Char Chee Yok

So. What the happen to all you good for nothings? No blogs AT ALL! Good for nothings.. i swear!!! Lucky I on holiday and I good mood.. I am in such a good mood, I will actually share a recipe with you (Haven't cooked this in AGES and as you know... i am the agak-agak cook). This dish takes quite a bit of work and time lah. It's a traditional Hakka dish (Janice you might know it) and its called "Char-Chee-Yok". It's basically fried pork braised with the black fungus.


First you marinate Pork (must be the 3-layer pork with skin) with eggs, 5-spice powder, soy sauce, dark soy sauce, pepper, chinese rice wine and lots of flour. Must marinate for at least 2 to 3 hours ok?



Then you deep fry the pork until it turns golden brown. (I hate this frying btw..stupid oil pops all over.. !@#$!) Remove pork from oil into a pot. Fill the pot with water until it covers the pork. Add soy sauce to taste and a little dark soy sauce for color. Then turn on fire and let it braise til soft. About 20 minutes before the dish is ready, add black fungus (which comes dry and should be re-hydrated by soaking it in water). After adding fungus, let it braise for another 20 minutes.
VOILA!!!!! Very very bad for you. But Very Very yummy. This is a once a year dish..mostly for CNY only :)

~al