Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hakka steamed pork belly with taro. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Hakka Steamed Pork Belly with Taro is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Hakka Steamed Pork Belly with Taro is something which I’ve loved my whole life. They are nice and they look wonderful.

A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty. The Hakka people have several pork dishes that are absolutely delicious and this Hakka Kau Yoke (Steamed Pork with Taro) is one of them.

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

The ingredients needed to make Hakka Steamed Pork Belly with Taro:

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

Much faster to cook and just as tasty. 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 of holes in the skin without puncturing the meat itself. Moon Festival dinner with traditional home cooked Chinese Hakka dishes.

Steps 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.

Pork belly with taro is a famous Hakka cuisine. The marriage of tender pork belly wit. Wu Tau Kau Yoke (芋頭扣肉) is Steamed Belly Pork with Yam (or taro). This is a typical Hakka dish. The pork and yam slices are tender and flavoursome and the sau.

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