Steamed Pork Belly with Taro is a traditional Hakka delicacy. This dish brings back memories of my grandmother’s cooking – although she is Cantonese, not Hakka.

Both the Pork Belly and Taro are melt in the mouth tender. Grandma liked it this way because… she did not have a lot of teeth.

Steamed Pork Belly with Taro is still popular in Chinese restaurants these days. This is how you make it.

Ingredients:
500g pork belly
300g Taro
1 Tbsp oyster sauce
1 tsp five-spice powder
2 Tbsp dark soy sauce
2 Tbsp light soy sauce
1 tsp sugar
1/2 tsp pepper
1/2 cube red fermented bean curd (about 25g) with 2 tsp of liquid
3 Tbsp Chinese rice wine

#busydaddycooks

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