Hakka Char Yoke

4.9 from 11 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 1 hour 15 mins

Total Time: 1 hour 45 mins

Serves: 8


  • 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


  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.


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

Another great recipe by https://dailycookingquest.com.