Easy Hakka Fried Pork Belly With Red Fermented Beancurd (Hakka Char Yuk/ 客家炸肉)

Being a Hakka descent, I have this dish quite often while I was growing up. However, my family’s eating habit changed over the years. We try to have more vegetables and less meat. When we do have meat, it’s normally steamed or braised.

I’ve almost forgotten about the existence of this dish until I saw it at an economic rice stall. So I asked my Mom to teach me to cook her version of it.  Here’s a simple recipe for Hakka fried pork. It’s so delicious with rice, or eaten just on its own!

Hakka Char Yoke 1

Active time: 40 minutes
Total time: 2 hours 40 minutes
Serve: 4 


Pork belly x 500 g
Red beancurd  x 3 pieces
Chinese cooking wine  x 3 tbsp
Sugar  x 1 tbsp
Shallots x  10 pieces (100 g)
Cornflour x 2 tbsp
Cooking oil 

Stove, wok and tongs
Container with lid/ bowl with clingfilm
Measuring spoon
Pestle mortar/ electric blender
Paper napkin

Hakka Char Yoke 2



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