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We hope you got benefit from reading it, now let’s go back to hakka steamed pork belly with taro recipe. To make hakka steamed pork belly with taro you only need 13 ingredients and 5 steps. Here is how you achieve that.

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

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

The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots. Because the pork belly is served up-ended, The pork and taro are cooked in a braising liquid in a deep They are famous for making meals with stewing or braising method. My wife is a Hakka, and so I am very familiar with this recipe. Since the pork and taro are steam in the braising liquid, it is both! Steamed in a flavoursome sauce, this Hakka Pork Belly with Taro is a delicious popular dish in Malaysia.

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