How to Make Delicious Hakka Steamed Pork Belly with Taro

Hakka Steamed Pork Belly with Taro. 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.

The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots. Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep They are famous for making meals with stewing or braising method. My wife is a Hakka, and so I am very Braising or steaming? You can cook Hakka Steamed Pork Belly with Taro using 13 ingredients and 5 steps. Here is how you cook it.

Ingredients of Hakka Steamed Pork Belly with Taro

1. Prepare 400 g of Pork belly.
2. You need of Taro / Yam.
3. Prepare 1 cube of preserved red beancurd.
4. You need 2 tsp of red beancurd sauce.
5. It's 1 tbsp of crystal sugar.
6. You need 1 tbsp of soy sauce.
7. Prepare of Dark soy sauce.
8. Prepare 1 tbsp of Shaoxing wine.
9. You need 1/2 cup of water.
10. Prepare 2 pcs of star anise.
11. You need 2 cloves of minced garlic.
12. You need slices of Some ginger.
13. Prepare of Some spring onion.

Since the pork and taro are steam in the braising liquid, it is both! Rich, meltingly tender pork belly meets sweet, starchy taro in kau yuk, a traditional Hakka dish from China's southern Guangdong Province. Slices of pork belly and taro are fried, layered into a bowl to steam for hours—soaking up an umami-packed braising sauce all the while—and then inverted onto a. A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly.

Hakka Steamed Pork Belly with Taro instructions

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..

Much faster to cook and just as tasty. Arrange pork belly, taro in a bowl (with pork belly skin facing down), apply the sauce evenly, place it within the wok with boiling water, steam it for You can adjust the ingredients' portion of Set B to your own preference. Monitor the water level while steaming, add water if necessary to prevent charred. 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.