Hey everyone, hope you are having an incredible 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. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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?
Hakka Steamed Pork Belly with Taro is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Hakka Steamed Pork Belly with Taro is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Hakka Steamed Pork Belly with Taro:
- Make ready 400 g Pork belly
- Make ready Taro / Yam
- Prepare 1 cube preserved red beancurd
- Make ready 2 tsp red beancurd sauce
- Get 1 tbsp crystal sugar
- Get 1 tbsp soy sauce
- Prepare Dark soy sauce
- Prepare 1 tbsp Shaoxing wine
- Make ready 1/2 cup water
- Get 2 pcs star anise
- Get 2 cloves minced garlic
- Make ready slices Some ginger
- Make ready Some spring onion
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.
Steps 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.
This hakka steamed braised pork in taro is one of the many popular hakka dish to be served during the festive celebration. Alternating layers of pork belly and taro slices are fried and steamed in umami sauce is a Hakka delicacy treasured by many Chinese. Originating from Hakka, this traditional Chinese delicacy may seem to take a bit of time to prepare but it's easier than you think. This Hakka steamed pork belly with taro is one of the many popular Hakka dish to be served during the festive celebration~. Chinese pork belly dishes are some of the most favored ad authentic dishes found their way from China to western countries.
So that is going to wrap this up with this exceptional food hakka steamed pork belly with taro recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
