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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 avaliação
Preparo 10min
Total 55min
10 portions
Registe-se gratuitamente

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

Dificuldade

fácil

Nutrição por 1 portion

Proteína 29 g
Energia 1527 kJ / 365 kcal
Gordura 24 g
Fibra 3 g
Hidratos de carbono 8 g

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Também apresentado em

Oriental Pork Dishes 10 Receitas
Internacional

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