Print-Hakka Char Yoke (客家炸肉)


Main :

  • Pork belly, preferably with skin attached, cut into chunks – abt 1-inch. The VianD added a little lean meat because some of us prefer lean meat but seriously, lean meat will be tough.

Side :

  • Soaked Black Woof Ear Fungus (cut top smaller pieces if too big). Sliced Ginger and slightly smashed Garlic and Shallot. (Note : There are basically two types of Black fungus, one being bigger/thicker in shape and size – these are the ones used in the original recipe.  The VianD has the smaller/thinner ones so these were used instead.) Sliced Ginger and slightly smashed Garlic and Shallot.

Marinate :

  • 2 pieces of Nam Yue (a teaspoon of the liquid inside the jar of Nam Yue), an Egg, 1 tbsp of Corn flour, 1 tbsp of Rice flour, Light Soy, Sugar, white pepper, a dash of Oyster sauce, Sesame oil and Shaoxing wine. All to taste.

Sauce :

  • Salt, Sugar, white pepper, a touch of Oyster sauce and a dash of Sesame oil and Shaoxing wine. Optional – A dash of Dark soy for coloring, a dash of 5-spice powder and Cornstarch mixture. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Start by marinating the Pork with all the Marinate Ingredients for at least an hr – longer for better flavors. Set aside.

Heat up a pot of oil (To check if the oil is ready for deep-frying, simply poke a chop-stick in the oil, if its sizzle, its ready). Make sure the pork is at room temperature (out of the Fridge for abt an hr). Gently lay the Pork into the oil – piece by piece and deep-fried till Golden brown. Don’t over-crowd, do in batches if needs to. Fish out and set aside to drain off excess oil. U can do this in advance.

On medium heat, saute the smashed Garlic, Shallot and sliced Ginger till aromatic. Add the Pork, making sure everything is mixed well and continue to saute for awhile till aromatic. Add water till just above cover the Pork, turn up the heat and bring to boil. Turn down heat to low, cover and let it simmer for abt an hr or till Pork tender and soft (preference).

Add the Black Fungus after into abt 30-mins of simmering. When the Pork is soft/tender to ur preference, add in the Sauce Ingredients. Mix well and ur pot of aromatic delicious “Hakka Char Yoke (客家炸肉)” is ready to be served hot.


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