My Blog List

Tuesday, 28 February 2012

Hakka Style Steamed Yam And Pork Belly

I think many people very scared to eat this because it look fat.It is my favorite.The skin is the best part.hehe..This recipe is from grandfather.Lucky my mother have learn from him.If not today i can't have this homemade steamed yam and pork belly.The one bought at restaurant not so traditional.Some they using grilled pork.Every year after Chinese New Year my mother will make this because it time to harvest the yam.

The yam we plant and the yam we bought at wet market it taste different.The yam we plant  taste more 'yam' ( like yam essence).This year we only harvest about 1kg of yam.You can see my yam tree here.Beside we use it to make steamed yam and pork belly,we also use it for fry nian gao.Here is the different of yam we plant and bought from market :
Can you see the different?

500g pork belly (with skin)
500g yam
1tbsp light soy sauce
1tsp dark soy sauce
some water

2tbsp garlic (sliced)
1tbsp ginger (sliced)
3 pieces preserved red beancurd
5-6 star anises (crushed)
5-6 parsley root
2tbsp taucu
3tbsp sugar
1tbsp light soy sauce
1tbsp Chinese wine (Shaoxing wine)
some oil

Cook pork belly in the water for 20 minutes,remove and soak in the cold water.Dish out and pat-dry,prick holes over the pork skin.Rup pork skin with light soy sauce and dark soy sauce.Deep fry in the hot oil over high heat until golden brown.Remove from heat,soak in the ice water.Drain well.Cut into thick slices.
Peel yam and cut into slices as thick as pork belly pieces.Deep fry in hot oil until golden brown.Drain well.
Heat up a wok and put oil and all the seasoning.Then put some water and let it simmer for 5 minutes.

Put back the sliced pork belly in the seasoning mixture and let it simmer for 20 mintures.

Dish out the pork belly from sauce mixture.Arrange pork belly and yam in a bowl.(i using rice bowl).Top with the remaining sauce.Steam in the boiling water over high heat for 30-40 minutes.

Serve hot.


  1. Ur yam is very purple leh. Nice!
    The one with roasted pork is called "Yun Kao", and not Kao Yoke. That's what I was taught from my China-mari grandaunt. But ppl tend to mix up everything nowadays, so, don't blame the restaurants, LOL.

  2. yes...i love the yam.if next time we can meet up.i give you the can plant it in big pot.oic....because restaurant ppl told us is kao yoke.....

  3. Wah.. I want ler. But I think my hubby's aunt also has some, just start to plant only. Maybe she can gimme some later, kakakakaka.

    Even restaurant dong po pork is not the same as traditional one.
    The chefs themselves may not even know the difference. Sometimes they only learn what their sifu teach them only ma, and who their sifu learn from.. hahhaa...only they themselves know.
    The yun kao is pronounced like "round" kao.

    If got chance I want to blog about Kwong Sai Kao Yoke, but I haven't learn from my kao mou