Braised pork belly with taro (芋头扣肉) - How to make in 4 steps
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- Опубликовано: 9 июл 2024
- Braised pork belly with taro (芋头扣肉) - How to make in 4 steps
This Chinese braised pork belly with taro is an exceptional dish. Why?
Because the pork belly is served up-ended,
The pork and taro are cooked in a braising liquid in a deep bowl and inverted on a plate to serve. This action is called 扣 (means turn upside down, pronounced as ‘kao’), and meat is called 肉 (pronounce as ‘yuk’). Hence, by combining these two Chinese characters, we get “扣肉” means to “invert the pork onto a plate to serve up-ended”. This braised pork has an intense flavor and therefore is best to eat with some Asian leafy greens such as bok choy or lettuce.
Hence if you said ‘kao yuk’ to the Chinese they would immediately understand you are referring to this unique braised pork dish,
Braised pork belly with taro is a favorite home-cooked dish among the Hakka clan. They are famous for making meals with stewing or braising method. My wife is a Hakka, and so I am very familiar with this recipe.
This is an easy pork belly recipe, but you must have the patience to let it stew for an hour or two. Therefore it is best to make it during the weekend or when you are free.
Recipe and cook's note at:
tasteasianfood.com/pork-belly...
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My mother in law used to make this. Your recipe is the most similar to hers. Thank you!
My first time making this today and it was successful. OMG so delicious! Thank you for posting.
You're welcome and hope you will enjoy the pork.
I love ur channel!!
I will cook it tonight for sure n thanks for the great recipes
Thank you for this recipe 😊I cooked this today & it came out perfect & delicious!
So glad to hear that it turns out well.😋
Thank you for posting.!
You are welcome. Hope that you like the pork belly with taro.
Thank you!!!
Jolene37 You are welcome.
Love your channel thank you for sharing your yummy recipes GB
Thanks for watching and hope you will try out the pork belly recipe 😋
Hi hello sir ,apa nama yang taohu masin mira
I just found this recipe and watched it. Quite similar to the way my father makes me it, but he adds star anise. This takes all afternoon to make, but it's worth it. Would be helpful to give an idea of how long to deep fry the pork belly instead of just 'until puffy'. Otherwise, very good video.
The video doesn't show the soaking of the pork belly as compared to your written recipe in your blog. Is this step optional?
It's an optional step. Soaking makes the skin soft and springy. Since prolonged braising will make it soft anyway, it is not something important.
@@TasteofAsianFood Thanks for the reply
not many people have 3 hours to cook this!