Hakka Braised Pork Belly Recipe (Hakka Char Yoke) #sweethomekitchen #hakkabraisedpork #charyoke

Ingredients: 900g pork belly ( cut into pieces) 1 large egg 1/4 cup of all-purpose flour 2 tablespoons of Shao Xing rice wine 12 shallots 4 pips of garlic 3 pieces of preserved beancurd 1/2 tablespoon of 5 spice powder 800ml cooking oil 5 pieces of preserved red beancurd 1.5 litre water 3 big pieces of black fungus (soaked and cut into small pieces) 1 1/2 teaspoons salt 2 teaspoons of sugar 1/2 tablespoon of dark soy sauce ************************************************* 1. Blend 12 shallots, 4 pips of garlic and 2 tablespoons of Shao Xing rice wine together. Then, press the juice out. ** Keep the remains (blended shallots and garlic) for later use. 2. Mix the juice, 1 large egg and 3 pieces of preserved red beancurd together. (Wet ingredients) 3. Marinate the pork belly with wet ingredients, 1/2 tablespoon of five spice powder and 1/4 cup of all-purpose flour for 30 minutes. 4. Heat up 800ml of oil to deep fry the marinated pork belly. **Use wooden chopstick to check the heat of the oil. (If there's bubbles, can fry the pork belly) 5. Deep fry the marinated pork belly till crispy. 6. Heat up the wok with medium heat and add 2 tablespoons of oil. Saute the remains (blended shallots and garlic) till fragrant. 7. Add in 2 pieces of preserved red beancurd. Then, add in black fungus and stir fry. 8. After that, add in fried pork belly and 1.5 litre of water. 9.Add 1 1/2 teaspoons of salt 2 teaspoons of sugar and 1/2 tablespoon of dark soy sauce. (According to taste) 10. Cover the wok and simmer over low heat till pork belly is soft. 11. Dish up the braised pork belly. Enjoy. Facebook:   / kitchen.sweethome   Instagram: https://instagram.com/kitchen.sweetho... **Thanks For Watching!❤️ **Please subscribe for more videos!😊