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 86 beoordeling

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

Bevalt het je?

Dit recept en meer dan 100 000 andere wachten op jou!

Registreer je voor onze 30 dagen gratis proefperiode en ontdek de wereld van Cookidoo®. Zonder verplichtingen.

Gratis aanmelden Meer informatie

Ook te zien in

Oriental Pork Dishes 10 recepten
Internationaal

Misschien vind je dit ook leuk...

Sweet and sour pork ribs

40min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1u. 50min

Guangxi-Style Steamed Whole Chicken with Chives Sauce

1u. 5min

Pineapple Pork Ribs

1u. 10min

Salted Fish Pork Belly

30min

Braised pork belly

55min

Stir Fried Pork Belly Slices with Kimchi

30min

Pork Ball Soup With Cabbage

25min

Chilli Vinegar Pork Trotter Stew

2u. 25min

White Radish Pork Rib Soup

3u.

Yam Rice

45min

Taiwanese three cup chicken

20min