【年菜】家传客家芋头扣肉 Hakka Steamed Pork Belly with Taro

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #客家芋头扣肉
#芋头扣肉

#Hakka Steamed Pork Belly with Taro

大家好，我是傻大姐！
今天分享的是我家传的妈妈客家芋头扣肉。一般客家人的大日子都会做这道菜，芋头必须切到一定的大小，与五花肉夹在一起完成这道菜。五花肉必须经过汆烫，酥炸与蒸的步骤，把肉「熬成」入口即化的层次。

这道菜需要一点时间与耐性来慢慢完成。但完成的作品绝对让你有很大的满足感。不妨试试看吧～

客家芋头扣肉
Hakka Steamed Pork Belly with Taro

分量：2碗（中）陶瓷碗的客家芋头扣肉

主要材料:

600克 五花肉
600克 芋头 （去皮，切成厚片）
1小块姜 (切片)

A） 酱料
2 块 南乳 + 1汤匙 南乳汁
1 汤匙 蚝油
2 汤匙 酱油
1 汤匙 五香粉
1 汤匙 麻油
1 汤匙 白糖
1 茶匙 黑酱油
2汤匙 五加皮/白酒
6-8瓣 蒜米碎
80ml 清水


材料做法:
1. 五花肉洗净，将600克 五花肉，猪皮朝下，放入沸水中煮15分钟，捞起，放入冷水中
2. 用叉子在猪皮上戳洞，撒上1茶匙黑酱油和1汤匙酱油,涂匀上色
3. 热油锅，把芋头炸至金黄色后，捞起备用
4. 再把上色的五花肉炸至金黄色捞起，放入清水中降温，备用。
5. 炸好的五花肉稍微降温以后，把五花肉切成厚片备用。

腌猪肉做法：

1. 把切好的五花肉厚片和 A）酱料片倒在一起，混合均匀
2. 把一片芋头一片五花肉片的方式成叠在一起后排入陶瓷碗中
3. 五花肉皮的部分朝下摆入碗中，直到碗里完全没有缝隙，把剩余的酱料也倒入碗中
4. 把整碗的芋头扣肉盖上锡纸，放入蒸锅，蒸上2小时
5. 用一个干净的大盘，将芋头扣肉倒扣，即可享用

------------------------------
Hi，I am Shadajie
Today I’m sharing my mother’s Hakka Steamed Pork Belly with Taro. Generally, the Hakka people make this dish on Chinese New Year. The taro must be cut to a certain size and sandwiched with pork belly to complete this dish. The pork belly must go through the steps of blanching, frying and steaming to "boil" the meat into a layer that melts in the mouth.

This dish takes a little time and patience to finish slowly. But the finished work definitely gives you a lot of satisfaction. Give it a try~

Hakka Steamed Pork Belly with Taro

Serving Size: 2 bowls (medium) of Hakka Steamed Pork Belly with Taro in a ceramic bowl

Ingredients:

600g pork belly
600g taro (peeled and cut into thick slices)
1 small piece of ginger (sliced)

A) Marinate Sauce
2 pieces Red Beancurd + 1 tbsp Red Beancurd juice
1 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp five-spice powder
1 tbsp sesame oil
1 tbsp sugar
1 tsp dark soy sauce
2 tablespoons wu chia pi wine/white rice wine
6-8 cloves minced garlic
80ml water

Practice:

1. Wash the pork belly, put 600g of pork belly with the pork skin down, boil it in boiling water for 15 minutes, pick it up, and put it in cold water
2. Poke a hole in the pig skin with a fork, sprinkle 1 teaspoon of dark soy sauce and 1 tablespoon of soy sauce, spread evenly and color
3. Heat the oil pan, fry the taro until golden brown, pick up and set aside
4. Fry the colored pork belly until golden brown and pick it up, put it in clean water to cool down, and set aside.
5. After the fried pork belly has cooled slightly, cut the pork belly into thick slices for later use.

Marinated pork practice:

1. Pour the thick slices of pork belly and A) Marinate Sauce together and mix well
2. Fold a piece of taro and a piece of pork belly into a ceramic bowl
3. Put the pork belly skin part down into the bowl until there are no gaps in the bowl, and pour the remaining sauce into the bowl.
4. Cover the whole bowl of taro meat with tin foil, put it in the steamer, and steam for 2 hours
5. Using a large clean plate, buckle the Hakka Steamed Pork Belly with Taro upside down and enjoy



歌曲：茶香，杨柳依依的初遇
Thank you 😊☺️😘😘

► Facebook Page:   / shadajiekitchen  
► YouTube Page:    / @shadajie-kitchen