Char chee yoke (Braised pork belly)

This recipe is from my grandma. It’s our main ingredients we serve always without fail for Chinese New Year. 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. As the years goes by all of us kind of not keen on too fatty pork belly, so mom got the pork with a bit less fat. Yet, it still has the same flavour from the marinade as it has to be marinade for 2-4 hours.

Today I am learning how to cook this meal from grandma handed down to my mom. To make this you needed to deep fry the pork belly pieces and then braised with garlic and black fungus until pork belly and black fungus have softened.

The char chee yoke is really soft, tasty like grandma’s cooking as well as leaner meat like my mom. To me this char chee yoke is really comfort meal and satisfying delicious. I serve it with either rice or with noodle. Let’s cook!!!


1 kilo of pork belly, wash, drain and cut into 3 or 4 long strip
¾ packet of black fungus, soak overnight
½ bulb of garlic with skins, break them into individual garlic piece
4 eggs
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


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.



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