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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Oriental Pork Dishes 10 ricette
Internazionale

Ti potrebbe interessare anche...

Rice Wine Chicken

30min

Salted Fish Pork Belly

30min

Guangxi-Style Steamed Whole Chicken with Chives Sauce

1h 5min

Green Chillies With Pork Belly

25min

Sweet and sour pork ribs

40min

Ngo Hiang (Five Spice Meat Rolls)

45min

Yam Rice

45min

White Radish Pork Rib Soup

3h

Chilli Vinegar Pork Trotter Stew

2h 25min

Stir Fried Pork Belly Slices with Kimchi

30min

Hu Pio Sup (Prawn Ball Fish Maw Soup)

1h 10min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1h 50min