Compatible versions
Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 10 g garlic cloves
- 100 g shallots
- 30 g fresh ginger, cut in slices
- 1000 g pork belly, with skin, cut in pieces (3 cm)
- 30 g dried black fungi, soaked to soften
- 30 g light soy sauce
- 20 g dark soy sauce
- 50 g Chinese rice wine (Shaoxing Hua Tiao)
- 20 g lump sugar
- 70 g fermented bean curd (nam yee), with gravy
- 250 g water
- Nutrition
- per 1 portion
- Calories
- 1527 kJ / 365 kcal
- Protein
- 29 g
- Carbohydrates
- 8 g
- Fat
- 24 g
- Fibre
- 3 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Sweet and sour pork ribs
40min
Teochew Yam Paste with Gingko (Onee)
20min
Salted Fish Pork Belly
30 Min
Taiwanese three cup chicken
20min
Yam Rice
45min
Mapo tofu
15 dk
Rice Wine Chicken
30 Min
Nyonya Fish Maw Soup
1u. 10min
Stir Fried Pork Belly Slices with Kimchi
30 Min
White Radish Pork Rib Soup
3 Std.
Stewed Pork Belly With Rose Wine
50min
Tau Eu Bak (Braised Soy Sauce Pork Belly)
1h 50min