Hakka Steamed Pork Belly with Taro
Hakka Steamed Pork Belly with Taro

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, hakka steamed pork belly with taro. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hakka Steamed Pork Belly with Taro is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Hakka Steamed Pork Belly with Taro is something which I have loved my whole life.

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 recipe, we must first prepare a few ingredients. 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:
  1. Make ready 400 g Pork belly
  2. Get Taro / Yam
  3. Get 1 cube preserved red beancurd
  4. Make ready 2 tsp red beancurd sauce
  5. Take 1 tbsp crystal sugar
  6. Take 1 tbsp soy sauce
  7. Prepare Dark soy sauce
  8. Make ready 1 tbsp Shaoxing wine
  9. Get 1/2 cup water
  10. Make ready 2 pcs star anise
  11. Make ready 2 cloves minced garlic
  12. Make ready slices Some ginger
  13. Take Some spring onion

Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro. Remove and use a knife to scrap off white residue on the skin. 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:
  1. 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.
  2. 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.
  3. 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.
  4. Place the marinated meat in a steaming plate. Place side by side 1pc meat and alternate 1pc taro. Pour in the marinade sauce.
  5. 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. 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. Alternating layers of pork belly and taro slices are fried and steamed in umami sauce is a Hakka delicacy treasured by many Chinese.

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