Hakka Steamed Pork Belly with Taro. 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.

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. You can have 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

It's 400 g of Pork belly.
You need of Taro / Yam.
Prepare 1 cube of preserved red beancurd.
You need 2 tsp of red beancurd sauce.
You need 1 tbsp of crystal sugar.
It's 1 tbsp of soy sauce.
It's of Dark soy sauce.
You need 1 tbsp of Shaoxing wine.
It's 1/2 cup of water.
You need 2 pcs of star anise.
It's 2 cloves of minced garlic.
It's slices of Some ginger.
You need of Some spring onion.

The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. My wife is a Hakka, and so I am very familiar with this recipe. This is an easy pork belly recipe, but you must have Braising or steaming? Since the pork and taro are steam in the braising liquid, it is both!

Hakka Steamed Pork Belly with Taro instructions

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..

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. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots. 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.