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

Hello everybody, I hope you’re having an amazing 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. For mine, I am going to make it a bit unique. This will be really delicious.

Hakka Steamed Pork Belly with Taro is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Hakka Steamed Pork Belly with Taro is something that I have loved my whole life.

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.

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

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

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.

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! 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.

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