Hakka Steamed Pork Stomach with Taro (Wu Tau Kau Yuk) | The Woks of Life

Pork Stomach with Taro (芋头扣肉), or wu tau kau yuk in Cantonese (yùtóu kòu ròu in Mandarin), is home-cooked, show-stopping Chinese language consolation meals at its finest. 

On this recipe, steamed taro and pork soften collectively into an ideal centerpiece dish for Chinese language New 12 months, or every other special day.

A Present-Stopping Pork Dish

Maybe this 12 months, you’re in search of a distinct pork recipe than the previous requirements, like Judy’s hong shao rou.

This steamed pork stomach with taro is a Hakka dish that usually exhibits up on dinner tables throughout Chinese New Year festivities

For me, as a hungry—and admittedly a little bit husky—child, this Pork Stomach with Taro was among the best issues that might present up on the dinner desk. 

I keep in mind my father saying that he and his brothers additionally appeared ahead to consuming this dish in the course of the Lunar New Year. He would all the time comment that the larger and fattier the pork stomach, the higher!

Well worth the Effort

Simply because this wu tau kau yuk is a home-cooked favourite doesn’t imply it’s easy. That’s what makes it an important day dish!

It’s a must to first blanch the pork stomach, then fry it to crisp up the pores and skin. After frying, you soak the pork stomach within the blanching liquid to realize a singular texture for the pork pores and skin. The taro will get fried too, for a toasty, wealthy taste.

All the things is then sliced, marinated, and organized in a bowl in an alternating sample. The entire thing melts collectively after 90 minutes of steaming. 

However wait, there’s extra! It will get inverted onto a plate, like a meaty model of a pineapple-upside down cake.

Within the final couple minutes of preparation, you drain off the sauce, cut back it to a gravy, and pour it over the dish for shine and additional taste.  

Wu Tau Kau Yuk - pork belly and taro

Enjoyable Truth!

In Mandarin, kòu ròu (扣肉) means “inverted meat,” so any kind of dish with these two characters are cooked on this related fashion, together with Mei Cai Kou Rou—one other favourite.

Origins of Wu Tau Kau Yuk

Steamed Pork Stomach with Taro is a standard Hakka dish from China’s southern Guangdong province.

It makes use of some distinctive spices and flavorings, together with red fermented bean curd, a favourite Hakka ingredient you regularly see in braised dishes (like our Braised Pork with Arrowhead Root), together with star anise and five spice powder

These elements remodel the pork stomach and taro into an immensely flavorful fundamental dish that should be eaten with rice! 

Large taro root and hunk of pork belly on white plate

What’s Taro?

Taro, or yùtóu (芋头) in Mandarin / wu tau in Cantonese, is one among my favourite root greens. 

Starchy and really aromatic, taro is available in massive and small kinds which have totally different tastes and textures. 

The style of small taro is milder and fewer starchy than the big selection—much like yucca. For this taro and pork stomach recipe, you will want a big taro. 

Giant taro has a texture much like a russet potato, with a little bit extra physique to it. Sarah specifically loves massive taro! She describes the flavour as “nutty and buttery.”

Okay, on to the recipe…

Steamed Pork Stomach & Taro: Recipe Directions

1. Put together the sauce combination:

In a medium bowl, mix the fermented tofu, sugar, gentle soy sauce, oyster sauce, Shaoxing wine, five spice powder, white pepper, dark soy sauce, and the star anise pods (simply break the smaller pods off the principle star anise, or choose some out which have already damaged). Put aside. 

Sauce mixture, and ginger, garlic, and shallots
Sauce combination (proper), with ready ginger, garlic, and shallots (used later within the recipe).

2. Blanch pork stomach and prep taro:

Result in 6 cups of water to a boil to blanch the pork stomach (you’ll want to save this blanching water, as you’ll use it once more later).

Add 1 teaspoon sugar and a couple of teaspoons salt.

Place the pork stomach into the boiling water pores and skin aspect down. Deliver again as much as a boil, and simmer for half-hour. 

Blanching pork belly

In the meantime, lower the taro into ½-inch thick items, about 2 ½ x 3 inches in dimension.   

