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
Tau Eu Bak (Braised Soy Sauce Pork Belly)
1小時 50 分
Stir Fried Pork Belly Slices with Kimchi
30min
Pork Ball Soup With Cabbage
25min
Sweet and sour pork ribs
40 分
Salted Fish Pork Belly
30min
White Radish Pork Rib Soup
3h
Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd
3h 10min
Yam Rice
45min
Luo bo gao (radish cakes)
25小時 20 分
Taiwanese three cup chicken
20 分
Stewed Pork Belly With Rose Wine
50min
Braised pork belly
55 分