客家芋頭扣肉 Hakka Steamed Pork Belly with Taro

分量：2碗（中）陶瓷碗的客家芋頭扣肉

主要材料:

600克 五花肉 600克 芋頭 （去皮，切成厚片） 1小塊姜 (切片)

A） 醬料 2 塊 南乳 + 1湯匙 南乳汁 1 湯匙 蚝油 2 湯匙 醬油 1 湯匙 五香粉 1 湯匙 麻油 1 湯匙 白糖 1 茶匙 黑醬油 2湯匙 五加皮/白酒 6-8瓣 蒜米碎 80ml 清水

材料做法: 1. 五花肉洗凈，將600克 五花肉，豬皮朝下，放入沸水中煮15分鐘，撈起，放入冷水中 2. 用叉子在豬皮上戳洞，撒上1茶匙黑醬油和1湯匙醬油,塗勻上色 3. 熱油鍋，把芋頭炸至金黃色後，撈起備用 4. 再把上色的五花肉炸至金黃色撈起，放入清水中降溫，備用。 5. 炸好的五花肉稍微降溫以後，把五花肉切成厚片備用。

腌豬肉做法：

1. 把切好的五花肉厚片和 A）醬料片倒在一起，混合均勻
2. 把一片芋頭一片五花肉片的方式成疊在一起後排入陶瓷碗中
3. 五花肉皮的部分朝下擺入碗中，直到碗里完全沒有縫隙，把剩餘的醬料也倒入碗中
4. 把整碗的芋頭扣肉蓋上錫紙，放入蒸鍋，蒸上2小時
5. 用一個乾淨的大盤，將芋頭扣肉倒扣，即可享用

Hakka Steamed Pork Belly with Taro

Serving Size: 2 bowls (medium) of Hakka Steamed Pork Belly with Taro in a ceramic bowl

Ingredients:

600g pork belly 600g taro (peeled and cut into thick slices) 1 small piece of ginger (sliced)

A) Marinate Sauce 2 pieces Red Beancurd + 1 tbsp Red Beancurd juice 1 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp five-spice powder 1 tbsp sesame oil 1 tbsp sugar 1 tsp dark soy sauce 2 tablespoons wu chia pi wine/white rice wine 6-8 cloves minced garlic 80ml water

Practice:

1. Wash the pork belly, put 600g of pork belly with the pork skin down, boil it in boiling water for 15 minutes, pick it up, and put it in cold water
2. Poke a hole in the pig skin with a fork, sprinkle 1 teaspoon of dark soy sauce and 1 tablespoon of soy sauce, spread evenly and color
3. Heat the oil pan, fry the taro until golden brown, pick up and set aside
4. Fry the colored pork belly until golden brown and pick it up, put it in clean water to cool down, and set aside.
5. After the fried pork belly has cooled slightly, cut the pork belly into thick slices for later use.

Marinated pork practice:

1. Pour the thick slices of pork belly and A) Marinate Sauce together and mix well
2. Fold a piece of taro and a piece of pork belly into a ceramic bowl
3. Put the pork belly skin part down into the bowl until there are no gaps in the bowl, and pour the remaining sauce into the bowl.
4. Cover the whole bowl of taro meat with tin foil, put it in the steamer, and steam for 2 hours
5. Using a large clean plate, buckle the Hakka Steamed Pork Belly with Taro upside down and enjoy