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 avaliações

Preparação 10min

Total 55min

10 portions

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

Gosta desta receita?

Inspire-se em mais de 100 000 receitas!

Registe-se e usufrua de 30 dias gratuitos. Inspire-se com o Cookidoo®. Sem compromisso.

Registe-se gratuitamente Mais Informações

Também apresentado em

Oriental Pork Dishes 10 Receitas
Internacional

Também pode gostar...

Braised pork belly

Braised pork belly

55min

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

3h 10min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1h 50min

Salted Fish Pork Belly

Salted Fish Pork Belly

30min

Sweet and sour pork ribs

Sweet and sour pork ribs

40min

Authentic Meat Floss

Authentic Meat Floss

1h 40min

Pork Ball Soup With Cabbage

Pork Ball Soup With Cabbage

25min

Stewed Pork Belly With Rose Wine

Stewed Pork Belly With Rose Wine

50min

Salted Chicken

Salted Chicken

5h 10min

White Radish Pork Rib Soup

White Radish Pork Rib Soup

3h

Rice Wine Chicken

Rice Wine Chicken

30min

Chilli Vinegar Pork Trotter Stew

Chilli Vinegar Pork Trotter Stew

2h 25min