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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, hakka steamed pork belly with taro. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look 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 favored of recent trending meals in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Hakka Steamed Pork Belly with Taro is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Hakka Steamed Pork Belly with Taro:
  1. Take 400 g Pork belly
  2. Prepare Taro / Yam
  3. Get 1 cube preserved red beancurd
  4. Make ready 2 tsp red beancurd sauce
  5. Prepare 1 tbsp crystal sugar
  6. Take 1 tbsp soy sauce
  7. Take Dark soy sauce
  8. Get 1 tbsp Shaoxing wine
  9. Take 1/2 cup water
  10. Prepare 2 pcs star anise
  11. Get 2 cloves minced garlic
  12. Prepare slices Some ginger
  13. Make ready Some spring onion

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.

Instructions 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.

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. Steamed in a flavoursome sauce, this Hakka Pork Belly with Taro is a delicious popular dish in Malaysia. Alternating layers of pork belly and taro slices are fried and steamed in umami sauce is a Hakka delicacy treasured by many Chinese.

So that’s going to wrap it up for this special food hakka steamed pork belly with taro recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!