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Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
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- 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
- per 1 portion
- 1527 kJ / 365 kcal
- 29 g
- 8 g
- 24 g
- 3 g
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