Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, hakka steamed pork belly with taro. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Hakka Steamed Pork Belly with Taro is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Hakka Steamed Pork Belly with Taro is something that I have loved my entire life. They’re fine and they look wonderful.
Moon Festival dinner with traditional home cooked Chinese Hakka dishes. Pork belly with taro is a famous Hakka cuisine. The marriage of tender pork belly.
To get started 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 cook that.
The ingredients needed to make Hakka Steamed Pork Belly with Taro:
- Prepare 400 g Pork belly
- Get Taro / Yam
- Get 1 cube preserved red beancurd
- Prepare 2 tsp red beancurd sauce
- Take 1 tbsp crystal sugar
- Prepare 1 tbsp soy sauce
- Make ready Dark soy sauce
- Make ready 1 tbsp Shaoxing wine
- Get 1/2 cup water
- Prepare 2 pcs star anise
- Get 2 cloves minced garlic
- Make ready slices Some ginger
- Take Some spring onion
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. Home > Recipes > Cuisine > Chinese > 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.
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 familiar with this recipe. Since the pork and taro are steam in the braising liquid, it is both! Steamed in a flavoursome sauce, this Hakka Pork Belly with Taro is a delicious popular dish in Malaysia.
So that is going to wrap it up for this exceptional food hakka steamed pork belly with taro recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
