Hakka Char Yoke
- 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
- Mix pork with marinade in a mixing bowl. Cover the bowl, and rest in the fridge for at least 4 hours, overnight is best.
- Prepare a pot of hot oil for deep frying.
- 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.
- In a wok/deep skillet, heat 2 tablespoon of oil over medium-high heat. Sauté garlic and fermented red bean curd until fragrant.
- 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.
- 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.
- (*) Most people use pork belly, but I like to prepare this dish with a less fatty cut.
Another great recipe by https://dailycookingquest.com.