Skip to main content Search
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 89 ratings
Prep. 10 min
Total 55 min
10 portions
Sign up for free

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

Difficulty

easy

Nutrition per 1 portion

Protein 29 g
Calories 1527 kJ / 365 kcal
Fat 24 g
Fibre 3 g
Carbohydrates 8 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...

Tau Suan (Split Mung Bean Dessert)

4.0(5)

50 min

He Tao Zhi Ma Hu (Sweet Walnut Sesame Soup)

4.5(6)

35 min

Braised Chicken Wings With Mushrooms

4.1(14)

1 h

Fresh Prawn Paste

2.0(1)

1 h 20 min

Braised Soft Bone Ribs With Pig Tendon

4.8(9)

1 h 50 min

Dried Chilli Mee Hoon Kueh

5.0(3)

1 h 30 min

Sesame Chicken Mee Sua

4.0(5)

40 min

Steamed Chicken with Dang Gui

4.6(23)

1 h 30 min

Braised Mushroom With Broccoli And Beancurd Sheets

4.2(5)

35 min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

4.2(90)

1 h 50 min

Hu Pio Sup (Prawn Ball Fish Maw Soup)

4.7(16)

1 h 10 min

Chilli Vinegar Pork Trotter Stew

4.5(15)

2 h 25 min