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Variety to Preparing Perfect Hakka Steamed Pork Belly with Taro

Wishing to dine Hakka Steamed Pork Belly with Taro a 5-star restaurant's, but for some causes are not able to go to restaurants. This recipe gonna help you with useful procedures on producing a Hakka Steamed Pork Belly with Taro like a famous chef made.

Hakka Steamed Pork Belly with Taro

We hope you got insight from reading it, now let's go back to hakka steamed pork belly with taro recipe. You can cook hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you achieve that.

To prepare an unforgettable Hakka Steamed Pork Belly with Taro, here are the ingridients needed:

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

After readying the components, now you are good to make your tasty Hakka Steamed Pork Belly with Taro by following the procedures on this section:

  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 of holes in the skin without puncturing the meat itself. Pork belly with taro is a famous Hakka cuisine. The marriage of tender pork belly wit. Preparation of the Taro/Yam: Peel the skin off the taro. Cut the taro to about ½ inch thick, use the width and length of pork belly as a gauge when cutting the taro, both should have a similar size.

Recipe : Hakka Steamed Pork Belly with Taro

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