Wu Tau Kau Yoke (芋頭扣肉) is Steamed Belly Pork with Yam (or Taro). This is a typical Hakka dish. The pork and yam slices are tender and flavoursome and the sauce is fragrant and delicious. The unique taste and aroma imparted by the fermented red bean curd and the rose flower wine is so appetising.
Video Link: https://youtu.be/en9Em64qPgg
- 500 gm pork belly (cut into thick slices, leave skin on)
- 1 yam (peel and cut into thick slices, similar to pork slices)
- 3 cloves of garlic (minced)
- 3 cloves of shallot (minced)
- 1 tbsp oil for pan frying
- 2 tbsp oyster sauce
- 1/2 tsp five spice powder
- Dash of white pepper
- 2 tbsp Chinese rose flower wine
- 3 cubes of fermented red bean curd (nam yue)
- 1 tsp sugar
- 1 tbsp cornflour
- Prepare the marinade by mixing all the ingredients.
- Add 2 tbsp of this marinade to the pork slices.
- Add 1 tbsp of cornflour and mix well, ensuring the pork slices are evenly coated. Leave the pork to marinate in fridge, preferably overnight.
- The next day, add 1 tbsp of oil to a large pan.
- Add the yam slices and pan fry them till slightly brown.
- Add the marinated pork slices and pan fry them till brown.
- Add minced garlic and minced shallot and mix well. Fry till fragrant.
- Remove from heat and arrange the pork and yam slices (alternating) in a deep dish.
- Pour the remaining marinade over the pork and yam slices.
- Cover tighlty with al foil and place in a steamer.
- Steam the pork and yam over medium heat for 1.5 hours till tender. Serve with steamed rice.