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.
Glad to learn from grandma and my mom. I made this a few days ago and warmed up the leftovers. Recipe attached below. My meal is satisfying delicious with shin ram yun noodles, pork balls and baby spinach. Let’s cook!!!
Ingredients
Char chee yoke (Braised pork belly)
1 kilo of pork belly, wash, drain and cut into 3 or 4 long strips
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
Shin ram yun noodles, pork balls and baby spinach
1 packet shin ram yun noodles
5 pork balls, thawed
baby spinach, washed and dried
water
Method
Char chee yoke (Braised pork belly)-do one day in advance or 6 hours in advance
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.
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.
Shin ram yun noodles, pork balls and baby spinach
For you
Bring water to boil. Open the shin ram yun noodles packet and empty the noodles onto a bowl with a plate at the bottom. Next add in pork balls and spinach. When water is boiled, pour enough water to cook the noodles in the microwave for 6 minutes until noodles are softened and pork balls puffed up cooked. Baby spinach wiltered. Drain the water a bit.
Ladle enough of the char chee yoke with sauce over the prepared bowl of shin ram yun, pork balls and baby spinach. The add in the shin ram yun condiments, stir to mix well. Place back in to microwave to cook a further 1-2 minutes. Carefully bring out the plate with cooked food in bowl. Serve immediately with a cup of tea. Enjoy!!!
For me as I have some leftover char chee yoke
Open the shin ram yun noodles packet and the condiments that comes with it. Empty the noodles and condiments onto a bowl with a plate at the bottom. Next add in pork balls and spinach. Ladle the leftover char chee yoke and sauce. Then add 1/8 c hot boiling water to cook everything in the microwave for 7 minutes until noodles are softened and pork balls puffed up cooked. Baby spinach wiltered. serve immediately with a cup of tea.
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