This recipe is from my grandma. I managed to get the recipe which my mom had been doing it and learned from my grandma. It’s a traditional Hakka braised pork belly with a lot of fat. You got to get at least 3 layers: skin, fat and meat that what my grandma told my mom.
You would have known now that I never like wasting food. Also, I would cook a big pot, eat some and the rest store in air tight container or double bags with double cling wraps and label the dish with date made. Place them in the freeze, for raining days or lazy days or decided to eat that same dishes within a few days.
I serve leftovers char chee yoke with bee hoon soup. It has absorbed the flavour deeply and indeed give full flavour in my noodle. First make char chee yoke and then the noodle. Let’s cook!!!!
Char chee yoke Ingredients
1 kilo of pork belly, wash, drain and cut into 3 or 4 long strip
3/4 packet of black fungus, soak overnight
1/2 bulb of garlic with skins, break them into individual garlic piece
3 Tbs of 5 spice powder
5 Tbs plain flour
5 Tbs brandy or whiskey
¾ Tbs salt
1 Tsp ajinomoto (OPT)
oil for deep frying
1 Tbs minced garlic
water enough to cover pork
1 packet bee hoon noodle, follow instruction on packet
a few stems of parsley
water for cooking noodle with condiments
Place the long strip pork belly in a big bowl, add 5 spice, plain flour, salt, ajinomoto, brandy and crack the eggs in. Mix well till combined. Set in fridge for 4 hours to develop the flavour.
Heat oil on medium high heat. Deep fry a few pieces at a time about 4 minutes until golden brown and removed to a paper towel plate. Once deep frying all the pork, heat a big pot with oil. Then add 1 Tbs minced garlic fry till fragrant about 1 minutes. Add the fried pork to the pot.
Smash the individual garlic and add into pot. Now add black fungus in and strain the fungus water into the pot. Next add enough water to braise the pork until soft about 40-50 minutes. Check seasoning. Spoon char chee yoke onto a bowl and serve with rice, some vegetables as side dish. Serve with a glass of white wine. Enjoy!!!!
Note: Do not add pepper. If you don’t want to be too liquid add a little less water. If you like it darker colour add 2 Tbs of dark caramel sauce.
To cook the bee hoon
Put kettle on. Once boil add to bowl of bee hoon with condiments and some char chee yoke, black fungus and sauce. Be careful it will splatter as there are fats as well as the black fungus. Place bowl in microwave for 6 minutes until noodle soften and cooked. Then remove from microwave. Once it’s done, add parsley to bee hoon and serve with a glass of white wine. Enjoy!!!!!
Note: If you like you can warm up char chee yoke in a small pot if you have leftovers. However, if you are cooking char chee yoke for the first time, follow the recipe written above.