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

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hakka steamed pork belly with taro. It is one of my favorites. For mine, I’m gonna 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 recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Hakka Steamed Pork Belly with Taro is something that I’ve loved my entire life. They are fine and they look fantastic.

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 it.

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

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