HAKKA STEAMED PORK BELLY WITH TARO(HONEY MEAD+CAROB SYRUP)
17:39:00
Servings: 4 – 6
TIME: 4 HRS
INGREDIENTS:
1. 900g pork belly with skin
*1 tsp dark soy sauce
2. 900g taro
Pork marinade:
1. 20g red fermented beancurd
2. 3 tbsp Honey Mead
3. 3 tbsp oyster sauce
4. ½ tsp five-spice powder
5. ¼ tsp white pepper
Taro marinade:
1. 25g fermented red beancurd
2. ¼ tsp five spice powder
3. 1 tbsp Honey Mead
Sauce:
1. 20g shallots (minced)
2. 15g garlic (minced)
3. 50g fermented red beancurd
4. 2 tbsp Honey Mead
5. 300ml chicken stock
6. 1 tbsp Carob Syrup
7. 2 tbsp oil
Steps:
1.
1) Blanch 900g pork belly in boiling water for 5
minutes to remove odour and impurities.
2) Using a meat tenderiser, prick the skin. Pat dry the meat and rub 1
tsp dark soy sauce on the skin. Set aside for 15 minutes to dry.
2.
3) Heat oil for deep frying.
4) Fry the pork belly till golden brown and the skin puffs up.
3.
5) Soak in water bath to remove oil and soften the
skin.
4.
6) When it’s cool enough to handle, remove from
water bath. Slice it 1½ cm thick.
5.
7) For the pork marinade, mix 20g fermented red
beancurd, 3 tbsp Honey Mead, 3 tbsp oyster sauce, ½ tsp five-spice powder, and
¼ tsp white pepper.
6.
8) Marinate the pork slices in the meat marinade
for 1 hour.
7.
9) Slice taro into 1½ cm slices. Season the taro
slices with the taro marinade.
8.
10) Deep fry marinated taro in hot oil for a
minute.
11) Make sure it is fully submerged in oil during the deep frying
process. This prevents the taro from disintegrating during the steaming
process.
12) Assemble into a loaf tin or steaming bowl by alternatively
sandwiching a slice of pork with a slice of taro. Set aside.
13) Heat up 2 tbsp oil. Stir fry 20g minced shallots and 15g minced
garlic until fragrant.
Add in 50g fermented red beancurd, 2 tbsp Honey Mead, 300ml
chicken stock, 1 tbsp Carob Syrup.
14) Pour the sauce until it reaches ¾ of the bowl.
15) Cover with aluminium foil
16) Steam on moderate heat for 3 hours or until the meat is melt in your
mouth tender.
17) Unmould onto a plate before serving. Garnish with coriander leaves.
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