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Grandma’s Hakka Zhar Yoke

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Hakka Zhar Yoke (Fried Pork Belly) is a traditional Hakka cuisine, and today I am sharing a recipe that was passed down by my grandmother. In the past, when my grandmother was still here, she would fry a large portion of Zhar Yoke with firewood for her children and grandchildren to enjoy during the festivals. This is a feeling of nostalgia in our family. The method is simple and the preparation of ingredients is not complicated. Another grandma recipe is Pork Leg Vinegar.

Pork

We recommend using pork belly. Then, the pork skins must be peeled. Otherwise, the pork skin will be tough when deep-fried. If you feel that the pork belly is greasy, you can also use a pork collar butt. Make this fried pork belly that must have fat and it will be more delicious.

Sugar

We use white sugar here, if you can make rock sugar into powder, you can also use it. Mainly when it is marinade and flavored, it is better to use sugar with a less intense flavor to marinade. Long-term marinating does not deteriorate, sugar is a very important ingredient. As for the sugar reduction, we don’t recommend it because it’s not sure if it will spoil during the long marinating process. Plus, it won’t taste as good with less sugar! It’s like pork jerky, it’s only decent if it tastes sweet.

Liquor

If you don’t have Martell, my mother recommends using good Huadiao wine instead. However, you have your own favorites such as Hennessy or whiskey should be ok. Liquor also serves as a seasoning for Char Yoke, so you can use any type of liquor. And my grandmother handed down the use of Martell Brandy. If you want to taste our Hakka flavor, it is recommended to try the original recipe first and then adjust it.

Finally, a classic traditional dish is practiced in every household that is unique to the family. Often family recipes are passed down, and every time I eat these dishes it is a heart that misses the good old time. Hope you all like it.

Hakka Zhar Yoke 客家炸肉
Hakka Zhar Yoke 客家炸肉

Grandma’s Hakka Zhar Yoke

Hakka Zhar Yoke (Fried Pork Belly) is a traditional Hakka cuisine, and today I am sharing a recipe that was passed down by my grandmother. This is a taste of nostalgia in our family. The method is simple and the preparation of ingredients is not complicated.

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4.41 from 5 votes
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Course: Main Course
Cuisine: Chinese
Keyword: simple delicious, Traditional
Prep Time: 7 hours
Cook Time: 45 minutes
Total Time: 7 hours 45 minutes
Servings: 500 g
Calories: 982kcal

INGREDIENTS

  • 500 g Pork Belly
  • 150 g Sugar
  • 2 pcs Red Beancurd
  • 1 tbsp Oyster Sauce
  • 1 tsp Dark Soy Sauce
  • 1 scoop Martell
  • 1 Egg
  • 80 g Rice Flour


INSTRUCTIONS

  • Thinly slice the pork belly into a large bowl.
  • Add red beancurd, sugar, dark soy sauce, oyster sauce, and Martell wine and marinate for at least 6 hours or overnight.
  • After marinating, beat in an egg and mix well, then add rice flour and mix well.
  • Pour an appropriate amount of oil into the pot, wait for the oil to be hot, then put the pork belly in slices and fry until golden brown.
  • You can eat it while it’s still hot or put it in the jar after it’s cooled.

INSTRUCTIONS VIDEO

NOTES

❤️ Tips
1. If there is no Martell wine, you can use a good Huadiao wine instead.
2. If you can’t finish the fried pork belly, you can put it in the jar for 3 days at room temperature or refrigerate it for 1 week. It can be used to cook noodles or sweet and sour pork. It’s also delicious.

NUTRITION

Serving: 1people | Calories: 982kcal | Carbohydrates: 115.1g | Protein: 52.6g | Fat: 32.8g | Saturated Fat: 11.9g | Cholesterol: 148mg | Sodium: 1660mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 100.5g | Calcium: 39mg | Iron: 1mg
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