After half-hour, take away the pork stomach and funky utterly. Set the blanching liquid apart to chill (you will want it once more). 

Blanched pork belly on plate

When the pork stomach has cooled, use a fork to evenly pierce holes all around the pores and skin, down into the highest layer of fats. (Don’t pierce throughout to the meat.)

Piercing pork belly skin with fork

Brush ½ teaspoon dark soy sauce over the pork stomach pores and skin. Put aside for 10-Quarter-hour to air dry, or till the darkish soy sauce has dried on the floor of the pork. 

3. Fry the taro and pork stomach:

Seize a deep pot or wok that can accommodate the pork stomach. Add frying oil, and warmth to 325°F/163°C. In batches, fry the taro slices till a golden crust kinds, about 90 seconds (45 seconds per aspect if shallow frying).

Frying taro slices in oil

Put aside to chill. 

Fried taro slices

Subsequent, the pork stomach. Ensure it’s actually dry by patting it throughout with a paper towel.

With the pot lid in a single hand, use a steel wok spatula or tongs to fastidiously decrease the pork stomach into the oil skin-side down. Instantly cowl the pot to catch any oil splatter. 

Lowering pork belly into pot of oil

Flip off the warmth, and let the pork shallow fry for 3 minutes (the pork pores and skin is the half you’re involved with frying), or till the oil stops splattering (that means any residual moisture has cooked off).

Many recipes use extra oil to deep-fry the pork, however it’s too messy. Once more, crucial level is to ensure the pores and skin is fried.

4. Soak the fried pork stomach within the blanching liquid:

Take away the pork stomach from the oil, and place it again into the pot of cooled blanching liquid (I moved my liquid to a bowl so it might cool sooner). Soak for 10 minutes. 

Putting fried pork belly into cooled blanching liquid

This step appears counterintuitive after frying, however soaking the pork stomach (significantly the pores and skin) within the blanching liquid provides it a luxuriously tender but springy and chewy texture.

After 10 minutes, take away the pork stomach from the pot, and put aside to chill additional. Take away ¾ cup of the blanching liquid, and put aside. 

Blanched, fried, and soaked pork belly cooling on cutting board

Tip!

You need to use the remaining blanching liquid as a starter for pork soup or for stir-fry recipes calling for hen or pork inventory! 

5. Cook dinner the marinade & marinate pork: 

In the meantime, cook dinner the marinade. Warmth a wok or saucepan over medium warmth. Add 2 teaspoons of vegetable oil, together with the ginger.

Let the ginger brown evenly for about 15 seconds.

Frying ginger in pan

Subsequent, add the garlic and shallots, and cook dinner till translucent, about 1 minute.

Adding garlic and shallots to pan with ginger

Add the sauce combination you ready earlier, together with ½ cup of the reserved pork blanching water.

Adding sauce mixture to ginger, garlic, and shallots

Simmer for 1 minute, take away from the warmth, and funky. 

Simmering marinade mixture

When the pork stomach is cool sufficient to deal with, slice it into 2 ½ x 3 inch items at a ½-inch thickness (roughly the identical dimension and form because the taro).

Slicing pork belly into 1/2 inch thick slices

Switch the pork stomach to a big bowl, and pour the cooled marinade over it.

Pouring marinade sauce over pork belly
Pork belly and marinade sauce

Marinate for not less than 1 hour, tossing with a rubber spatula each 20 minutes for probably the most even and efficient marinating. (Can marinate longer, even in a single day.) 

6. Assemble & steam:

Choose a spherical heat-proof bowl, ideally 3-inches deep. 

Organize the pork stomach and taro slices across the bowl in alternating items, with the pork stomach skin-side down (when it’s flipped, it is going to be skin-side up).

Earlier than including every particular person piece of taro to the bowl, fastidiously coat each with the pork stomach marinade (the taro is delicate, so you actually do need to coat each bit individually). 

Dipping taro slice into marinade sauce

See how the marinated pork stomach and taro (simply dipped in the identical marinade) are organized in an alternating sample?

Arranging taro and pork belly in steaming bowl

Fill in the complete bowl…

Taro and pork belly arranged in bowl

To fill any cracks, it’s possible you’ll need to slice among the pork stomach and taro into smaller items:

Sliced pork belly

The pork stomach and taro ought to match into the bowl snugly, with as few gaps as doable.

