HAKKA PORK BELLY RECIPES

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HAKKA-STYLE SQUID AND PORK BELLY STIR-FRY RECIPE | ALLRECIPES



Hakka-Style Squid and Pork Belly Stir-Fry Recipe | Allrecipes image

Authentic flavors of Taiwanese and Hakka cuisine come together in this stir-fry featuring pork belly, squid, and dried bean curd.

Provided by Orange IsYellow

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1 teaspoon vegetable oil
½ pound pork belly, or more to taste
1 (6 ounce) package dried bean curd
1 squid
1 green bell pepper, chopped
1 clove garlic, chopped
¼ cup water
2?½ tablespoons soy sauce
4 teaspoons cooking wine
1 tablespoon white sugar
1 teaspoon ground white pepper
¾ cup chopped celery
1 cup garlic sprouts, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
  • Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.

Nutrition Facts : Calories 367 calories, CarbohydrateContent 27.6 g, CholesterolContent 43.7 mg, FatContent 16.2 g, FiberContent 1.8 g, ProteinContent 30.9 g, SaturatedFatContent 2.8 g, SodiumContent 1052.7 mg, SugarContent 4.9 g

HAKKA-STYLE SQUID AND PORK BELLY STIR-FRY RECIPE | ALLRECIPES



Hakka-Style Squid and Pork Belly Stir-Fry Recipe | Allrecipes image

Authentic flavors of Taiwanese and Hakka cuisine come together in this stir-fry featuring pork belly, squid, and dried bean curd.

Provided by Orange IsYellow

Categories     World Cuisine    Asian    Chinese

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1 teaspoon vegetable oil
½ pound pork belly, or more to taste
1 (6 ounce) package dried bean curd
1 squid
1 green bell pepper, chopped
1 clove garlic, chopped
¼ cup water
2?½ tablespoons soy sauce
4 teaspoons cooking wine
1 tablespoon white sugar
1 teaspoon ground white pepper
¾ cup chopped celery
1 cup garlic sprouts, chopped

Steps:

  • Heat oil in a large skillet over medium heat. Add pork belly and fry until oil is released, 5 to 7 minutes. Add bean curd and fry until it turns yellow, 3 to 5 minutes. Add squid, bell pepper, and garlic; fry another 3 to 5 minutes.
  • Add water, soy sauce, and cooking wine to the skillet with the pork belly mixture. Add sugar and white pepper; fry for 3 minutes. Add celery and garlic sprouts; fry until fragrant, about 3 minutes more.

Nutrition Facts : Calories 367 calories, CarbohydrateContent 27.6 g, CholesterolContent 43.7 mg, FatContent 16.2 g, FiberContent 1.8 g, ProteinContent 30.9 g, SaturatedFatContent 2.8 g, SodiumContent 1052.7 mg, SugarContent 4.9 g

