Hakka Braised Pork Belly Recipe 客家木耳炸肉 | Huang Kitchen

Hakka Braised Pork Belly is a classic Hakka dish, commonly known as Hakka Zhar Yoke (炸肉 Hakka Fried Pork). Often served during Chinese New Year or festive occasions, this dish is juicy and bursting with flavour.
This braised pork belly dish is characterized as salty, fragrant and umami. The key ingredient of this dish is Red Fermented Beancurd which brings out the signature flavour of the dish. Don't miss out and try making this at home, it's so easy!
▼ See FULL Hakka Braised Pork Belly RECIPE with INGREDIENT LIST in link below ▼
www.huangkitchen.com/hakka-br...
▼ SUBSCRIBE TO HUANG KITCHEN ▼
🎞 RUclips Channel: / huangkitchen
👍 Facebook Page: / huangskitchen
📷 Instagram: / huangkitchen
📌 Pinterest: / huangkitchen
For more step-by-step recipes like this, visit Huang Kitchen on
www.huangkitchen.com
---------------------------------------­------------------------------
Hakka Braised Pork Belly is a traditional and classic Hakka dish. It is also a dish often served during Chinese New Year or any festive occasions. This braised pork belly dish is characterized as salty, fragrant and umami. The skill in this dish lies in the ability to cook the meat thoroughly without hardening it, and to naturally bring out the umami taste of the succulent pork belly. The braised sauce of this dish has a perfectly balanced sweet and savoury flavour. The end result is a very tender melt-in-the-mouth pork which is simply irresistible.
This is an easy dish to prepare at home too. Other than the slightly long braising time to allow the pork belly to turn tender, this dish is quite straightforward and fuss-free. First marinade the pork to enhance the intense flavour, then deep fried till golden brown and lastly braised the pork belly to perfection. Furthermore, cooking with a claypot is so effortless. You just need to put everything in, do a few quick stirs, add some water, cover the lid and allow to simmer till done.
The key ingredient to prepare Hakka Braised Pork Belly is the red fermented beancurd (南乳) , commonly known as Nam Yu. It is made with soybeans fermented in a mix of rice wine, salt, vinegar, red yeast rice and other seasonings. It has a vivid maroon colour thanks to the use of red yeast rice and has a distinctively thickened aroma, very much like a fermented cheese.
It is this key ingredient that gives the marinated pork an attractively glossy reddish sheen and contributes to the intense flavor of this dish. The red fermented beancurd imparts a deep red hue and the distinct savory flavor to the tender soft pork belly. Red fermented beancurd is so so incredible in any stew especially with this pork belly dish. They are usually sold alongside other bottled soy bean products in any Asian grocery shops.
This Hakka Braised Pork Belly is juicy and tender soft, almost melt in your mouth and full of flavour. They are steeped in an intensely flavourful sauce. The meat is particularly succulent when they are braised. This dish goes extremely well with steamed white rice or dry noodles. They are simply irresistible after the first mouthful and is highly addictive. Truly a dish perfect for meat lovers too.
So Enjoy!
▼ See Full Step By Step Recipe with Ingredient List in link below ▼
www.huangkitchen.com/hakka-br...
---------------------------------------­------------------------------
#recipes #recipe #huangkitchen #food #cookathome #chineserecipes #chinesefood #hakkafriedpork #hakkabraisedpork #easyrecipes #easycooking #hakkafood #食谱 #asianrecipes #porkbelly

[@limnancy5146]

I like the treatment of adding extra water and simmering for 45 min to get that nice dark sauce which goes with white rice. And the star anise :-)

[@laiyeeyip6014]

Tried this recipe, super tasty! Thanks for sharing

[@kchoowong8915]

Wow yummy yummy

[@slp473]

谢谢！ 💛

[@junekhoo230]

Thank you for this yummy recipe. I plan to use pork shoulder, will it taste as good as your dishes shown here.

[@steveraman4562]

excellent keep it going

[@elaineloh787]

Tried your recipe. Taste so good. My whole family love it ❤️

[@chanjas8598]

👍Good

[@ILUVBAKKUA]

Hi very nice, can please do a video on hokkien style braised pig trotters - non vinegar type thanks.

[@reginaga7294]

Hello, just used your recipe but with woodear mushrooms, bamboo shoots and sour cabbage (how my mom is cooking it). It's simmering right now and already smells mouthwatering.
Love your videos!
We live in germany and I crave for pineapple buns since foreever, will try that recipe aswell. Thanks a lot for your effort! ❤

[@4Nee9re]

great idea with the bamboo shoot and sour cabbage!

[@kimchong529]

👍👍👍

[@manparkhong1]

腌肉的那是红腐乳？还是南乳呢？

[@lilyting8282]

南乳

[@kwekkimchew2129]

ff

[@thoquangcao9885]

Sb