Main courses · Meat & poultry
Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗TM31TM5TM6TM7
Details
- Difficulty
- easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 55 min
- Total
- 55 min
- Yield
- 10 portions
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- Category
- Main coursesMeat & poultry
- Time
- 30–60 min
- Nutrition
- High proteinUnder 500 kcal
- Difficulty
- Easy
- Rating
- Well rated
- garlic
- 10 cloves
- shallots
- 100 g
- fresh ginger
- 30 g
- pork belly, with skin
- 1 kg
- dried black fungi
- 30 g
- light soy sauce
- 30 g
- dark soy sauce
- 20 g
- Chinese rice wine (Shaoxing Hua Tiao)
- 50 g
- lump sugar
- 20 g
- fermented bean curd (nam yee)
- 70 g
- water
- 250 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 29 g
- Energy
- 1,527.2 kJ
- Calories
- 365 kcal
- Fat
- 24 g
- Fibre
- 3 g
- Carbohydrates
- 8 g