Pork belly and taro filling bowl

As soon as all of the taro and pork stomach is within the bowl, pour any remaining marinade evenly excessive.

Pouring marinade over taro and pork belly

Put together a steamer with simmering water. When the water is at a boil, place the bowl into the steamer.

Bowl of taro and pork belly in steamer

Steam for 90 minutes over medium warmth. The water needs to be effervescent sufficient to generate a great quantity of steam. Periodically test the steamer so as to add extra boiling water when wanted. 

Pork Belly and Taro after steaming
What the pork stomach and taro appears like after steaming for 90 minutes.

7. Sauce & Serve

After steaming, fastidiously pour off the recent liquid from the pork and taro right into a wok or saucepan (you need to use a rubber spatula to carry the pork and taro in place whereas pouring).

Pouring liquid from steamed taro and pork belly into saucepan

Return the bowl to the steamer with the warmth off, and canopy to maintain it heat. 

Add the remaining ¼ cup of the reserved pork stomach blanching water to the sauce, and produce to a simmer over medium warmth. Progressively add the cornstarch slurry till the sauce is thick and shiny, and coats a spoon.

Stirring cornstarch slurry into sauce

Give it a style, and season with a pinch of salt or drizzle of soy sauce if wanted. 

Seize a plate or shallow bowl to serve the pork stomach in. Put it on prime of the pork and taro bowl.

Placing serving plate on top of bowl

Rigorously flip it over.

Inverted bowl on serving plate

Twist the recent bowl 1 / 4 of a flip to make sure the taro and pork will not be caught to the bowl…

Grabbing hot bowl with a towel

And raise it up, leaving the pork and taro behind in a dome. 

Dome of pork belly and taro

Pour the sauce excessive…

Pouring sauce over the top of pork belly and taro

And garnish with chopped scallions if desired. Serve!

Wu Tau Kau Yuk, garnished with scallions

Steamed Pork Stomach with Taro

Pork Stomach with Taro (芋头扣肉), or wu tau kau yuk in Cantonese (yùtóu kòu ròu in Mandarin), is home-cooked, show-stopping Chinese language consolation meals at its finest.

Hakka Steamed Pork Belly with Taro

serves: 6

Elements

For the remainder of the dish:

Directions

Put together sauce combination:

  • In a medium bowl, mix the fermented tofu, sugar, gentle soy sauce, oyster sauce, Shaoxing wine, 5 spice powder, white pepper, darkish soy sauce, and the star anise pods (simply break the smaller pods off the principle star anise, or choose some out which have already damaged). Put aside.

Blanch pork stomach and prep taro:

  • Result in 6 cups of water to a boil to blanch the pork stomach (you’ll want to save this blanching water, as you’ll use it once more later). Add 1 teaspoon sugar and a couple of teaspoons salt. Place the pork stomach into the boiling water pores and skin aspect down. Deliver again as much as a boil, and simmer for half-hour.

  • In the meantime, lower the taro into ½-inch thick items, about 2 ½ x 3 inches in dimension.

  • After half-hour, take away the pork stomach and funky utterly. Set the blanching liquid apart to chill (you will want it once more later).

  • When the pork stomach has cooled, use a fork to evenly pierce holes all around the pores and skin, all the way down to the highest layer of fats. (Don’t pierce throughout to the meat.)

  • Brush ½ teaspoon darkish soy sauce over the pork stomach pores and skin. Put aside for 10-Quarter-hour to air dry, or till the darkish soy sauce has dried on the floor of the pork.

Fry the taro and pork stomach:

  • Seize a deep pot or wok that can accommodate the pork stomach. Add frying oil, and warmth to 325°F/163°C. In batches, fry the taro slices till a golden crust kinds, about 90 seconds (45 seconds per aspect). Put aside to chill.

  • Subsequent, the pork stomach. Ensure it’s actually dry by patting it throughout with a paper towel. With the pot lid in a single hand, use a steel wok spatula or tongs to fastidiously decrease the pork stomach into the oil skin-side down. Instantly cowl the pot to catch any oil spatter.

