Can I make this dish vegetarian?
While traditional Hakka stir-fry features pork and squid, you can adapt it by using extra firm tofu or tempeh in place of pork belly and shiitake mushrooms instead of squid.
DINNER
Authentic Hakka Stir-fry (Hakka Chao)
Experience the rich flavors and satisfying textures of this traditional Taiwanese Hakka Stir-fry. Featuring succulent pork belly, savory dried squid, and crisp vegetables, all brought together in a deeply aromatic soy-based sauce, it's a truly comforting and delicious meal.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the pork belly strips and stir-fry for 5-7 minutes until browned and crispy, rendering some of its fat. Remove the pork belly from the wok and set aside, leaving about 1 tablespoon of rendered fat in the wok.
02
Add the minced garlic and julienned ginger to the wok. Stir-fry for 30 seconds until fragrant.
03
Add the sliced dried squid and stir-fry for 2 minutes until it starts to curl and become aromatic.
04
Return the cooked pork belly to the wok. Add the dried tofu strips and celery slices. Stir-fry for 3-4 minutes until the celery is slightly tender-crisp.
05
In a small bowl, whisk together the soy sauce, rice wine, sugar, and white pepper. Pour the sauce mixture over the ingredients in the wok.
06
Stir-fry for another 1-2 minutes, ensuring all ingredients are well coated with the sauce and heated through.
07
Transfer the Hakka stir-fry to a serving platter. Garnish with chopped scallions and serve immediately.
About This Recipe
Experience the rich flavors and satisfying textures of this traditional Taiwanese Hakka Stir-fry. Featuring succulent pork belly, savory dried squid, and crisp vegetables, all brought together in a deeply aromatic soy-based sauce, it's a truly comforting and delicious meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your wok is very hot before adding ingredients for a proper stir-fry. Slice all ingredients uniformly for even cooking. Don't overcrowd the wok; cook in batches if necessary to maintain high heat.
Easy Substitutions
For pork belly, you can use thinly sliced pork shoulder. If dried squid is unavailable, you can omit it or use rehydrated dried shiitake mushrooms for an umami boost. Dried tofu (dougan) can be substituted with firm tofu, pressed and cut into strips.
Storage & Reheating
Store leftover Taiwanese Hakka Stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if it seems dry.
Serving Suggestions
Serve this Classic Taiwanese Hakka Stir-fry with steamed white rice to soak up the delicious sauce. It also pairs wonderfully with a simple clear soup or a side of blanched greens. For a more traditional Hakka meal, serve it alongside other small dishes.
Common Mistakes
One common mistake is not rendering enough fat from the pork belly, which can make the dish greasy. Another is not soaking the dried squid long enough, resulting in a tough texture. Overcooking the vegetables, especially the celery, can lead to a mushy texture; aim for tender-crisp. Finally, overcrowding the wok lowers the temperature, steaming the ingredients instead of stir-frying them.
Frequently Asked Questions
What is dried tofu (dougan)?
Dougan is a type of firm, pressed tofu that has a denser texture and often a smoky flavor. It holds its shape well in stir-fries.
How do I properly rehydrate dried squid?
Place the dried squid in a bowl and cover it with warm water. Let it soak for at least 30 minutes, or until it's pliable. You can also soak it in cold water overnight in the refrigerator.
Can I prepare any components ahead of time?
You can slice the pork belly, vegetables, and rehydrate the squid a day in advance. Store them separately in the refrigerator until ready to cook.
MORE TO KNOW
The key to an authentic Hakka stir-fry is the balance of textures and flavors. The crispy pork belly, chewy dried squid, and firm dried tofu create a delightful mouthfeel. Soaking the dried squid properly is crucial; it should be pliable but still have a slight chew. If you prefer a spicier kick, a pinch of dried chili flakes can be added with the garlic and ginger.
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