Tag Archives: Hakka

Hakka Char Yoke Recipe | Daily Cooking Quest

My parents are Cantonese, but my in-laws are Hakka, and so over the years I have been slowly exposed to more and more Hakka dishes. One such dish is Hakka Char Yoke, a braised pork dish with wood ear mushrooms, often served in Chinese New Year or other festive gathering. This is very easy to prepare at home, so it doesn’t have to be a once a year dish.

Hakka Char Yoke.

Fermented red beancurd

The key ingredient to prepare Char Yoke is fermented red beancurd. You can usually find this alongside other jarred soybean products in your Asian market. Also, notice that there are two versions of fermented beancurd, the red version, and the white version. Red version is usually used in cooking, while the white one has milder taste and is typically served as condiment for congee. If you have no access to brick-and-mortar Asian market, you can also get this from Amazon.

Hakka Char Yoke.

Hakka Char Yoke.

Pork belly vs. pork shoulder

Traditional recipes will use pork belly, and if this is served for a family gathering, I do think it is best to stick with pork belly. But for daily rotation, I prefer using a less fatty cut such as pork shoulder. The end result is still a very tender melt-in-your-mouth pork, and hopefully healthier for my family. But regardless of the pork cut you choose, this dish is indeed very flavorful and delicious.

Hakka Char Yoke.

Hakka Char Yoke.

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