Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, hakka steamed pork belly with taro. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. The Hakka people have several pork dishes that are absolutely delicious and this Hakka Kau Yoke (Steamed Pork with Taro) is one of them. The combination of tender pork, fluffy taro (a.k.a. yam in Malaysia), and distinctive fermented red bean curd is truly.
Hakka Steamed Pork Belly with Taro is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Hakka Steamed Pork Belly with Taro is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hakka Steamed Pork Belly with Taro:
- Prepare 400 g Pork belly
- Prepare Taro / Yam
- Prepare 1 cube preserved red beancurd
- Take 2 tsp red beancurd sauce
- Take 1 tbsp crystal sugar
- Prepare 1 tbsp soy sauce
- Prepare Dark soy sauce
- Make ready 1 tbsp Shaoxing wine
- Get 1/2 cup water
- Prepare 2 pcs star anise
- Prepare 2 cloves minced garlic
- Make ready slices Some ginger
- Take Some spring onion
The steamed pork belly with taro oozing with a mouthwatering aroma will make your tummy growling for attention. Hakka Steamed Pork Belly with Taro is an extremely popular traditional Chinese Hakka dish in Malaysia and is usually prepared during Chinese New Year festival. With this recipe, you can now prepare this dish anytime of the year. 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.
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.
With this recipe, you can now prepare this dish anytime of the year. 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 of holes in the skin without puncturing the meat itself. Pork belly with taro is a famous Hakka cuisine. The marriage of tender pork belly wit.
So that is going to wrap this up with this exceptional food hakka steamed pork belly with taro recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
