Recipes - Malaysian & Singaporean

Hakka Braised Pork Belly With Wood-ear Fungus (Char Yoke)
R00636_Char-Yoke


The Char Yoke is a popular Malaysian dish that invokes fond childhood memories for many – after all, it is a must serve dish during festivities in Hakka homes. Marinated overnight in fermented red bean curd, this recipe calls for the pork belly to be deep fried, locking in all the intense, rich flavours. Braising helps cook the pork belly to juicy, tender perfection, giving the dish that irresistible melt in your mouth texture!
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean









Ingredients:

1kg pork belly (cut into bite-sized pieces)
80g black wood ear fungus
1½ tbsp cornflour
3 – 4 cups of cooking oil (for deep frying)
1 piece red fermented bean curd (mashed)
Coriander (for garnishing)

Marinade

2 ½ red fermented bean curd (mashed)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper
1 tbsp Shaoxing cooking wine
1 large egg
20 shallots (blended)
1 tsp sugar

Gravy

1 tsp sugar
1 tbsp oyster sauce
½ tsp sesame oil
2 tbsp cornflour
½ cup water




Steps:
  1. Wash and pat dry strips of pork belly. Cut into bite-sized pieces.
  2. Add marinate and mix thoroughly. Marinate overnight or at least for 4 hours.
  3. Soak wood ear fungus until rehydrated. When soften and enlarged, drain and cut into bite sized pieces. Remove the hard stems.

Cooking

  1. Heat oil on high heat until it starts to smoke. Then reduce to medium-high heat.
  2. While oil is heating up, lightly coat pork pieces with cornflour.
  3. Deep fry pork pieces until light golden brown. Remove and drain on kitchen paper towels.
  4. In a claypot or stewing pot, place wood ear fungus pieces at the base, topping with fried pork pieces. Mash 1 cube of red preserved bean curd with 2 tbsp water and add to the pot. Add enough water to cover the pork and slowly stew for 45 mins until pork and wood ear fungus is tender. Stir occasionally to ensure mixture does not dry up and burn.
  5. Meanwhile, put together all ingredients for the gravy.
  6. When pork and wood-ear fungus is ready, stir in the gravy mixture. Let it cook for a further 5 mins and adjust seasonings to taste.
  7. Garnish and serve hot with rice.

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Hakka Braised Pork Belly With Wood-ear Fungus (Char Yoke)

Hakka Braised Pork Belly With Wood-ear Fungus (Char Yoke)

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The Char Yoke is a popular Malaysian dish that invokes fond childhood memories for many – after all, it is a must serve dish during festivities in Hakka homes. Marinated overnight in fermented red bean curd, this recipe calls for the pork belly to be deep fried, locking in all the intense, rich flavours. Braising helps cook the pork belly to juicy, tender perfection, giving the dish that irresistible melt in your mouth texture!

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: 60mins - 120mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Malaysian & Singaporean
Ingredients

1kg pork belly (cut into bite-sized pieces)
80g black wood ear fungus
1½ tbsp cornflour
3 – 4 cups of cooking oil (for deep frying)
1 piece red fermented bean curd (mashed)
Coriander (for garnishing)

Marinade

2 ½ red fermented bean curd (mashed)
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tsp pepper
1 tbsp Shaoxing cooking wine
1 large egg
20 shallots (blended)
1 tsp sugar

Gravy

1 tsp sugar
1 tbsp oyster sauce
½ tsp sesame oil
2 tbsp cornflour
½ cup water

Instructions
  1. Wash and pat dry strips of pork belly. Cut into bite-sized pieces.
  2. Add marinate and mix thoroughly. Marinate overnight or at least for 4 hours.
  3. Soak wood ear fungus until rehydrated. When soften and enlarged, drain and cut into bite sized pieces. Remove the hard stems.

Cooking

  1. Heat oil on high heat until it starts to smoke. Then reduce to medium-high heat.
  2. While oil is heating up, lightly coat pork pieces with cornflour.
  3. Deep fry pork pieces until light golden brown. Remove and drain on kitchen paper towels.
  4. In a claypot or stewing pot, place wood ear fungus pieces at the base, topping with fried pork pieces. Mash 1 cube of red preserved bean curd with 2 tbsp water and add to the pot. Add enough water to cover the pork and slowly stew for 45 mins until pork and wood ear fungus is tender. Stir occasionally to ensure mixture does not dry up and burn.
  5. Meanwhile, put together all ingredients for the gravy.
  6. When pork and wood-ear fungus is ready, stir in the gravy mixture. Let it cook for a further 5 mins and adjust seasonings to taste.
  7. Garnish and serve hot with rice.

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