Hakka Char Yoke

1 hr 20mins



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

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800g pork belly
5tbsp plain flour
1 egg
30g wood ear fungus
2tbsp oyster sauce
2tbsp Shaoxing wine
½tsp dark soya sauce
1litre water
20g garlic (minced)
30g fermented red beancurd
2tbsp oil
50g fermented red beancurd
1tsp five spice powder
½tsp sugar
½tsp pepper
1tbsp Shaoxing wine
1tsp sesame oil
80g shallots
Oil for deep frying



Cut 800g pork belly into 2cm thick slices.
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Marinate pork belly overnight with 50g fermented red beancurd, 1 tsp five spice powder, ½ tsp sugar, ½ tsp pepper, 1 tbsp Shaoxing wine, 1 tsp sesame oil and shallot juice.
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Soak 30g wood ear fungus until soften. Discard hard ends. Cut into bite size pieces.
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Pound 80g of shallots to extract the juice.
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Mix 1 beaten egg into the marinated pork. Coat it with flour.
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Heat oil for deep frying. Fry pork belly until golden brown. Drain and set aside.
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Heat 2 tbsp oil. Fry 20g minced garlic until fragrant.
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Add in 30g mashed fermented red beancurd. Fry until fragrant.
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Add in wood ear fungus. Fry for a minute, then add in the deep fried pork belly.
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Glaze with 2 tbsp Shaoxing wine.
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Pour in 1 litre of water, 2 tbsp oyster sauce, 2 tbsp Shaoxing wine and ½ tsp dark soya sauce. Bring it to a boil, lower heat and simmer for 45 minutes to an hour or until the pork belly is tender.
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