Hakka Char Yoke

4.9 from 14 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Chinese

Ingredients: Pork

Prep Time: 30 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 45 mins

Serves: 8

Ingredients

• 900 gram (2 lb.) pork shoulder, cut into 1-inch pieces (*)
• 1 egg
• 5-6 tablespoon all-purpose flour
• enough oil for deep frying
• 4 cloves garlic, minced
• 30 gram fermented red beancurd
• 30 gram dried wood ear mushroom, soaked in cold water to rehydrate
• 4 tablespoon Shaoxing, divided
• 1 liter (4 cup) water
• 2 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• 1 scallion, thinly sliced (optional garnish)
• Marinade (puree together the following)
• 75 gram shallot
• 50 gram fermented red beancurd
• 1 teaspoon five spice powder
• 1/2 teaspoon sugar
• 1/2 teaspoon ground pepper
• 1 tablespoon Shaoxing
• 1 teaspoon sesame oil

Instructions

1. Mix pork with marinade in a mixing bowl. Cover the bowl, and rest in the fridge for at least 4 hours, overnight is best.
2. Prepare a pot of hot oil for deep frying.
3. Add egg to the pork mixture, mix well. Coat the pork pieces with all-purpose flour, then deep fry in hot oil until golden brown. Set aside on a wire rack to drain off excess oil.
4. In a wok/deep skillet, heat 2 tablespoon of oil over medium-high heat. Sauté garlic and fermented red bean curd until fragrant.
5. Add wood ear fungus and fry for 1 minute. Return fried pork to the pan, along with 2 tablespoon of Shaoxing. Cook for 2 minutes.
6. Add the remaining 2 tablespoon Shaoxing, along with water, oyster sauce, and dark soy sauce. Bring to a boil, then reduce to a simmer. Cook until pork is tender, about 45 minutes.

Notes

• (*) Most people use pork belly, but I like to prepare this dish with a less fatty cut.