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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hakka steamed pork belly with taro. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Hakka Steamed Pork Belly with Taro is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Hakka Steamed Pork Belly with Taro is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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