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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 95 valutazioni
Prep. 10min
Totale 55min
10 portions
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Ingredienti

  • 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

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 29 g
Calorie 1527 kJ / 365 kcal
Grassi 24 g
Fibre 3 g
Carboidrati 8 g

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Presente anche in

Oriental Pork Dishes 10 ricette
Internazionale

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