Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

4.8 89 évaluations

Prép. 10min

Total 55min

10 portions

Ingrédients

garlic cloves
10 g
shallots
100 g
fresh ginger cut in slices
30 g
pork belly, with skin cut in pieces (3 cm)
1000 g
dried black fungi soaked to soften
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) with gravy
70 g
water
250 g

Niveau

facile

Infos nut. par 1 portion

Protides 29 g

Calories 1527 kJ / 365 kcal

Lipides 24 g

Fibre 3 g

Glucides 8 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Oriental Pork Dishes 10 Recettes
International

Vous pourriez aussi aimer...

Sesame Chicken Mee Sua

40min.

Braised Mushroom With Broccoli And Beancurd Sheets

35min.

He Tao Zhi Ma Hu (Sweet Walnut Sesame Soup)

35min.

Braised Chicken Wings With Mushrooms

1hod.

Braised Soft Bone Ribs With Pig Tendon

1hod. 50min.

Fresh Prawn Paste

1hod. 20min.

Prawn Paste Stuffed Soft Tofu

40min.

Hu Pio Sup (Prawn Ball Fish Maw Soup)

1hod. 10min.

Chilli Vinegar Pork Trotter Stew

2hod. 25min.

Steamed Chicken with Dang Gui

1hod. 30min.

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1hod. 50min.

Dried Chilli Mee Hoon Kueh

1hod. 30min.