Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, hakka steamed pork belly with taro. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Using taro adds that slight nuttiness while soaking up the sweet flavours of the marinade. Usually known for its striking purple appearance, taro can also come in pink or white. Lastly, douse all that dark earthy tasting sauce onto the pork belly meat and taro before steaming.
Hakka Steamed Pork Belly with Taro is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Hakka Steamed Pork Belly with Taro is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 400 g Pork belly
- Make ready Taro / Yam
- Take 1 cube preserved red beancurd
- Prepare 2 tsp red beancurd sauce
- Take 1 tbsp crystal sugar
- Get 1 tbsp soy sauce
- Prepare Dark soy sauce
- Prepare 1 tbsp Shaoxing wine
- Make ready 1/2 cup water
- Make ready 2 pcs star anise
- Take 2 cloves minced garlic
- Take slices Some ginger
- Prepare Some spring onion
Since the pork and taro are steam in the braising liquid, it is both! A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty. Home > Recipes > Cuisine > Chinese > Hakka Steamed Pork Belly with Taro - 客家芋頭扣肉.
Steps 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.
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. Alternating layers of pork belly and taro slices are fried and steamed in umami sauce is a Hakka delicacy treasured by many Chinese. Pork belly is very much well-loved by many people in Asia, our family included. Every Chinese new year mom will prepare kau yuk and that was one of the dishes I.
So that is going to wrap this up for this special food hakka steamed pork belly with taro recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
