Simple Way to Make Any-night-of-the-week Hakka Steamed Pork Belly with Taro

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Favorite Hakka Steamed Pork Belly with Taro. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Hakka Steamed Pork Belly with Taro, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hakka Steamed Pork Belly with Taro delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Hakka Steamed Pork Belly with Taro is 4 pax. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Hakka Steamed Pork Belly with Taro estimated approx 2 hours.

To begin with this particular recipe, we must 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.

Delicious pork belly goes together with a piece of taro. The meat has a sweet salty aromatic flavour and taste of taro.

Ingredients and spices that need to be Prepare to make Hakka Steamed Pork Belly with Taro:

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

Instructions to make 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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