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Home / Courses / Main Dish / Hakka Kau Yoke (Steamed Pork with Taro)

Hakka Kau Yoke (Steamed Pork with Taro)

By: 👩‍🦳 Linda · Published: 🖨 April 5, 2018 · Updated: 💻May 8, 2021 · 🗨 2 Comments

Recipe ▼

A leaner Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty.

Tender and delicious Hakka Kau Yoke (Steamed Pork with Taro)

The Hakka people have several pork dishes that are absolutely delicious and this Hakka Kau Yoke (Steamed Pork with Taro) is one of them. The combination of tender pork, fluffy taro (a.k.a. yam in Malaysia), and distinctive fermented red bean curd is truly delicious. They all blend together to make an amazingly rich and tasty dish.

A Leaner Cut of Pork for Every Day

Hakka Kau Yoke is usually made with pork belly. The rich fatty meat is steamed for several hours until it is super tender. While it is very yummy and great for festivals, it can also be a little too rich for every day consumption. As such, I prefer to use a leaner and more tender cut of meat like sirloin roast.

Tender, delicious, flavorful Hakka Kau Yoke (Steamed Pork with Taro)

Here in the US, sirloin roast usually comes in a nice long slab. This is perfect because it can be cut into quarter inch thick slices to be layered with the taro. Hence, the preparation is slightly different than when pork belly is used. Instead of blanching and frying the pork belly before slicing, I simply slice and pan fry the sirloin roast. This method also takes a shorter amount of time and the dish can be prepared in just over an hour as compared to 2 to 3 hours.

Moist, delicious, and tender Hakka Kau Yoke (Steamed Pork with Taro)


Similar Tools Used in Making This Hakka Kau Yoke

This post contains affiliate links. Please read my disclosure policy here.

T-fal Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black
Cuisinart Professional Stainless Saucepan with Cover, 1.5-Quart
Pyrex Prepware 1-Cup Measuring Cup
Stainless Steel Folding Hot Dish Plate Clip Plate Retriever Tongs

Tender and delicious Hakka Kau Yoke (Steamed Pork with Taro)
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Hakka Kau Yoke (Steamed Pork with Taro)

A lower fat Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty.
Author : Linda Ooi
Course : Main Course
Cuisine : Chinese
Prep Time 20 minutes minutes
Cook Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 30 minutes minutes
Servings: 4
Calories: 480kcal

Ingredients
 

  • 12 oz taro (cut into 8 thin slices) (340g)
  • 1 lb pork sirloin roast (cut into 8 thin slices) (450g)
  • 1 tsp salt (divided)
  • ½ tsp ground pepper (divided)
  • 1 tsp five-spice powder (divided)
  • 4 tbsp vegetable oil (divided)
  • 3 cloves garlic (minced)
  • 1 small onion (chopped)
  • 4 cubes nam yee (fermented red bean curd)
  • ½ cup water (120ml)
  • 1 tbsp sweet soy sauce
  • 2 green onions (thinly sliced)

Instructions
 

  • Sprinkle half of the salt, ground pepper, and five-spice powder evenly over both sides of taro slices. Do the same for the pork.
  • Heat 2 tablespoons vegetable oil in a non-stick pan. Pan fry taro slices for about 3 to 4 minutes on each side. Do the same with the pork slices.
  • Arrange the alternating pan fried taro and pork slices in a shallow bowl. Set aside. Prepare a steamer.
  • Heat remaining 2 tablespoons vegetable oil in a small saucepan. Sauté garlic and onion for 1 to 2 minutes. Add nam yee (fermented red bean curd). Mash the nam yee with your spatula.
  • Pour in the water and continue to mash the nam yee until it dissolves. Add sweet soy sauce. Allow the sauce to boil for 1 to 2 more minutes. Turn off the stove.
  • Pour the sauce over the arranged taro and pork slices. Cover the bowl with aluminum foil. Transfer bowl to the prepared steamer. Steam for 45 minutes.
  • Carefully remove the aluminum foil from the bowl. Steam for another 5 minutes. Turn off the stove.
  • Remove steamed pork with taro from the steamer. Garnish with thinly sliced green onions.

Video

Nutrition

Calories: 480kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Serving Suggestions

This flavorful Hakka Kau Yoke is best served with plain steamed rice and a veggie stir fry like the ones listed below. Do give it a try.
Stir Fry Gai Lan (Chinese Broccoli)
Yu Choy Sum
Stir Fry Bok Choy with Deep Fried Tofu

If you would like to have a soup to go with your meal, may I suggest the following.
Sai Yong Choy Tong (Watercress Soup)
Lou Wong Kua Tong (Mature Cucumber Soup)

Moist, tender, delicious Hakka Kau Yoke (Steamed Pork with Taro) using sirloin roast instead of pork belly

A lower fat Hakka Kau Yoke (Steamed Pork with Taro) using tender sirloin roast instead of pork belly. Much faster to cook and just as tasty. | MalaysianChineseKitchen.com

Categories: 🗂 Chinese, Main Dish, Pork, Video Recipes Tags: 📋 taro

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. julie says

    November 26, 2018 at 10:11 am

    hi there,
    can we skip the nam yee? or can we substitute it with something else?

    Reply
    • Linda says

      February 26, 2019 at 12:06 pm

      The taste will be quite different without nam yee. You can definitely experiment with different sauces.

      Reply

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