It is such a gastronomic pleasures when you sink your teeth into this bowl of this thoroughly sauced-soaked Hakka cuisine. Though there's a big dose of fatty pork, I just can't resist the temptation and simply put aside all the gnawing guilt and sit down to indulge on these pieces of piggy heaven! I know, I know, I must put an extra effort in reducing that disgusting bad cholestrol later on!
I structured the recipes into two sections, first the Hakka nam yee red sauce recipe and secondly Hakka steamed pork belly with yam recipe (which I will lay out here).
Hakka "woo tau khau yoke" recipe 客家芋头扣肉食谱
1kg pork belly (五花肉或三层肉)
500g yam / taro (芋头)
5 cups oil for deep-frying
1 tbsp light soy sauce
1 tsp five spice powder (五香粉)
Gravy (Mixed) :
4 tbsp Hakka nam yee red sauce
1. Cut pork belly into 3-4 big chunks and mix with marinade ingredients. Deep-fry in hot oil until golden brown and pork skin firm up and crispy. Dish up and rinse with water. Keep aside.
2. Use a fork (or toothpick) to prick some holes on the skins to allow the pork to absorb gravy later. Cut into 1.5cm thick slices. The half-cooked pork belly enable more efficient slicing process, unlike wobble raw meat slicing.
3. Clean yam and skin. Cut yam into 1cm thick slices and deep-fry in hot oil until golden brown. Dish up and drain. Absorb excess oil with kitchen towels.
4. Arrange pork belly and yam alternately onto a steaming bowl and pour over gravy.
5. Steam pork belly and yam on high heat for 1-2 hours until yam and pork is cooked and tender (the longer the better, so as pork belly is tender enough to melt in your mouth). Serve hot with white rice.
If you're particular about aesthetics and presentation, you can invert onto a serving plate lined with lettuce with sesame oil drizzled on top. Place the serving plate over steaming bowl, then invert it quickly.
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