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 évaluations

Préparation 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

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Également présenté dans

Oriental Pork Dishes 10 Recettes
International

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