Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, hakka steamed pork belly with taro. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hakka Steamed Pork Belly with Taro is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Hakka Steamed Pork Belly with Taro is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook hakka steamed pork belly with taro using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Hakka Steamed Pork Belly with Taro:

1. Get 400 g Pork belly
2. Make ready Taro / Yam
3. Make ready 1 cube preserved red beancurd
4. Prepare 2 tsp red beancurd sauce
5. Take 1 tbsp crystal sugar
6. Get 1 tbsp soy sauce
7. Make ready Dark soy sauce
8. Make ready 1 tbsp Shaoxing wine
9. Get 1/2 cup water
10. Make ready 2 pcs star anise
11. Make ready 2 cloves minced garlic
12. Prepare slices Some ginger
13. Get Some spring onion

Step by Step to make Hakka Steamed Pork Belly with Taro:

1. Soak the block pork belly in hot water with ginger and spring onion for 30 minutes. Remove and use a knife to scrap off white residue on the skin. Use a sharp object to poke many holes on the skin.
2. Brush a layer of dark soy sauce on the whole block of meat. Cut the block meat into about 1cm thick each piece. Cut the taro as same size as the meat.
3. Add 1tbsp oil in pan. Fry garlic till aromatic. Add in sauce mixture. Place pork meat in the mixture. You can marinate the meat with this sauce for 30 minutes to 1 hour.
4. Place the marinated meat in a steaming plate. Place side by side 1pc meat and alternate 1pc taro. Pour in the marinade sauce.
5. Steam for 90 minutes in low heat. Add water if necessary into the steaming pot. Garnish with spring onion and coriander on top and serve.

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