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

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.
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 480kcal
Author: Linda Ooi


  • 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)


  • 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.



Calories: 480kcal
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