Pork hock with wood fungus

My dad and I love pork rump—the gelatinous skin and velvety meat. For today’s generation it is important to note that the amount of fat is reduced by boiling. After marinating the meat is deep-fried until crispy, then braised. Paradoxically, the deep-frying process further reduces the fattiness of the meat by releasing the fat into the oil. Rich sauce and light meat make this a tantalising dish. I added wood fungus to this dish in honour of a faithful American customer who tried wood fungus