May 10, 2011

Hakka Steamed Sweet Pork Belly ~ 客家甜扣肉

Yam/Taro is my favourite, but handling yam is really tricky. Tricky part is, when you peeling and clean it the starch of the yam will make you really itchy.
I remember when I am in my younger age, I used to help my mum peel yam when she wants  to make this dish.

 
This is a hakka specialty, it is more to sweet taste. We always have this dish on special day or occasion. (大日子)
Ingredients:
1 kg pork belly (I used 1 kg roasted pork)
500g yam

Marinade:
1 tbsp light soya sauce
1 tsp five spice powder
(If you are using roasted pork like me, you may omit this part and method 1 and 2)

Gravy mixed:
2 tbps chopped shallots
1 tbsp garlic
50g rock sugar
3 tbsp light soya sauce
1 tbsp oysster sauce
1 tsp sesame oil
1 tsp five spice powder
100ml water

Method:
1) Cut pork belly into 2-3 thick slices and mix with marinade ingredients. Deep fry in hot oil until golden brown. Dish up and rinse with water.
2) Use fork and prick some holes on the skin. Cut into about 1.5cm thick slices.
 (If you are using roasted pork just cut it into 1.5cm thick slices.)
3) Cut yam into 1 em slices and deep fry in hot oil until golden brown. Dish up and drain.
4) Arrange pork belly or roasted pork and yam onto a steaming tray or bowl and pour gravy over.
5) Steam pork and yam for 2-3 hours ~ for pork belly and 1-2 hours for roasted pork. Serve hot.

Arrangement of yam and pork before steaming.



After 2 hours of steaming....TANG..TANG..TANG...steam pork belly and yam is ready. Looks at the yummy skin of the roasted pork and the floury yam....emm...

**This recipe is adapted from
 YUM YUM Magazine Volume 26 and the chef is ALAN KOK (郭子仁)

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