  • Flip off the warmth, and let the pork shallow fry for 3 minutes (the pork pores and skin is the half you’re involved with frying), or till the oil stops splattering (that means any residual moisture has cooked off). Many recipes use extra oil to deep fry the pork, however it’s too messy. Once more, crucial level is to ensure the pores and skin is fried.

  • Soak the fried pork stomach within the blanching liquid:

  • Take away the pork stomach from the oil, and place it again into the pot of cooled blanching liquid. Soak for 10 minutes.

  • This step appears counterintuitive after frying, however soaking the pork stomach (significantly the pores and skin) within the blanching liquid provides it a luxuriously tender but springy/chewy texture.

  • After 10 minutes, take away the pork stomach from the pot, and put aside to chill additional. Take away ¾ cup of the blanching liquid, and put aside.

Cook dinner the marinade & marinate pork:

  • In the meantime, cook dinner the marinade. Warmth a wok or saucepan over medium warmth. Add 2 teaspoons of vegetable oil, together with the ginger. Let the ginger brown evenly for about 15 seconds. Subsequent, add the garlic and shallots, and cook dinner till translucent, about 1 minute. Add the sauce combination you ready earlier, together with ½ cup of the reserved pork blanching water. Simmer for 1 minute, take away from the warmth, and funky.

  • When the pork stomach is cool sufficient to deal with, slice it into 2½x3-inch items at ½-inch thickness (roughly the identical dimension/form because the taro). Switch the pork stomach to a big bowl, and pour the cooled marinade over it. Marinate for not less than 1 hour, tossing with a rubber spatula each 20 minutes for probably the most even and efficient marinating. (Can marinate longer, even in a single day.)

Assemble & steam:

  • Choose a spherical heat-proof bowl, ideally 3-inches deep.

  • Organize the pork stomach and taro slices across the bowl in alternating items, with the por stomach skin-side down (when it’s flipped, it is going to be skin-side up). As you assemble, fastidiously coat every particular person piece of taro with the pork stomach marinade (the taro is delicate, so you actually do need to coat each bit individually).

  • To fill any cracks, slice among the pork stomach and taro into smaller items. It ought to match into the bowl snugly, with as few gaps as doable. As soon as all of the taro and pork stomach is within the bowl, pour any remaining marinade evenly excessive.

  • Put together a steamer with simmering water. When the water is at a boil, place the bowl into the steamer, and steam for 90 minutes over medium warmth. The water needs to be effervescent sufficient to generate a great quantity of steam. Periodically test the steamer so as to add extra boiling water when wanted.

Sauce & Serve

  • After steaming, fastidiously pour off the recent liquid from the pork and taro right into a wok or saucepan (use a rubber spatula to carry the pork and taro in place whereas pouring). Return the bowl to the steamer with the warmth off, and canopy to maintain it heat.

  • Add the remaining ¼ cup of the reserved pork stomach blanching water to the sauce, and produce to a simmer over medium warmth. Progressively add the cornstarch slurry till the sauce is thick and shiny, and coats a spoon. Give it a style, and season with a pinch of salt or drizzle of soy sauce if wanted.

  • Seize a plate or shallow bowl to serve the pork stomach in. Put it on prime of the pork and taro bowl, and punctiliously flip it over. Twist the recent bowl 1 / 4 of a flip to make sure the taro and pork will not be caught to the bowl, and raise it up, leaving the pork and taro behind in a dome.

  • Pour the sauce excessive, garnish with chopped scallions if desired, and serve!

Suggestions & Notes:

Use the remaining pork stomach blanching liquid for soups or different recipes calling for pork or hen inventory. 

diet details

Energy: 642kcal (32%) Carbohydrates: 26g (9%) Protein: 17g (34%) Fats: 55g (85%) Saturated Fats: 25g (125%) Ldl cholesterol: 68mg (23%) Sodium: 959mg (40%) Potassium: 656mg (19%) Fiber: 4g (16%) Sugar: 3g (3%) Vitamin A: 78IU (2%) Vitamin C: 4mg (5%) Calcium: 128mg (13%) Iron: 2mg (11%)

Chines Cooking