Char Yoke Recipe Hakka Braised Pork



  • 1kg pork (lean meat or “Kap Sam” in chinese means armpit area of a pig). FYI,  Each person can consume only 100 gm of pork.

Marinate your pork with:

1 pcs of nam yue of fermented red bean
A tsp of sugar
A tsp of five spice powder (ng heung fun)
2 tbsp of soy sauce
1 tbsp of chinese cooking wine (Shaoxing wine)
1 tsp of pepper + black pepper powder
1 tsp of salt
2 tbsp of flour
2 tbsp corn flour

Other Ingredients
20 pcs of black fungus (muk yee) (soak overnight and cut middle part)
6 cloves garlic ( no need to dice)
2 tbsp oyster sauce
3 tbsp soy sauce
½ tsp dark soy sauce
Salt and pepper to taste

Water to cover till 3/4 level


  1. Cut pork in cubes
  2. Marinate with the above ingredients and put inside fridge for 2 hours
  3. After 2 hours, pour lard (or cooking oil) into wok and starts to fry your marinated pork till slightly golden brown
  4. Then put all fried pork into a pot together with “Other Ingredients” and cover your lid simmer with mid heat and cook for 1 hour or more if you like your pork tender.

Tips: If you can’t finish all your pork, keep in fridge, coz it taste much better on the 2nd day onwards.

Leave a Reply