Hakka Char Yoke, also known as braised pork with black fungus, is a must serve dish during festivals in a Hakka home. It may not be the most appealing dish looks wise but this traditional Hakka dish brimming with sumptuous flavours.
Fermented red bean curd has a distinct zesty flavour and 5-spice powder, like its name suggests, blends all the five principal taste profiles. Mix these two together with the other condiments, it just brings out that fascinating symphony of flavours. Marinated overnight in those intense flavours, deep fry the pork belly to seal in all that heavenly mixture into each and every chunk. Braising then helps to moisten and tenderize the pork belly – giving it that perfect succulent melt-in-your-mouth texture!
Pair those sweet glazed pork belly and soft yet slightly crunchy black fungus with noodles or rice, or just savour those pure flavours on its own. Fret not! You don’t have to be of Hakka descent to replicate this insanely aromatic festive dish. This simple recipe does not require many ingredients and you just need slightly less than an hour of stewing to achieve that fantastic combination of meat and intense flavours – definitely worth the wait!
#themeatmensg #simple #delicious