Hakka Kau Yoke (Steamed Pork with Taro)

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.

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.

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.

Similar Tools Used in Making This Hakka Kau Yoke

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• 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

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Hakka Kau Yoke (Steamed Pork with Taro)

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

 

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.

Course: Main Course

Cuisine: Chinese

Servings: 4

Author: Linda Ooi

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

1. Sprinkle half of the salt, ground pepper, and five-spice powder evenly over both sides of taro slices. Do the same for the pork.
2. 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.
3. Arrange the alternating pan fried taro and pork slices in a shallow bowl. Set aside. Prepare a steamer.
4. 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.
5. 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.
6. 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.
7. Carefully remove the aluminum foil from the bowl. Steam for another 5 minutes. Turn off the stove.
8. Remove steamed pork with taro from the steamer. Garnish with thinly sliced green onions.

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)