Hakka Braised Pork Belly with Wood-Ear Fungus (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.
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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)
- 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
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- 2 tbsp cornflour
- ½ cup water
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