Sunday, July 08, 2012

Hakka Braised Pork with Black Fungus (Char Yoke)


Even though we are not Hakka but my mom do cooked some of Hakka dishes for us like the Yong Tau Foo , Kau Yoke, Mui Choi Kau Yoke, Abacus Beads and this Char Yoke. She will make this particular dish only on special occasions like Chinese New Year or Mooncake Festival. This is quite a simple recipe with not too many ingredients other than the adding the red fermented beancurd and five spice powder to the dish.

I put off making this dish for something because I don’t like the splashing of the oil while deep frying the marinated meat. I did get splashed a bit by the oil while trying to turn the pork but it is all worth it as the dish turns out really well as the pork is tender and the black fungus (woodears) are soft yet slightly on the crunchy side. It goes really well with steamed rice. Since I don’t prepare dishes like this often I cook a bit more so I can freeze some of it. When I wanted to eat it, all I have to do is defrost and reheat it with a few tablespoon of water.


2 pound pork belly or shoulder (best with skin and fat), cut into chunks


1 pieces of fermented red beancurd – mashed
1 tsp sugar
1 tsp five spice powder
2 tbsp soy sauce
1 tbsp Chinese cooking wine
½ tsp ground black pepper
½ tsp salt
2 tbsp flour
2 tbsp cornstarch

Rest of the ingredients:

60 gram black fungus (I used the thick kind)
6 cloves garlic
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste

1. Combined the pork with marinate except the flour and cornstarch. Mix it well and leave in the fridge for at least 2 hours or overnight. Soak the black fungus in water till softened then cut into pieces and remove the hard stems.
2. Heat about 2 cups vegetable oil in wok till hot. Just before frying, add the flour and cornstarch to the marinated meat. Mix well and then fry the pork in several batches at medium high heat till golden brown. Be careful as oil may splash due to the pork skin, don't get too close. (If the oil starts splash turn the heat down). When done remove pork and drain exceed oil on paper towel.
3. In a stewing pot, add in 1 tbsp of oil. Add in garlic and stir-fry until lightly brown fragrant. Add in the fried pork and black fungus. Stir for a few seconds. Add enough boiling water to nearly cover pork and black fungus. Let it boil for 2 - 3 minutes; add in all the rest of the seasonings except the salt. Cover the lid and lower heat to simmer for an hour or till the meat is tender. Stir it once a while.
4. Check seasonings and see if it needs some salt. Dish out and serve with warm rice.

Note: You can always eat the fried pork as it is without stewing it.

I am submitting this dish to to Muhibbah Malaysian Monday roundup, created and hosted by Sharon of Test with a Skewer and Suresh of 3 Hungry Tummies.


Mel said...

I loves this dish very much! I usually cooked this without deep fry the pork belly but I should try different ways of cooking it too. Will try yours! Thanks!

Kimmy said...

Same as you, put off cooking this dish cos' of the deep frying part. I believe this dish definitely taste better esp. the black fungus after awhile.

Sarah said...

Yum! Sambal belacan on the side?

Cheah said...

I've heard of this dish but never get down to trying it out. I'm certainly put off by deep frying, the splatters, ugh and the cleaning up. But your dish is mouth-watering!

Anonymous said...

Is it possible to omit the deep frying of the pork?

suituapui said...

Hakka? No wonder my missus cooks this all the time...and she does not deep fry the meat first either. They do that all the time in the shops - not so healthy, I think and the texture if the meat is not as nice. Try eating it with sambal belacan... Yummmm!!!!

suituapui said...

Oh? You deep fry the meat first... The people say it's to seal the juices inside... We never do that at home. If deep fried, must eat right away when hot or it will become soft and soggy and not so nice anymore.

lena said...

My muk also cooks this during cny but i dont know that they call char yoke. Very tasty dish. yesterday just saw wendy's pork belly and now seeing pork belly again..yum!..looks like the pork belly is calling on me now!

WendyinKK said...

When I first had this in a restaurant, I thought they gave us the wrong dish. We expected crispy fried pork, instead was given a plate of stewed pork with black fungus, got us pretty surprised.
We asked the waiter whether we were given the wrong dish, but hahah, only did we learn that Hakka Char Yoke is not not served crispy, LOL

Sonia ~ Nasi Lemak Lover said...

Just eat the fried pork, already very yummy!

Jane Chew said...

wah! I love this very very much. Must try out one day. Thanks for sharing this recipe.

Shereen said...

I must (10x) try to make this dish as looking at the ingredients, I know that this dish will taste great. Thanks for sharing:)

ICook4Fun said...

Mel, hope you try this out as I think you will like it :)

Kimmy, yea with the oil splatters :)

Sarah, no we didn't have it with sambal :)

Cheah, thank you. Yea I am not a fan of oil splatters like you :)

Anon, for this dish it is all about the fried pork.

Suituapui, yes I fried the meat first.

Lena, yea wendy and I are getting porky ha ha.. go and get some pork belly :)

ICook4Fun said...

Wendy, ha ha you can always eat the fried pork as it is. I actually like that and some restaurant do serve them that way.

Sonia, yeap.

Jane, you are most welcome.

Shereen, I wish I can cook this for you but too bad you will be in New York :(

Anonymous said...

Came across your site as I was checking to see how long is require to simmer the fried pork. The recipe book didn't tell. So now I know it's about an hour.