Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, hakka steamed pork belly with taro. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moon Festival dinner with traditional home cooked Chinese Hakka dishes. Pork belly with taro is a famous Hakka cuisine. The marriage of tender pork belly.
Hakka Steamed Pork Belly with Taro is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Hakka Steamed Pork Belly with Taro is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hakka Steamed Pork Belly with Taro:
- Get 400 g Pork belly
- Make ready Taro / Yam
- Get 1 cube preserved red beancurd
- Make ready 2 tsp red beancurd sauce
- Take 1 tbsp crystal sugar
- Take 1 tbsp soy sauce
- Prepare Dark soy sauce
- Prepare 1 tbsp Shaoxing wine
- Make ready 1/2 cup water
- Prepare 2 pcs star anise
- Get 2 cloves minced garlic
- Prepare slices Some ginger
- Take Some spring onion
Home > Recipes > Cuisine > Chinese > Hakka Steamed Pork Belly with Taro - 客家芋頭扣肉. Originating from Hakka, this traditional Chinese delicacy may seem to take a bit of time to prepare but it's easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots. A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly.
Instructions to make Hakka Steamed Pork Belly with Taro:
- Soak the block pork belly in hot water with ginger and spring onion for 30 minutes. Remove and use a knife to scrap off white residue on the skin. Use a sharp object to poke many holes on the skin.
- Brush a layer of dark soy sauce on the whole block of meat. Cut the block meat into about 1cm thick each piece. Cut the taro as same size as the meat.
- Add 1tbsp oil in pan. Fry garlic till aromatic. Add in sauce mixture. Place pork meat in the mixture. You can marinate the meat with this sauce for 30 minutes to 1 hour.
- Place the marinated meat in a steaming plate. Place side by side 1pc meat and alternate 1pc taro. Pour in the marinade sauce.
- Steam for 90 minutes in low heat. Add water if necessary into the steaming pot. Garnish with spring onion and coriander on top and serve.
Much faster to cook and just as tasty. The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. My wife is a Hakka, and so I am very familiar with this recipe. This is an easy pork belly recipe, but you must have Braising or steaming? Since the pork and taro are steam in the braising liquid, it is both!
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