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 valutazioni

Prep. 10min

Totale 55min

10 portions

Ingredienti

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

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 29 g

Calorie 1527 kJ / 365 kcal

Grassi 24 g

Fibre 3 g

Carboidrati 8 g

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Presente anche in

Oriental Pork Dishes 10 ricette
Internazionale

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