Hakka Char Yoke

Pork
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

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

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly
0.00
g
g
pork belly
0.00
tbsp
tbsp
plain flour
0.00
tbsp
tbsp
plain flour
0.00
egg
0.00
egg
0.00
g
g
wood ear fungus
0.00
g
g
wood ear fungus
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
dark soya sauce
0.00
tsp
tsp
dark soya sauce
0.00
litre
litre
water
0.00
litre
litre
water
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
fermented red beancurd
0.00
g
g
fermented red beancurd
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil

Marinade:

0.00
g
g
fermented red beancurd
0.00
g
g
fermented red beancurd
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
0.00
tsp
tsp
pepper
0.00
tsp
tsp
pepper
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
g
g
shallots
0.00
g
g
shallots
Oil for deep frying
Oil for deep frying

Steps

1

Cut 800g pork belly into 2cm thick slices.
Cut 800g pork belly into 2cm thick slices.
Mark as completed

2

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.
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.
Mark as completed

3

Soak 30g wood ear fungus until soften. Discard hard ends. Cut into bite size pieces.
Soak 30g wood ear fungus until soften. Discard hard ends. Cut into bite size pieces.
Mark as completed

4

Pound 80g of shallots to extract the juice.
Pound 80g of shallots to extract the juice.
Mark as completed

5

Mix 1 beaten egg into the marinated pork. Coat it with flour.
Mix 1 beaten egg into the marinated pork. Coat it with flour.
Mark as completed

6

Heat oil for deep frying. Fry pork belly until golden brown. Drain and set aside.
Heat oil for deep frying. Fry pork belly until golden brown. Drain and set aside.
Mark as completed

7

Heat 2 tbsp oil. Fry 20g minced garlic until fragrant.
Heat 2 tbsp oil. Fry 20g minced garlic until fragrant.
Mark as completed

8

Add in 30g mashed fermented red beancurd. Fry until fragrant.
Add in 30g mashed fermented red beancurd. Fry until fragrant.
Mark as completed

9

Add in wood ear fungus. Fry for a minute, then add in the deep fried pork belly.
Add in wood ear fungus. Fry for a minute, then add in the deep fried pork belly.
Mark as completed

10

Glaze with 2 tbsp Shaoxing wine.
Glaze with 2 tbsp Shaoxing wine.
Mark as completed

11

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.
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.
Mark as completed

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