This Chinese Pork Belly with Taro is a traditional Hakka dish. For some of your benefit, Hakka is a Chinese dialect group. As far as I know, Hakka dishes are usually pretty flavourful – I know it because my grandparents are pure Hakka even though my maternal grandparents are pure Hokkien so I get to enjoy dishes from both dialect groups since young. You gotta try this super easy to prepare dish. You can either steam it in your rice cooker just like we did in this video or over the stove as you wish.
See the ingredient list below for your easy reference.
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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.
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