Comments on: Hakka Char Yoke – Braised Pork and Wood Ear Fungus

By: GladysKock

GladysKock — Tue, 29 Sep 2009 18:25:54 +0000

Your picturesque recipes simply remind me of my mother-in-law's "zhar yoke" . My sister-in-law divulged the secret recipe the other day, and her version is a little bit varied from yours, but the basic ingredients are almost the same. Here's her Stewed Hakka Fried Pork Belly with Black Fungus (????) Recipe

By: Pink Parisian

Pink Parisian — Tue, 04 Nov 2008 09:51:44 +0000

@Jun: Oh 6 hours is way too long Jun! You just soak it about 10 minutes until it feels soft (not hard and dry) because cooking it will soften it further. Good luck trying again and thanks for the compliments on the photo! I’m trying

By: Jun

Jun — Tue, 04 Nov 2008 09:48:20 +0000

How long did you soak the ear fungus? I tried cooking something using that, soaking them way too long (about 6 hours?) – and they all turned out mushy and yucky.

Lovely photo. Getting better, PP!

By: Pink Parisian

Pink Parisian — Tue, 21 Oct 2008 07:34:41 +0000

@noobcook: It is! Do try it

@Monstro: Haha… At least you are guaranteed yummy ones when bought

@ky: and mine too!

@Alice: I’m happy it brought back good memories Thanks for coming by

By: Alice

Alice — Tue, 21 Oct 2008 07:30:38 +0000

Yum Yum… this is my all time favourite because my grandma who is a Hakka cooked this dish very often and now I am hooked to it. Thanks for your recipe!

By: KY

KY — Mon, 20 Oct 2008 09:20:09 +0000

This is one of my favorites!

By: Monstro

Monstro — Mon, 20 Oct 2008 07:15:10 +0000

As easy as it sounds, I like buying mine.
Cos I’m lazy.

By: noobcook

noobcook — Mon, 20 Oct 2008 04:33:48 +0000

I love fermented bean curd but haven’t used it in my cooking so far. This hakka braised pork dish looks delicious & comforting ^^