
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 skills 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
- Fiber
- 3 g
In Collections
Alternative recipes
Honey Garlic BBQ Pork Ribs
3h 40min
Sweet and sour pork ribs
40min
Taiwanese three cup chicken
20min
Tau Eu Bak (Braised Soy Sauce Pork Belly)
1h 50min
Braised pork belly
55min
Pork Ball Soup With Cabbage
25min
Salted Fish Pork Belly
30min
Rice Wine Chicken
30min
Chilli Vinegar Pork Trotter Stew
2h 25min
Nyonya Fish Maw Soup
1h 10min
Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd
3h 10min
Mapo tofu
15min