Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

4.8 83 ratings

Prep. 10 min

Total 55 min

10 portions

Ingredients

garlic cloves
10 g
shallots
100 g
fresh ginger cut in slices
30 g
pork belly, with skin cut in pieces (3 cm)
1000 g
dried black fungi soaked to soften
30 g
light soy sauce
30 g
dark soy sauce
20 g
Chinese rice wine (Shaoxing Hua Tiao)
50 g
lump sugar
20 g
fermented bean curd (nam yee) with gravy
70 g
water
250 g

Nutrition per 1 portion

Calories 365 kcal / 1527 kJ

Protein 29 g

Fat 24 g

Carbohydrates 8 g

Fibre 3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Oriental Pork Dishes 10 Recipes
International

You might also like...

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

3h 10min

Sweet and sour pork ribs

Sweet and sour pork ribs

40min

Stewed Pork Belly With Rose Wine

Stewed Pork Belly With Rose Wine

50min

Rice Wine Chicken

Rice Wine Chicken

30min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1h 50min

Lu ji chi (braised chicken wings)

Lu ji chi (braised chicken wings)

25min

Teochew Yam Paste with Gingko (Onee)

Teochew Yam Paste with Gingko (Onee)

20min

Taiwanese three cup chicken

Taiwanese three cup chicken

20min

White Radish Pork Rib Soup

White Radish Pork Rib Soup

3h

Salted Fish Pork Belly

Salted Fish Pork Belly

30min

Braised pork belly

Braised pork belly

55min

Stir Fried Pork Belly Slices with Kimchi

Stir Fried Pork Belly Slices with Kimchi

30min