Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

Hakka Char Yoke (Braised Pork With Black Fungi And Fermented Bean Curd)

4.8 83 valoraciones

Prep. 10min

Total 55min

10 portions

Ingredientes

garlic cloves
10 g
shallots
100 g
fresh ginger cut in slices
30 g
pork belly, with skin cut in pieces (3 cm)
1000 g
dried black fungi soaked to soften
30 g
light soy sauce
30 g
dark soy sauce
20 g
Chinese rice wine (Shaoxing Hua Tiao)
50 g
lump sugar
20 g
fermented bean curd (nam yee) with gravy
70 g
water
250 g

Inf. nutricional por 1 portion

Calorías 365 kcal / 1527 kJ

Proteína 29 g

Grasa 24 g

Carbohidratos 8 g

Fibra 3 g

¿Le gusta lo que ve?

¡Esta receta y más de 100 000 otras le esperan!

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Oriental Pork Dishes 10 Recetas
Internacional

También podría gustarte...

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

Pork Rib Soup With Dried Shiitake Mushroom And Bean Curd

3h 10min

Sweet and sour pork ribs

Sweet and sour pork ribs

40min

Stewed Pork Belly With Rose Wine

Stewed Pork Belly With Rose Wine

50min

Rice Wine Chicken

Rice Wine Chicken

30min

Tau Eu Bak (Braised Soy Sauce Pork Belly)

Tau Eu Bak (Braised Soy Sauce Pork Belly)

1h 50min

Lu ji chi (braised chicken wings)

Lu ji chi (braised chicken wings)

25min

Teochew Yam Paste with Gingko (Onee)

Teochew Yam Paste with Gingko (Onee)

20min

Taiwanese three cup chicken

Taiwanese three cup chicken

20min

White Radish Pork Rib Soup

White Radish Pork Rib Soup

3h

Salted Fish Pork Belly

Salted Fish Pork Belly

30min

Braised pork belly

Braised pork belly

55min

Stir Fried Pork Belly Slices with Kimchi

Stir Fried Pork Belly Slices with Kimchi

30min