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


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


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