Hakka Kau Yoke (Steamed Pork with Taro)
A lower fat Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty.
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz taro ((cut into 8 thin slices) (340g))
- 1 lb pork sirloin roast ((cut into 8 thin slices) (450g))
- 1 tsp salt ((divided))
- ½ tsp ground pepper ((divided))
- 1 tsp five-spice powder ((divided))
- 4 tbsp vegetable oil ((divided))
- 3 cloves garlic ((minced))
- 1 small onion ((chopped))
- 4 cubes nam yee ((fermented red bean curd))
- ½ cup water ((120ml))
- 1 tbsp sweet soy sauce
- 2 green onions ((thinly sliced))
Instructions
- 1
Sprinkle half of the salt, ground pepper, and five-spice powder evenly over both sides of taro slices. Do the same for the pork.
- 2
Heat 2 tablespoons vegetable oil in a non-stick pan. Pan fry taro slices for about 3 to 4 minutes on each side. Do the same with the pork slices.
- 3
Arrange the alternating pan fried taro and pork slices in a shallow bowl. Set aside. Prepare a steamer.
- 4
Heat remaining 2 tablespoons vegetable oil in a small saucepan. Sauté garlic and onion for 1 to 2 minutes. Add nam yee (fermented red bean curd). Mash the nam yee with your spatula.
- 5
Pour in the water and continue to mash the nam yee until it dissolves. Add sweet soy sauce. Allow the sauce to boil for 1 to 2 more minutes. Turn off the stove.
- 6
Pour the sauce over the arranged taro and pork slices. Cover the bowl with aluminum foil. Transfer bowl to the prepared steamer. Steam for 45 minutes.
- 7
Carefully remove the aluminum foil from the bowl. Steam for another 5 minutes. Turn off the stove.
- 8
Remove steamed pork with taro from the steamer. Garnish with thinly sliced green onions.