Char Yoke

  • 250g (½ lb) lean pork cut into pieces
  • 3-4 pieces of wood ear fungus soaked
  • 2 cloves of garlic chopped
  • 1 piece of fermented beancurd (“nam yue”/ “tau ju”)
  • Dash of oyster sauce
  • Water
  1. Marinade the pork with ¾ piece of the fermented bean curd and a dash of oyster sauce. Set aside for half a day.
  2. Rehydrate the wood ear funghi, slice it thinly or into small pieces as preferred.
  3. Saute the chopped garlic in a pan with some oil. Then, add the marinated meat and stir fry gently until the meat is semi cooked.
  4. Add water to half immerse the meat, and add the  funghi and the remaining  fermented beancurd. Stir the contents, cover and simmer on minimum heat.
  5. Stir occasionally and check the water level. Add more **water of necessary. Braise for about 1 hour should produce soft meat.
  6. Dish out and serve with hot white rice.

    Notes: **Don’t add too much water. You want enough water to have some gravy but not so much that it turns into a soup.