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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