Name: Hakka Braised Pork Belly with Taro 客家芋头扣肉
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 600g pork belly (with skin); 1 tsp dark soy sauce; 2 tbsp soy sauce; 500g taro; 5 cloves garlic (peel off skin, mince it); 5 pc shallot (peel off skin, mince it); 2 pc red fermented beancurd; 3 tbsp red fermented beancurd sauce; 1 tbsp shaoxing wine; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp dark soy sauce; 1 tsp five spice powder; 1 tsp rock sugar; 250ml water; 1 tsp cornstarch (mix with 2 tbsp water); 1 tbsp sesame oil; 1 tbsp oil

新年嘛，就是要煮些传统年菜，才够年味，费时多工也不用紧啦。
#感谢启丰糖制食品有限公司的产品提供
#SweetHome小冰糖
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#味精替代品

分量： 5-6人份
准备时间：30分钟
煮时：2-3小时

材料A：
600克五花肉（连皮）
1茶匙黑酱油
2汤匙酱油
500克芋头（去皮切厚片）

材料B：
5瓣蒜（去衣剁碎）
5粒小红葱（去衣剁碎）
2块南乳（压烂）
3汤匙南乳汁
1汤匙绍兴酒
1汤匙酱油
1汤匙蚝油
1茶匙黑酱油
1茶匙五香粉
1茶匙小冰糖
400毫升水
1茶匙粟粉（+2汤匙水搅匀）
1汤匙麻油
1汤匙油

准备功夫：
1. 把五花肉放入沸水大火煮20分钟，过冷河至凉*，沥干水份，用叉在猪皮叉洞，抹上酱油，黑酱油腌制30分钟*。然后放入油锅（皮朝下）中小火炸至酥焦状，反面继续炸，沥油待凉，切厚片待用
2. 把芋头片放入油锅炸至金黄色，沥油待凉

酱汁煮法：
1. 烧热锅，下油
2. 加入蒜末，小红葱末和麻油，爆香
3. 下其余材料B*（粟粉除外），炒匀待滚，调味至自己喜好
4. 倒入粟粉水勾芡，离火待用

最后做法：
1. 将花肉和芋头再排在碗内（花肉皮朝下），把酱汁淋上（70%满, 确保肩缝也沾上酱汁），放在含有滚水的锅内，中火蒸2小时*
2. 把芋头扣肉倒扣在一个碟上，洒上少许香菜，上卓

*小提示：
1. 有过冷河五花肉会比较容易叉洞
2. 把五花肉叉洞可以更容易上黑酱油色
3. 抹过黑酱油/酱油的肉油炸后会有焦状，如果喜好没焦状的扣肉，可以先油炸后才抹上黑酱油/酱油腌制
4. 材料B里的调味料可以跟自己喜好做调整
5. 要注意蒸锅的水，期间要加水防烧干

⚠️ 转载食谱请注明食谱来自南洋小厨
⚠️ Please credit Nanyang Kitchen if you re-share this recipe

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Hakka Braised Pork Belly with Taro 客家芋头扣肉

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

servings

Prep time

minutes

Cooking time

hours

It is ok to go the extra mile for a symbolic dish like this during CNY, don’t you think so?

Ingredients

Ingredients (Set A)
600g pork belly (with skin)
1 tsp dark soy sauce
2 tbsp soy sauce
500g taro
Ingredients (Set B)
5 cloves garlic (peel off skin, mince it)
5 pc shallot (peel off skin, mince it)
2 pc red fermented beancurd
3 tbsp red fermented beancurd sauce
1 tbsp shaoxing wine
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soy sauce
1 tsp five spice powder
1 tsp rock sugar
250ml water
1 tsp cornstarch (mix with 2 tbsp water)
1 tbsp sesame oil
1 tbsp oil

Instructions

Preparations
Bring pork belly to boil with high heat for 20 minutes, rinse in cold water then strain*, poke holes on pork belly skin with fork, apply soy sauce, dark soy sauce and marinate for 30 minutes, before placing it in wok (skin facing down first) and fry both sides with medium low heat, strain* then cut into thick slices and set it aside
Fry taro slices until they turn golden brown, strain and set it aside
Steps (for Sauce)
Heat the wok with oil
Add in garlic, shallot, sesame oil and saute
Add in the rest of the ingredients stated in Set B* (except cornstarch), fry evenly and bring to boil, season to your own preference
Add in cornstarch mix to make gravy, set it aside
Steps**
Arrange pork belly, taro in a bowl (with pork belly skin facing down), apply the sauce evenly, place it within the wok with boiling water, steam it for 2 hours* with medium heat
Retrieve and invert pork belly and taro on a serving plate, dress it with coriander, it’s done!

Recipe Video

Notes

It is easier to poke holes on pork belly after being rinsed in cold water
It is easier to apply dark soy sauce on pork belly after holes being poked
If you prefer less charred meat, try applying dark soy sauce / soy sauce after frying
You can adjust the ingredients’ portion of Set B to your own preference
Monitor the water level while steaming, add water if necessary to prevent charred

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客家芋头扣肉 Hakka Braised Pork Belly with Taro