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.
(cut into 8 thin slices) (340g)
pork sirloin roast
(cut into 8 thin slices) (450g)
(fermented red bean curd)
sweet soy sauce
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.
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