Hakka Char Yoke

I always like this dish, especially when it serves with "kon lou" wantan mee.
Here's the recipe for two person:

Pork belly , about 300 g, cut into 1.5 cm thick
Ear fungus mushroom (Mok Yee), soaked it for 1 hour

Nam yue, about 4 pieces
2 teaspoon of Oyster Sauce.
2 teaspoon of sugar.
1 tablespoon of flour.
1 tablespoon of corn flour.
1 egg.
1/2 teaspoon of white pepper.
2 teaspoon of chopped Garllic
2 teaspoon of chopped shallots
2 teaspoon of chopped fresh ginger


This is Nam Yue (preserved red bean curd)

Prepare the sauce:

Heat up the wok, I used pan, but that make no different.
Add 1 tablespoon of oil. Sauté the garlic, shallot and ginger until fragnant.
Add 1/2 cup of water.
Add the Nam Yue in.
Mash the Nam Yue and stir to boil. Add the sugar and oyster sauce. Boil it until the sauce thicken.

Let's the sauce to cool down.

Marinate the pork:

Mix 5 tablespoon of the sauce that you prepared earlier, an egg, the flour and corn flour, pepper to marinate the pork for a good 2 hours. Here's how it look like. :)



Yummy Char Yoke:
After a good 2 hours, the pork is ready for deep fry!



Use enough oil to deep fry the pork!
What you'll get is a delicious Char yoke, which is good to eat by itself. YUMMY~
But since we are making Hakka Char Yoke, few more steps to go...

To stew the Hakka Char Yoke:
I used a bigger pan, put my char yoke in, add two cup of water or enough water to cover the char yoke. Add in the ear fungus mushroom.
(remember to cut off the woody part of the mushroom first!)

Add in 2 tablespoon of the Nam Yue sauce that you've prepared earlier.
Bring it to boil and then lower the heat to let it simmer for a good 30 minutes or until the pork in tender to your likeness.

Add enough salt to taste.