- 1 tsp. Seasoned Salt
- 1 Tbsp. Mushroom or dark Soy sauce
- 1 tsp. Hoisin Sauce
- 1 Tbsp. Oyster Sauce
- 1 tsp. Bean Sauce
- 1 tsp. Sugar
- Small Piece Orange Rind Or 1/2 tsp. Zest
- 1/2 tsp. Ginger Minced
- 1/2 Pack Muknee (Dried black fungus)
- 2 Tbsp. Oil
Cut pork in medium-small pieces. Season with all ingredients except Muknee and oil. Marinade 1-2 hrs. Or longer.
Heat a deep pot on medium-high heat. Add oil and wait until hot. Add pork and stir while simmering around 3 minutes.
Add about 1 cup of water, stir and cover pot. Continue adding small amounts of water at a time throughout cooking as needed while checking every 5-10 minutes. Cook about 1 1/2 hrs. Or until pork is soft. **If using pressure cooker, see last instructions.
While pork is cooking, soak Muknee in enough water to cover it in a medium bowl. This will re-hydrate Muknee causing it to swell and become soft.
Drain water off Muknee and cut up in medium size pieces.
** If using pressure cooker, add about 3/4 cup water only, pressure 15 minutes after the loud pressuring sound starts, then move to a regular pot, add the cut up muknee and cook another half an hour.