My Hakka Char Yoke (Braised Pork With Wood’s Ears & Preserved Bean Curd)

Good afternoon, dear friends πŸ˜€

Heheh, I am a Hakka by birth but grew up not speaking the Hakka dialect at all…as my late mother spoke only Cantonese, and I ended up speaking like a Cantonese! πŸ˜†

Well, as the name of this dish goes, it is of Hakka origins and it is really easy to prepare. It tastes even better the next day and you can have this delicious dish with plain, hot rice or over some cooked egg noodles/kway teow/longevity noodles (that have some fragrant fried onion or shallot oil, a tablespoon of soy sauce, a tablespoon of thick soy sauce, and a good splash of sesame oil mixed into).

I usually make a double batch of this recipe – where half the fried pork can be served as a dish for dinner, and the other half is braised with the Wood’s Ears Fungus and Preserved Bean Curd (Nam Yue) to be eaten the next day for dinner.


A bottle of Fermented Red Beancurd on the left



1 Kg Pork Belly, divided into 2 portions (1 with skin on, the other without)

3 to 5 pieces of Wood’s Ear Fungus, soaked in water for 1 hour, cleaned and cut into 1-inch squares

2 tbsps oyster sauce

* optional – 1 tbsp dark soy sauce

2 cups water

cornstarch-water mixture for thickening the sauce

salt and sugar to taste

Marinade –

4 pieces fermented red beancurd cubes (Nam Yue)

Juice from pounding 8 shallots and 8 cloves of garlic

1 tbsp of white pepper

1 tbsp salt

6 tbsps of corn starch

* optional – juice from 3-inch knob of ginger

Enough oil for deepfrying pork

Method –

1) Divide the ingredients for marinating into 2 portions.

2) Wash pork and wipe dry. Put the pork with skin and without skin into separate bowls. Cut them into 1-inch cubes or bite sizes.

3) Add marinade and rub pork pieces thouroughly for a good 5 minutes. Set aside for 2 hours (keeping overnightin the fridge is even better).

4) Just prior to frying, rub the pork cubes to mix the marinade properly again.

4) In a wok heated with sufficient oil, deep fry in batches the pork cubes until they are golden brown and cooked through.Remove from oil. Set those without skin aside as they are to be served immediately and eaten just like that. Delicious and crispy.

5) For the other portion of fried pork with the skin, combine the pork with the Wood’s Ear Fungus, 2 cups water and the oyster sauce in a pot or casserole.

6) Bring the sauce to a boil, lower heat to small and simmer for about 40 minutes until the pork meat is soft enough. Be sure to stir in occasionally to prevent burning at the bottom.

7) Adjust the taste and colour of the sauce according. Thicken with the cornstarch solution.

8) Serve with hot cooked rice the next day.

Bon Appetit! πŸ˜€


8 Responses so far »

  1. 1

    Your presentation is great! It’s a great find for me. I’m a starting/student cook and I’m going to try this one. Thanks for sharing!


  2. 2

    happyhomemaker88 said,

    Hi there and welcome, dear Filipino Recipes πŸ˜€

    Thank you for your lovely comments. I have never tried Filipino cooking before and now I can learn from you! πŸ˜€

    With peace and joy,

    choesf πŸ˜€


  3. 3

    rozalia said,

    There is no Chinese food with Oyster sauce and soy sauce that I dodn’t love…so,I’l love this one too ! πŸ™‚ Thanks for sharing.

    Te pup cu drag,my friend !


  4. 4

    happyhomemaker88 said,

    You are most welcome, dearest Rose! Te Pups Cu Drag, too! πŸ˜€

    With love and hugs,

    choesf πŸ˜€


  5. 5

    Soh Nee said,

    Great recipe. Definitely going to try this out. Thanks so much.


    • 6

      happyhomemaker88 said,

      Hi there and welcome, dear Soh Nee πŸ˜€

      Thank you for your comments. Hope you like this recipe. I always make a double batch of this and keep one for the next day, or freeze it. It tastes much better like that. πŸ˜‰

      Gong Xi Fa Cai!

      With best wishes,

      choesf πŸ˜€


  6. 7

    karen A said,

    Hey, I am a hakka too! this is my mom’s signiture dish–If i may suggest, add some five spice powder ,an egg and chinese wine to the marinade, see how u like it.Deep fry the pork alittle bit longer, to render the fat,the mear will turn darker color.
    You know, I forget about this dish since i live in u s. thank u for bringing back a lot of fond memories of my mom’s hakka foods


    • 8

      happyhomemaker88 said,

      Hi there and welcome, dear Karen A πŸ˜€

      Ah, I’m always glad to know another fellow Hakka…thank you so much for giving me your wonderful tips on refining this recipe and making this dish even more delicious. I’m glad you had dropped by here. πŸ˜‰ πŸ˜€

      I always wondered how come mine is a little different from those that I ate elsewhere and for this recipe, I had learned it after gathering bits of information here and there. πŸ˜†

      I shall do precisely as you had taught me the next time I cook this dish. Hmmmm….I have a large slab of pork belly in my freezer….I think I shall cook it this way. πŸ˜‰

      Do have a wonderful happy and prosperous Chinese New Year of the Tiger! πŸ˜€

      With best wishes,

      choesf πŸ˜€

      P.S. Sorry for the late reply, my Internet connection was acting up. πŸ™„ 😳


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