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.
Please adjust the seasoning to suits your taste. I love rose wine but some people might not or finds it hard to get. I don’t add salt as the nam yue I buy is salty enough to warrant me adding some sugar even. Adjust and make it to your liking. It’s not that hard to cook as long as you get your roast pork all ready. Have fun!
Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉
Ingredients
For the Yam (1kg)
- 2 tbsp Red fermented beancurd juice only
- 2 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1 tsp Five spice powder (I only like a hint of 5 spice myself)
- 1 tsp Freshly ground pepper (My family loves freshly ground Sarawak pepper)
For the Sauce/marinate
- enough Oil
- 3 cubes Red Fermented Beancurd + 2 tbsp water
- 1 tsp Five spice powder
- 1 bowl Garlic (minced and fried) save some for toppings
- Half/One bowl Shallots (sliced and fried)
- half cup Rice wine/Rose wine
- 1 tsp freshly ground pepper
- 1 tbsp Sugar (optional)
- half cup water
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 water, nam yue juice, 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.
- Add in half cup water for the sauce.
- Do not add salt as the nam yue (fermented red beancurd) are salty
Update – Unfrozen 13/10/2020 the pot made on 10/09/2020 
Update – Unfrozen 13/10/2020 the pot made on 10/09/2020 added 2 tbsp Mei Kuei Lu after steaming.
I decorated this one by lining the bottom with half a chilli cut lengthway.
Yam cut to size 
The marinate 
Coat the yam then fry 
Like so 
Remove half the oil. 
Add nam yue (fermented red beancurd, wine to the leftover marinate to make your sauce. Add your water if you prefer more sauce. 
Cook your sauce 
Place a spoon of sauce before arranging 
Use half a chilli cut lengthwise if you like food to look good like me. 
Yam, meat, yam, meat like this 
If not enough sauce rinse your pan with wine/water 
The sauce should be at least 3/4 full 
Cover with tin foil before steaming medium heat for an hour 
use tin foil to hold the Kao Yuk and pour the sauce out onto a bowl. 
Overturn onto your serving plate
The one with half a red chilly
Let’s eat
Hi Julie, all of your recipes look amazing and I’m pretty sure they taste amazing too. I wanted to make this Hakka Kau Yuk and was wondering if I were to use normal raw pork belly what would be the marinate for it and how would I treat it ie. do I have to fry it prior just like the yams? Thank you.
Hi Mimi, it is basically the same marinate for the yam. Marinate your sliced pork belly overnight if possible then drain on a sieve as long as you can before frying them so the hot oil don’t spit at you so much. Try to fry the skin side till it crispy up. This eats much nicer as the skin’s texture is different. Enjoy and have fun.
Hi Julie, thank you! Your suggestions just reminded me how my late mother used to make her Hakka Kau Yuk for us. So much memories from this dish. Thank you so so much!
You are most welcome. /hug