Main courses · Meat & poultry
Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)
Traditionally this dish requires pork belly to be deep fried before cooking and some oil to sauté fermented bean curd. With Thermomix®, no additional oil is required as the fat from pork belly is sufficient to prepare this dish.
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
- 3.5 oz
- fresh ginger
- 1.1 oz
- pork belly, with skin
- 2.2 lb
- dried black fungi
- 1.1 oz
- light soy sauce
- 1.1 oz
- dark soy sauce
- 0.7 oz
- Chinese rice wine (Shaoxing Hua Tiao)
- 1.8 oz
- lump sugar
- 0.7 oz
- fermented bean curd (nam yee)
- 2.5 oz
- water
- 8.8 oz
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
Cooking instructions are available on the original Cookidoo® page.
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