Hakka Pork belly steamed with Taro ( Kau Yuk ), 芋頭扣肉

This is a Hakka dish, that I ate in Montreal once and I loved it! I hope you will enjoy this dish just as much as I did.





For more information on Hakka food please click here.

Ingredients:
1. 500 gram pork belly = 17.64 oz
2. half taro ( 350 gram ) = 12.35 oz
3. 4 thick ginger slices
4. 2 green onions
5. 1 1/2 tbsp dark soy sauce
6. 1 piece of star anise
7. 1 clove mince garlic
8. 1 block fermented red bean curd ( lam yue )
9. 2 tsp fermented red bean curd ( lam yue ) sauce
10. 1 1/2 tbsp light soy sauce
11. 1 1/2 tbsp white wine
12. 150 ml water = 5 fl oz
13. 5 tbsp rock sugar
14. 450 ml oil 0 15.22 fl oz

材料:
1. 500 克五花腩 = 17. 64 oz
2. 350 克 = 半個泰國芋頭 = 12. 35 oz
3. 4 片厚薑
4. 2 棵青蔥
5. 1 湯匙半老抽
6. 1 粒八角
7. 1 粒蒜蓉
8. 1 磚南乳
9. 2 茶匙南乳汁
10. 1 湯匙半生抽
11. 1 湯匙半白酒
12. 150 ml 水 = 5 fl oz
13. 5 湯匙碎冰糖
14. 450 ml 油 = 15.22 floz

做:
500 克五花腩去毛洗淨, 放4 片厚薑, 2 棵青蔥和凍水浸過肉煮沸後, 教中火煮20 分鍾,取出. 用刀刮皮幾下去污物, 用竹簽捶刺很多孔後抹乾, 趁熱整塊肉抹上 1 湯匙半老抽, 10 分後餘卞老抽再抹肉多1 次, 放架吹乾.
半個泰國芋頭洗淨抹乾, 切 1. 2 cm 厚
450 ml 熱油炸芋頭 3 至5 分, 熱油, 放入吹乾肉, 教中火每邊炸 5 分, 共 10 分鍾後取出, 攤凍後切件和芋頭一樣厚.
pan 熱, 放 1 湯匙油, 放1 粒蒜茸爆香, 加入1 粒八角, 南乳料, 1 湯匙半生抽和白酒, 150 ml 水煮沸後, 放入肉件拌勻, 關火. 用蓋蓋面醃15 分後反肉再醃15 分, 共30 分.
大湯碗放芋頭件及五花腩件相隔地排好, 豬皮向下加入八角, 5 湯匙碎冰糖和淋剛才的汁, 要蓋湯碗面, 大火, 蒸龍水沸放入大湯碗蒸95 分鍾, 要補水, 倒出汁, 取出八角, 用碟反扣上碟, 淋上汁.