Please be careful, this recipe is designed for a specific device combination and is not compatible with other machines.
Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
This is how much time you need to prepare this meal.
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
This shows how many portions this recipe makes.
- 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
Stir Fried Pork Belly Slices with Kimchi
Tau Eu Bak (Braised Soy Sauce Pork Belly)
Pork Ball Soup With Cabbage
Rice Wine Chicken
Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd
Sweet and sour pork ribs
Salted Fish Pork Belly
Stewed Pork Belly With Rose Wine
Luo bo gao (radish cakes)
White Radish Pork Rib Soup