Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉

Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉

A good dish we all enjoy but I do not often make. This is because i only like this dish made with Cantonese Crispy Roast Pork Belly. The skin just have that taste non other cooking style of pork can replace!

Coating the yam and frying don’t take that long and neither is it difficult to cook the sauce. Longest time spent was mincing the garlic and shallots. I prefer a lot of garlic.

After you got everything ready it is just a matter of arranging onto your dish, here I am using mason pie dishes as I normally cook a few and vacuum seal them to freeze and gift to friends.

The husband love it a lot and always ask if I am giving any and how many away. kekekekekeke I think I have to make this more often. He will pick the thin pork to eat and leave the skin to daughter’s delight. However she has to fight with him for the yam.

Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉

Ingredients

For the Yam

  • Red fermented beancurd juice only
  • Soy sauce
  • Dark soy sauce
  • Five spice powder
  • Freshly ground pepper

For the Sauce/marinate

  • Red Fermented Beancurd
  • Five spice powder
  • Garlic
  • Shallots
  • Rice wine/Rose wine
  • freshly ground pepper
  • Oil
  • Sugar (optional)

Instructions

For the Yam

  • slice your yam to match the size of your Cantonese Crispy roasted pork belly.
  • Mix the soy sauces, the nam yue juice, the five spice and the pepper.

For the Sauce/marinate

  • Heat oil and fry the shallots and garlic. Then add in the fermented redbeancurd (nam yue)
  • Then add your rice wine/rose wine and turn heat off before adding five spice powder and season with freshly ground pepper. Pinch of salt (optional) as some wine are sweet enough.
  • Do not add salt as the nam yue (fermented red beancurd) are salty
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