Nam Lui Stew Pork with Black Fungus

1/2 kg pork belly, sliced
100g black fungus
4 pcs fermented red bean curd
1.5 tbsp garlic, chopped
1.5 tbsp shallots, chopped
1/2 tsp garlic, chopped
1 star anise
2.5cm cinnamon stick
1.5 tbsp oyster sauce
1 tbsp sugar
1/2 tsp sesame oil
1 tbsp shao xing wine
250ml water
1 tbsp oil
1 cup extra water, for stewing

• Heat oil, fry garlic & shallots
• Add in other ingredients except pork, black fungus and taufu pok, let it boil
  
• Add in the pork and black fungus and simmer for 45 mins, adding water when necessary

*Original recipe from Lily's Wai Sek Hong