How to Make Delish Hakka Steamed Pork Belly with Taro

Cooking is an art, sure that expression is one way of describing how a lot fun this activity is. Particularly if we cook dinner for our adored ones. Welcome to my recipe site, If you're looking for recipes idea to cook today, look no further! We provide you only the best Hakka Steamed Pork Belly with Taro recipe here. And do not worry, you can additionally discover numerous varieties of nutrients recipes here.

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Hopefully the above article opens our horizons to pay more awareness to a healthy lifestyle. Now we go back to the hakka steamed pork belly with taro recipe of your choice. Comply with the step by step instructions of the recipe hakka steamed pork belly with taro recipe to provide a healthy and scrumptious meal. You can have hakka steamed pork belly with taro using 13 ingredients and 5 steps.. Pleased cooking, wish it is helpful for you and your family.

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

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