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Chinese Pork and Muknee
Prep Time
15 mins
Cook Time
2 hrs 45 mins
Total Time
1 hr
 
Course: Main Dish
Servings: 4 People
Author: Dianne
Ingredients
  • 4 Lbs. Pork
  • 6 Cloves garlic Minced
  • 2 tsp. Garlic Salt
  • 2 tsp. Seasoned Salt
  • 3 Tbsp. Mushroom or dark Soy sauce
  • 2 Tbsp. Hoisin Sauce
  • 1/4 cup Oyster Sauce
  • 2 tsp. Bean Sauce
  • 2 tsp. Sugar
  • Small Piece Orange Rind Or 1/2 tsp. Zest
  • 1 tsp. Ginger Minced
  • 1/2 Pack Muknee (Dried black fungus)
  • 3 Tbsp. Oil
Instructions
  1. Cut pork in medium-small pieces. Season with all ingredients except Muknee and oil. Marinade 1-2 hrs. Or longer.
  2. Heat a deep pot on medium-high heat. Add oil and wait until hot. Add pork and stir while simmering around 3 minutes.

  3. 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.

  4. 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.
  5. Drain water off Muknee and cut up in medium size pieces.

  6. ** 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.