Sunday, February 19, 2006

Hakka Char Yoke

This is hakka cuisine, that's for sure. Belly pork fried with the nam yee red sauce is very delicious if it has been thoroughly fried, crispy on the outside and meat is juicy inside. Alternatively, making it into a stew with wood ear fungus is the Hakka Classic.

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Nam Yee Red Sauce

8 pieces fermented red bean curd (nam yee)
3 tbsp chopped garlic
3 tbsp chopped shallots
1 tsp chopped ginger
2 star anise
5 cm cinnamon stick
3 tbsp oyster sauce
2 tbsp sugar
1 tsp sesame oil
2 tbsp shao xing wine
500ml water
100ml oil


1. Heat up oil, sauté chopped shallot and garlic until fragrant. Add in the remaining ingredients and bring to boil until thick. Done.


This sauce may keep in the fridge for 1 month.

It may also be use in other recipes like fried fish in nam yee red sauce and nam yee spare ribs.

Hakka Char Yoke


600g pork belly, sliced thickly
100g wood ear fungus, soak and remove woody part.
2 tbsp Hakka Nam Yee red sauce
2 cups water


2 tbsp Hakka Nam Yee red sauce
1 tbsp plain flour
1 tbsp corn flour
1/2 tsp pepper
1 egg
5 cups of oil for deep frying


1. Combine pork belly with marinade and marinate for 2 hours.

2. Heat up oil for deep-frying, put in pork belly and deep-fry until golden brown, dish and drain. This can be served as is.

3. To stew, put all ingredients, pork belly and water into a stock pot and bring to boil, lower the heat and continue to simmer for 45 minutes or until the pork is tender.

4. Dish up and serve.



fooDcrazEE said...

must ask my mum to cook for me liao. Missed the hakka food my mum cooks..

Anonymous said...

Hi Lily,
Mind to enlighten me, how thick the nam yee sauce should be? How do you use it for the fish?

lilyng said...


you should cook down until the oil appears on the sauce.

You would have to fry the fish, then heat up the sauce and pour over it.

Julian said...

Hi lily. Uh I dont know if you will be able to see this or not, this post is quite old >.< But either way, I tried this the other day and somehow the sauce doesnt thicken yeah. I followed the correct measurements but when left to boil, its still the same consistency as when I started, like water. :D How?? :D

Thanks!! :D

lilyng said...


this is strange cos the flour coating the pork should thicken the sauce. anyway, if the meat is too soft, remove them and continue to cook down the sauce and as soon as the oil begins to surface, return the meat to heat them up.

Anonymous said...

Hi Lily
Do you leave the skin on the pork belly or take it off please?

Also, any chance of having dates appearing on comments instead of just the time :)

Thank you - your generosity of spirit in sharing your incredible cooking talent and knowledge has given me many hours of pleasure looking thru your blog, trying out and eating the recipes that I've been gamed enough to attempt.

lilyng said...


preferably, i remove the skin but if you like the skin, it can be left on and you would have to braised longer for the skin to be soft.

i will see if i could change the time to date, no idea how but will ask around. help anyone?

Anonymous said...

Yay, thanks Lily. Now I can see how recent/current postings are on your blog. Just bought a jar of namyue today and will try this recipe out asap.

pastrygirl said...

Hi Lily. It is so nice to see something Hakka out there. I live in the Caribbean and there are many Hakka Chinese here but when I lived in the USA many of the people had never heard of Hakka. I make another pork dish with Lam Yue that is a favorite of my dad's so I am anxious to try this one out on him. I can't tell you how much I enjoy your blog and appreciate the time and effort you put into it.

Michelle said...

Hi Lily,

Wow, this is one of my favourite Hakka dish. I love this and my mum does cook this sometimes. I am a Hakka, am eager to try out other Hakka dishes, hope u will have more post on Hakka dishes soon :)

Lao Cha - JHL said...

Hi Lily, thanks for the recipe, i cooked this for dinner tonight and it was great !! thanks !!

Rachel said...

hi lily, can this be frozen coz there's only 2 of us and i don't want to half the recipe? if yes, how long can it be kept? thks.

GladysKock said...

Hi Lily, it seems that we're having the same recipe source :-), I did try it previously and found I couldn't duplicate the taste of my in-law's. My sister-in-law then pestered the secret and I found what is missing are (i)adding mixture of garlic, onion and ginger extract during marinade, (ii)dip in beaten egg and then flour before deep-frying pork slices, and (iii) fry the black fungus to have better aroma. My in-law's Stewed Hakka Fried Pork Belly with Black Fungus ("zhar yoke") Recipe

lilyng said...


thank you for reminding me, now i do recall my mil, do add pounded shallots and garlic, and ginger juice to the marinate.

Sinning in Singapore said...

Hi Lily,

I am a new food blogger and I have loved our homely and warm your site is. Thank you for sharing your recipe for this dish, which I made for my brother this week. I have posted a link to your site, hope that is okay with you.

Lilian said...

hi if i were to cook this in the pressure cooker how long would it be? would 20 mins or 30 mins be sufficient to make the pork tender? i thought a pressure cooker would help cut down the cooking time. Please advice as i am cooking the dish tmr.

lilyng said...


absolutely, the pressure cooker will soften the meat faster than this conventional way. When meat is soft, release pressure and then cook the sauce down until it thickens.

Lilian said...

how long in the pressure cooker? 30 mins or less? I'm doing it with 500g pork and about 100g black fungus.

lilyng said...


i would not cook for that long, i think 10 mins will do

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