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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 valoración
Prep. 10min
Total 55min
10 portions
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Ingredientes

  • 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

Dificultad

fácil

Inf. nutricional por 1 portion

Proteína 29 g
Calorías 1527 kJ / 365 kcal
Grasa 24 g
Fibra 3 g
Carbohidratos 8 g

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