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 beoordelingen

Voorbereiding. 10min

Totaal 55min

10 portions

Ingrediënten

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

Moeilijkheidsgraad

gemakkelijk

Voeding per 1 portion

Eiwitten 29 g

Calorieën 1527 kJ / 365 kcal

Vetten 24 g

Vezels 3 g

Koolhydraten 8 g

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