Q Nyuk Hakka Recipes

 

Hakka Steamed Pork Belly with Taro - 客家芋頭扣肉

The Meatmen Channel

http://themeatmen.sg/hakka-steamed-pork-belly-with-taro/

https://www.youtube.com/watch?v=aM7tz3PqvGc

Ingredients:

1. 900g pork belly with skin

2. 900g taro

Pork marinade:

1. 20g red fermented beancurd

2. 3 tbsp Shaoxing wine

3. 3 tbsp oyster sauce

4. ½ tsp five-spice powder

5. ¼ tsp white pepper

Taro marinade:

1. 25g fermented red beancurd

2. ¼ tsp five spice powder

3. 1 tbsp Shaoxing wine

Sauce:

1. 20g shallots (minced)

2. 15g garlic (minced)

3. 50g fermented red beancurd

4. 2 tbsp Shao xing wine

5. 300ml chicken stock

6. ½ tbsp sugar

7. 2 tbsp oil

8. Oil for deep frying

Steps:

1. Blanch 900g pork belly in boiling water for 5 minutes to remove odour and impurities.

2. Using a meat tenderiser, prick the skin. Pat dry the meat and rub ¼ tsp dark soy sauce on the skin. Set aside for 15 minutes to dry.

3. Heat oil for deep frying

4. Fry the pork belly till golden brown and the skin puffs up.

5. Soak in water bath to remove oil and soften the skin.

6. When it’s cool enough to handle, remove from water bath and pat dry. Slice it 1½ cm thick.

7. For the pork marinade, mix 20g fermented red beancurd, 3 tbsp Shaoxing wine, 3 tbsp oyster sauce, ½ tsp five-spice powder, and ¼ tsp white pepper.

8. Marinate the pork slices in the meat marinade for 1 hour.

9. Slice taro into 1½ cm slices. Season the taro slices with the taro marinade.

10. Deep fry marinated taro in hot oil for a minute.

11. Make sure it is fully submerged in oil during the deep frying process. This prevents the taro from disintegrating during the steaming process.

12. Assemble into a loaf tin or steaming bowl by alternatively sandwiching a slice of pork with a slice of taro. Set aside

13. Heat up 2 tbsp oil. Stir fry 20g minced shallots and 15g minced garlic until fragrant. Add in 50g fermented red beancurd, 2 tbsp Shao xing wine, 300ml chicken stock, 1 tbsp sugar and the leftover pork marinade.

14. Pour the sauce until it reaches ¾ of the bowl.

15. Cover with aluminium foil

16. Steam on moderate heat for 3 hours or until the meat is melt in your mouth tender.

17. Unmould onto a plate before serving. Garnish with coriander leaves.

TASTE SHOW

Chinese Braised Pork Belly Slices with Taro l 粵菜- 香芋扣肉

https://www.youtube.com/watch?v=XKwFQtuy6-g

Spice N' PansVerified

Rice Cooker Chinese Pork Belly w/ Taro (Yam) 客家芋头扣肉 Chinese Hakka Pork Recipe

https://www.youtube.com/watch?v=vNMETuGLgOw

Ingredients:

Serves 6 - 8 pax Marinate the pork for at least 1 hour -------- 280g of sliced pork belly 2 tablespoons of oyster sauce 1 tablespoon of light soy sauce 1 tablespoon of premium dark soy sauce 1 tablespoon of five spice powder 1 teaspoon of sugar 1 piece of fermented bean curd 1 tablespoon of fermented bean curd liquid 1 tablespoon of Chinese white rice wine Pan-fry the marinated pork as well as the following ingredients: 250g of taro (yam) 5g of sakura prawns (optional) 3 cloves of chopped garlic 6 pieces of chopped shallots Steam everything above for 1.5 hours in a rice cooker once you have placed them tightly in a steaming bowl.