Stewed Pork With Yam 梅菜/芋头扣肉 (Non-Halal)
Ingredients :
Pork Belly
Yam / M
Five Spice Powder
Nam Rui
Onion
Garlic
Black/Dark Soy Sauce
Oyster Sauce
Oyster Sauce
Chinese Wine ( Hua Tiao Wine)
Sugar
1st - Marinated the pork belly with soy sauce for few minutes. Then fry the meat until 1/2 cook and then cut into slice (1cm - 1.5cm).
2nd ~ Prepare the Nam Rui + Chinese Wine
3rd ~ marinated with garlic & Onion (chop well), five spice powder, black soy sauce, Sugar and Oyster Sauce (alittle bit)
4th ~ Cut Yam intoslic (1cm) and fried with Oil about 3 - 5 minutes.
5th ~ Repeat placing yam and meat one by one (just like sandwiches).
For steam with Yam only - Add in 3 - 5 table spoon plain water
For steam with Mui Choy - Place all the meat one by one.
6th ~ Steam for 3 - 4 hours.
Add in Mui Choy on the top after 2 hours cook only and continues steam for another hour.
7th ~ After cook, place some lecture on the top of steam bowl and place a big plate to cover it.
8th ~ Then turn it back quickly and open the steam bowl.
9th ~ DONE! this is my flavourite Stewed Pork Belly. Fatty..but very very delicious…:lol:
I like to eat with rice if cook with yam. And if cook with Mui Choy, I surely will prepare some lotus leaf(?) steamed bun (man tao). Make my own steamed bun sandwiches ..yummy…:p
[tags]Stew Pork, Pork Belly, kou rou[/tags]
[dels]Stew Pork, Pork Belly, kou rou[/dels]
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April 3rd, 2007 at 1:18 pm |
this is known as kau yuk rite, i dont read chiense, haha
my dad made this during cny, bought like 120 ringgit of pork …
but his version ar, real ori version, no yam and mui choy wan … only slabs of fat pork …
err and ar, after frying the pork, he pokes it with a few toothpicks, those sharp ones, dunno why - mayb to drain out the oil or to allow the skin to absorb the taste …
then he never cuts it wan when he fries it, just before steaming it, he cuts them in to big big pieces, 2 inches tall and 3 - 4 inches wide …
now i see this dish again, i will puke …
April 3rd, 2007 at 1:22 pm |
earl-ku, I think the one your father cook should be ‘dong po yuk’ lah..different with kau yuk wor..kau yuk is hakka dish and ‘dong po yuk’ is…hehehe..donno what dish..but very famous in China lah..
April 20th, 2008 at 5:22 am |
Nice recipe for kiu neuk (hakka) or kau yuk (cantonese). My mom made this dish often but without the green vegetables. Just stew pork and yam.