Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hakka steamed pork belly with taro. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Hakka Steamed Pork Belly with Taro is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Hakka Steamed Pork Belly with Taro is something that I’ve loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must 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
- Prepare Taro / Yam
- Get 1 cube preserved red beancurd
- Take 2 tsp red beancurd sauce
- Take 1 tbsp crystal sugar
- Make ready 1 tbsp soy sauce
- Take Dark soy sauce
- Prepare 1 tbsp Shaoxing wine
- Prepare 1/2 cup water
- Get 2 pcs star anise
- Take 2 cloves minced garlic
- Get slices Some ginger
- Make ready 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.
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.
Remove from pork belly from the pot. Prick the skin with a fork for the seasoning to penetrate. Dry meat with kitchen towel and rub some dark soy sauce and pepper on the skin. 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.
So that’s going to wrap this up for this exceptional food hakka steamed pork belly with taro recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
