Hakka Steamed Pork Belly with Taro (客家芋頭扣肉) | Norah's Cooking Diary

Описание: In this video I am going to share with you a Hakka Steamed Pork Belly with Taro (客家芋頭扣肉) recipe.

Soft and succulent pork belly coated with flavorful sauce paired with deep fried taro will melt your heart on every mouthful. The steamed pork belly with yam oozing with a mouthwatering aroma will make your tummy growling for attention.

Hakka Steamed Pork Belly with Taro is a popular traditional Chinese Hakka dish in Malaysia and is usually prepared during Chinese New Year festival. With this recipe, you can now prepare this dish anytime of the year.

Happy cooking😉

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Several notes here to share with you:
💡 You could use defrosted frozen Taro if fresh Taro is not available. Taro is also known as “Keladi” in Malay language and sometimes mistakenly known as Yam in Malaysia and in some countries.
💡 It is recommended to use Chinese cooking wine. I use Shao Xing Chinese cooking wine in this recipe.
💡 Poking holes on the pork skin before frying will create “cracklings” during frying and the pork skin will become blistered after steaming. This adds texture to the steamed pork belly.

Here is a quick rundown of the recipe:

INGREDIENTS ##

FERMENTED RED BEAN CURD SAUCE
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✅️ 400 Gm Fermented Red Bean Curd
✅️ 5 Bulbs Shallots (±180gm), sliced
✅️ 12 Cloves Garlic (±70gm)
✅️ ±40 Gm Ginger, sliced
✅️ 1 Roll Cinnamon Quill
✅️ 3 Star Anise
✅️ 3 Tbsp Oyster Sauce
✅️ 2 Tbsp Cooking Wine
✅️ 5 Tbsp Brown Sugar
✅️ 1 Tbsp Sesame Oil
✅️ 130ml Cooking Oil
✅️ 250 ml Plain Water

HAKKA STEAMED PORK BELLY with TARO
=================================
✅️ ±1.4 Kg Pork Belly
✅️ 6 Tbsp Fermented Red Bean Curd Sauce
✅️ ±800 Gm Taro
✅️ 1½ Tbsp Light Soya Sauce
✅️ 1½ Tsp Five Spice Powder
✅️ 400 ml Plain Water
✅️ 4 Cups Cooking Oil

METHOD OF PREPARATION##

Please note that due to YouTube text limits, the following steps are heavily condensed. Please refer to the website for the complete steps.

STEP 1 ##
Mash the fermented red bean curd together with oyster sauce and brown sugar. Stir fry the minced shallots, garlic and ginger in a small pot over MEDIUM heat for 5mins. Add star anise, cinnamon quill and the fermented red bean curd mixture and stir them for 1min. Add water and stir the mixture before adding the cooking wine. Once thickened, reduce heat to LOW and add the sesame oil. Simmer until the sauce reaches a thick and lumpy consistency.

STEP 2 ##
Select pork belly each slab is approx. 9cm wide and 5cm thick. Cook them in boiling water, fully submerged over HIGH heat for about 20mins. Remove the pork belly and discard the boiling water. Pat dry the pork belly's skin and remove the hairs with a tweezer. Poke as many holes as possible on the pork skins and rub five spice powder and light soya sauce mixture all over the pork belly.

STEP 3 ##
Cut the taro into slices approx. 1cm thick and deep fry them in batches over HIGH heat until they are golden in color. Remove the fried taro with tongs into a strainer. Deep fry the pork belly slabs at the same time, skin side down in the HOT oil used to fry the taro slices. Cover the pot to avoid oil from splattering and fry the pork slabs for 15 mins over HIGH heat. Remove the pot’s lid and flip the pork skin side up. Continue to fry them for 5mins with the pot uncovered. Spoon the hot oil over the pork skin to have an evenly fried skin. Remove the fried pork slabs and transfer them to a basin filled with cold water, skin side down. Soak the fried pork belly until the surface of their skin and the meat side is softened.

STEP 4 ##
Puree the fermented red bean curd sauce with plain water using a mixer. Slice the pork belly slabs to approx. 1.5cm thickness and transfer them into the pureed fermented red bean curd sauce mixture. Soak them in the sauce for 10 mins. Arrange the sliced pork belly skin side down alternately with the fried taro slices in a deep dish until the dish is full. Spoon the sauce over the pork belly and taro. Steam the pork belly with taro in a preheated steamer for 2.5hrs over MEDIUM heat.

STEP 5 ##
After 2.5hrs, transfer the steamed pork belly with taro to the table. Cover the dish with a plate and carefully pour the sauce out into a bowl. Hot water can be added to the sauce to dilute slightly if preferred. To serve, cover the dish with a serving plate and carefully flip the dish upside down. Lift up and remove the smooth surface dish with tongs. Return the sauce over the steamed pork belly with taro. Serve them with a warm bed of rice.

Happy cooking 😉🧡

Music Credits #
Yellow Rose of Berkeley
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