Jamaican Chinese Recipes

Jamaican Chinese Hakka Pork And Ham Choy With Wood-Ears Recipe

Hakka Pork and Hamchoy With Wood-Ears Recipe

Hakka Pork and Ham Choy is a favorite of Jamaicans of Chinese descent.  We use pork in many Hakka dishes. I learned this recipe when I was very young from my father. Try my simple Hakka Pork And Ham Choy with Wood-Ears Recipe.


  • 3 lbs. pork belly
  • ½ pack ham choy
  • 1 ½ tbsp. salted and fermented black bean (Tiew shee)
  • 1 small pack wood-ears (Muk nee)
  • About ¼ piece of dried orange peel (Go pee)
  • 4-5 medium dried oysters (How shee)
  • 1 tablespoon chopped ginger
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 2 cloves garlic, chopped
  • 1 Scotch Bonnet Pepper (chopped)


  1. Cut pork, skin side down, into 1 ½ inch cubes.
  2. Rinse ham choy in water, drain, then cut into 1-inch lengths.
  3. Rinse salted black bean in a strainer.
  4. Soak wood-ears in water until swollen, about 10 minutes.
  5. Cut off the tough stems and discard.
  6. Soak orange peel in water for about 15 minutes. Scrape away the inside white parts.
  7. Cook over medium heat in a skillet or wok, the pork, wood-ears, black bean, orange peel, dried oyster, ginger, garlic, soy & oyster sauces.
  8. Add enough water to cover the meat, then cover the pot and bring to a boil.
  9. Reduce heat to low and let simmer. (More water may be needed depending on the tenderness of the meat.
  10. Cook until fork tender.
  11. Add ham choy.
  12. Adjust liquid to appropriate amount and add cornstarch/water mixture to make gravy.
  13. Four servings.

Jamaican Chinese Hakka Pork And Ham Choy With Wood-Ears Recipe

About the author

David Lee