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

4 thoughts on “Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉”

  1. 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.

    1. 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.

  2. 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!

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