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
In Collections
Alternative recipes
Yam Rice
45 Min
Tau Eu Bak (Braised Soy Sauce Pork Belly)
1 Std. 50 Min
Green Chillies With Pork Belly
25 Min
Taiwanese three cup chicken
20 Min
Teochew Yam Paste with Gingko (Onee)
20 Min
Sweet and sour pork ribs
40min
Pork Ball Soup With Cabbage
25 Min
White Radish Pork Rib Soup
3 Std.
Chai Buey
1 Std. 45 Min
Salted Fish Pork Belly
30 Min
Rice Wine Chicken
30 Min
Prawn Paste Stuffed Soft Tofu
40min