Wednesday, October 24, 2012

Char Chu Yoke or Hakka Braised Pork II

I made the same dish here many moon months ago. I made some changes to the previous recipes and made it even more tasty!! 

Some of the difference I made to my original recipe was

1) I marinate my pork with more nam yue (about 8-10 cubes with more liquid)

2) Added more garlic 

I think this dish taste better (taste more nam yue) with more nam yue. I think I used slighly too much nam yue cause it is slightly salty if eaten just by itself but when you eat it with rice or noodles it taste just perfect!! I used almost a whole bottle of nam yue! LOL. I would definitely use this recipe again because it really hit the spot. I now have a few containers of char chu yoke sitting in my freezer for when I have craving for them or when I run out of ideas too cook or when I'm too lazy to cook all I have to do is defrost one container, boil rice and stir fry some vegetables. 

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