Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, hakka steamed pork belly with taro. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Hakka Steamed Pork Belly with Taro is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Hakka Steamed Pork Belly with Taro is something which I have loved my whole life.

Steamed Pork Belly with Taro is a traditional Hakka dish from China's southern Guangdong province. It uses some unique spices and flavorings, including red fermented bean curd, a favorite Hakka ingredient you frequently see in braised dishes (like our Braised Pork with Arrowhead Root), along with star anise and five spice powder. 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.

To begin with this recipe, we have to prepare a few components. 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:

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

The marriage of tender pork belly wit. A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Hakka Steamed Pork Belly with Taro step by step. Remove and use a knife to scrap off white residue on the skin.

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.

Hakka Steamed Pork Belly with Taro step by step. 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. Recipe at: http://www.themeatmen.sg/hakka-steamed-pork-belly-with-taroOriginating from Hakka, this traditional chinese delicacy may seem to take a bit of tim.

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