Comments on: Hakka Kau Yuk芋頭扣肉 with Cantonese Crispy Roast Pork Belly 脆皮烧肉 https://www.julieolive.co.uk/2019/09/10/hakka-kau-yuk%e8%8a%8b%e9%a0%ad%e6%89%a3%e8%82%89-with-cantonese-crispy-roast-pork-belly-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/ A Malaysian lost in Britain Tue, 13 Oct 2020 14:44:46 +0000 hourly 1 https://wordpress.org/?v=7.0 By: Julie Olive https://www.julieolive.co.uk/2019/09/10/hakka-kau-yuk%e8%8a%8b%e9%a0%ad%e6%89%a3%e8%82%89-with-cantonese-crispy-roast-pork-belly-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/#comment-950 Sun, 04 Oct 2020 19:16:39 +0000 https://www.julieolive.co.uk/?p=1961#comment-950 In reply to Mimi.

You are most welcome. /hug

]]> By: Mimi https://www.julieolive.co.uk/2019/09/10/hakka-kau-yuk%e8%8a%8b%e9%a0%ad%e6%89%a3%e8%82%89-with-cantonese-crispy-roast-pork-belly-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/#comment-949 Sun, 04 Oct 2020 18:32:17 +0000 https://www.julieolive.co.uk/?p=1961#comment-949 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!

]]> By: Julie Olive https://www.julieolive.co.uk/2019/09/10/hakka-kau-yuk%e8%8a%8b%e9%a0%ad%e6%89%a3%e8%82%89-with-cantonese-crispy-roast-pork-belly-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/#comment-948 Sun, 04 Oct 2020 18:28:04 +0000 https://www.julieolive.co.uk/?p=1961#comment-948 In reply to Mimi.

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.

]]> By: Mimi https://www.julieolive.co.uk/2019/09/10/hakka-kau-yuk%e8%8a%8b%e9%a0%ad%e6%89%a3%e8%82%89-with-cantonese-crispy-roast-pork-belly-%e8%84%86%e7%9a%ae%e7%83%a7%e8%82%89/#comment-946 Sun, 04 Oct 2020 10:26:33 +0000 https://www.julieolive.co.uk/?p=1961#comment-946 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.

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