Hakka Char Yoke

This is hakka cuisine, that's for sure. Belly pork fried with the nam yee red sauce is very delicious if it has been thoroughly fried, crispy on the outside and meat is juicy inside. Alternatively, making it into a stew with wood ear fungus is the Hakka Classic.



Ingredients:

Nam Yee Red Sauce

8 pieces fermented red bean curd (nam yee)
3 tbsp chopped garlic
3 tbsp chopped shallots
1 tsp chopped ginger
2 star anise
5 cm cinnamon stick
3 tbsp oyster sauce
2 tbsp sugar
1 tsp sesame oil
2 tbsp shao xing wine
500ml water
100ml oil

Method:

1. Heat up oil, sauté chopped shallot and garlic until fragrant. Add in the remaining ingredients and bring to boil until thick. Done.

Note:

This sauce may keep in the fridge for 1 month.

It may also be use in other recipes like fried fish in nam yee red sauce and nam yee spare ribs.

Hakka Char Yoke

Ingredients:

600g pork belly, sliced thickly
100g wood ear fungus, soak and remove woody part.
2 tbsp Hakka Nam Yee red sauce
2 cups water

Marinade:

2 tbsp Hakka Nam Yee red sauce
1 tbsp plain flour
1 tbsp corn flour
1/2 tsp pepper
1 egg
5 cups of oil for deep frying

Method:

1. Combine pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep-frying, put in pork belly and deep-fry until golden brown, dish and drain. This can be served as is.

3. To stew, put all ingredients, pork belly and water into a stock pot and bring to boil, lower the heat and continue to simmer for 45 minutes or until the pork is tender.

4. Dish up and serve.

Serves