Hakka Steamed Pork Belly with Taro

Mains
Pork
Roots

Easy Level:

Cook Time:

Servings:

4-6

Originating from Hakka, this traditional Chinese delicacy may seem to take a bit of time to prepare but it’s easier than you think. The simple trick to achieving that gorgeous bubbly crisp layer is to prick lots of holes in the skin without puncturing the meat itself. Slather on dark soy sauce and submerge it in hot oil, watch as the delicate layer of skin slowly puff up into that perfect golden brown coating.
Using taro adds that slight nuttiness while soaking up the sweet flavours of the marinade. Usually known for its striking purple appearance, taro can also come in pink or white. However, note that this harmless looking ingredient can be toxic when eaten raw. But as long as they are cooked thoroughly, you can be rest assured and savour that starchy sweetness with no worries.
Lastly, douse all that dark earthy tasting sauce onto the pork belly meat and taro before steaming. There you have it, your alluring plate of crispy moist pork belly and soft fried taro slices soaked up in rich brown sauce – utterly ravishing.
#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
pork belly with skin
0.00
g
g
pork belly with skin
0.00
g
g
taro
0.00
g
g
taro

Pork marinade:

0.00
g
g
red fermented beancurd
0.00
g
g
red fermented beancurd
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
oyster sauce
0.00
tbsp
tbsp
oyster sauce
0.00
tsp
tsp
five-spice powder
0.00
tsp
tsp
five-spice powder
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper

Taro marinade

0.00
g
g
fermented red beancurd
0.00
g
g
fermented red beancurd
0.00
tsp
tsp
five spice powder
0.00
tsp
tsp
five spice powder
0.00
tbsp
tbsp
Shaoxing wine
0.00
tbsp
tbsp
Shaoxing wine

Sauce

0.00
g
g
shallots (minced)
0.00
g
g
shallots (minced)
0.00
g
g
garlic (minced)
0.00
g
g
garlic (minced)
0.00
g
g
fermented red beancurd
0.00
g
g
fermented red beancurd
0.00
tbsp
tbsp
Shao xing wine
0.00
tbsp
tbsp
Shao xing wine
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
oil
0.00
tbsp
tbsp
oil
Oil for deep frying
Oil for deep frying

Steps

1

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

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.
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.
Mark as completed

3

Heat oil for deep frying
Heat oil for deep frying
Mark as completed

4

Fry the pork belly till golden brown and the skin puffs up.
Fry the pork belly till golden brown and the skin puffs up.
Mark as completed

5

Soak in water bath to remove oil and soften the skin.
Soak in water bath to remove oil and soften the skin.
Mark as completed

6

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

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.
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.
Mark as completed

8

Marinate the pork slices in the meat marinade for 1 hour.
Marinate the pork slices in the meat marinade for 1 hour.
Mark as completed

9

Slice taro into 1½ cm slices. Season the taro slices with the taro marinade.
Slice taro into 1½ cm slices. Season the taro slices with the taro marinade.
Mark as completed

10

Deep fry marinated taro in hot oil for a minute.
Deep fry marinated taro in hot oil for a minute.
Mark as completed

11

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

12

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

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.
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.
Mark as completed

14

Pour the sauce until it reaches ¾ of the bowl.
Pour the sauce until it reaches ¾ of the bowl.
Mark as completed

15

Cover with aluminium foil
Cover with aluminium foil
Mark as completed

16

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

17

Unmould onto a plate before serving. Garnish with coriander leaves.
Unmould onto a plate before serving. Garnish with coriander leaves.
Mark as completed

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