HAKKA BRAISED PORK BELLY RECIPE (HAKKA ZHAR YOKE) ?????? ...
Apr 25, 2020 · Hakka Braised Pork Belly is a classic Hakka dish, commonly known as Hakka Zhar Yoke (?? Hakka Fried Pork). Often served during Chinese New Year or any festive occasions, this dish is juicy and bursting with flavour. This braised pork belly dish is characterized as salty, fragrant and umami.
From huangkitchen.com
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HAKKA BRAISED PORK BELLY RECIPE ?????? | HUANG KITCHEN ...
From m.youtube.com
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HAKKA BRAISED PORK BELLY — NOODLEGARAGE
Sep 06, 2016 · Recipe: Slice the pork belly into small pieces around 1/2 inch by 1 inch. Heat a stock pot of water and boil the pork belly for 10 minutes with 4 slices of ginger and 2 spring onions. Drain and let cool. Heat oil in a wok to medium hot and add 2 tablespoons of sugar.
From noodlegarage.com
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HAKKA PORK BELLY WITH YAM - MESSY WITCHEN
2-3 pieces lettuce (optional) Method: 1. Bring a pot of water to boil and blanch pork for 5 minutes and then submerge into cold water. Drain and prick skin and meat with a fork for the seasoning to penetrate. 2. Marinate pork with light soy sauce and pepper for 30 minutes. 3. Deep fry yam slices until lightly browned.
From messywitchen.com
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EASY HAKKA FRIED PORK BELLY WITH RED FERMENTED BEANCURD ...
Oct 01, 2016 · Directions. Step 1 MAKE MARINATE: Pour 3 tbsp of Chinese cooking wine and 1 tbsp of sugar into a container. Add 3 pieces of red beancurd and mash with a spoon. Mix well. Step 2 CHOP PORK: Chop pork belly into bite-size pieces. Add into container. Step 3 EXTRACT JUICE FROM SHALLOTS: Peel shallots and chop off the roots. Pound or blend shallots. With both of your hands, cup the pounded shallots ...
From newmalaysiankitchen.com
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HAKKA DEEP FRIED PORK BELLY – MY RECIPES BLOG
Oct 22, 2019 · Pat dry the pork belly slices with paper kitchen towels. Rub mixture of salt, white pepper powder and five spice powder onto the pork belly slices for at least 30 minutes. In a bowl, mix together preserved red bean curd, light soya sauce and dark soya sauce and used it to marinate the seasoned pork belly.
From recipes-live.com
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SALTED PORK BELLY - HAKKA STYLE (?????) - IT'S MY DISH
Sep 14, 2015 · Garnish: ¼ cup of chopped leeks. Instructions. In a mixing bowl, mix all the ingredients. Add in the pork belly and massage the meat with the marinade for about 1 minute. Put everything in a plastic bag and refrigerate for 2 to 5 days, turning the meat over daily. Remove and place on a baking rack with fat side up.
From itsmydish.com
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HAKKA BRAISED PORK BELLY — NOODLEGARAGE
Sep 06, 2016 · Recipe: Slice the pork belly into small pieces around 1/2 inch by 1 inch. Heat a stock pot of water and boil the pork belly for 10 minutes with 4 slices of ginger and 2 spring onions. Drain and let cool. Heat oil in a wok to medium hot and add 2 tablespoons of sugar.
From noodlegarage.com
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EASY HAKKA FRIED PORK BELLY WITH RED FERMENTED BEANCURD ...
Oct 01, 2016 · Directions. Step 1 MAKE MARINATE: Pour 3 tbsp of Chinese cooking wine and 1 tbsp of sugar into a container. Add 3 pieces of red beancurd and mash with a spoon. Mix well. Step 2 CHOP PORK: Chop pork belly into bite-size pieces. Add into container. Step 3 EXTRACT JUICE FROM SHALLOTS: Peel shallots and chop off the roots. Pound or blend shallots. With both of your hands, cup the pounded shallots ...
From newmalaysiankitchen.com
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FRIED PORK BELLY HAKKA STYLE - QUICK AND EASY RECIPE ...
Aug 02, 2021 · Fried pork belly is a traditional Hakka recipe that uses fermented beancurd and Chinese five-spice powder as the main ingredients to marinate the meat. It has become a popular dish among the Chinese family due to its simplicity and unique savory taste. Prep Time 15 minutes.
From tasteasianfood.com
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HAKKA STEAMED PORK BELLY WITH TARO (WU TAU KAU YUK) - THE ...
Feb 04, 2021 · Origins of Wu Tau Kau Yuk. Steamed Pork Belly with Taro is a traditional Hakka dish from China’s southern Guangdong province. It uses some unique spices and flavorings, including red fermented bean curd, a favorite Hakka ingredient you frequently see in braised dishes (like our Braised Pork with Arrowhead Root), along with star anise and five spice powder.
From thewoksoflife.com
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ANNIELICIOUS FOOD: HAKKA BRAISED PORK BELLY WITH DRIED ...
Mar 04, 2016 · This recipe has some similarity to my previous Hakka Simmered Pork Belly with Preserved Mustard Green (???????), but this one taste more Umami. The skill in Hakka cuisine lies in the ability to cook meat thoroughly without hardening it, and to bring out the proteinous flavor (Umami Taste) of the meat.
From annieliciousfood.blogspot.com
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HAKKA SLOW BRAISED PORK BELLY WITH PRESERVED MUSTARD,( MUI ...
Oct 05, 2014 · Then slice the pork thinly. Next heat up the wok and stir fry the preserved mustard till dry and remove from heat. Put a tbsp of oil and sauté the garlic till fragrant. Add the pork belly and stir fry about 5 minutes with the dark and light soy sauce. Next put in the preserved mustard, sugar and mix well.
From alexislayww.wordpress.com
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MINTY'S KITCHEN: HAKKA BRAISED PORK BELLY WITH BLACK ...
Sep 30, 2010 · Hakka Braised Pork Belly With Black Fungus (????) Blanch pork in boiling water for 30 seconds. Drain well and season the meat with marinade ingredients. Set aside. Deep fry the marinated pork. Transfer to a plate. Stir fry fungus for a minute. Dish out and set aside. Saute minced garlic, shallots and ginger until fragrant.
From mintyskitchen.blogspot.com
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(NON-HALAL) BRAISED FRIED PORK BELLY - HAKKA STYLE(????)
Jul 07, 2009 · The photos really make the dish tempting! Thanks for sharing the fermented red beancurd (??) photo. My mother-in-law is a Hakka and there's high correlation in between yours recipe and my in-law's Stewed Hakka Fried Pork Belly with Black Fungus Recipe ("zhar yoke" or ????). September 30, 2009 at 2:12 AM
From cookingcrave.blogspot.com
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AUNTIE RUBY'S HAKKA DEEP FRIED PORK - THE FOOD CANON
Jul 03, 2011 · Cut into 1½" to 2 inch pieces . 2. Mix all ingredients and marinate the pork pieces for at least 4 hours or overnight. 3. Mix the 3 types of flour thoroughly. 4. Heat oil in wok for deep frying. 5. Dip the pork pieces into the flour and coat lightly.
From foodcanon.com
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HAKKA ZHAR YOKE (DEEP FRIED PORK) RECIPE | IEATISHOOTIPOST
Mar 20, 2018 · Remove the skin and slice pork belly into slices 1.2cm thick. 2. Process the marinade and add to pork belly. Marinade overnight or at least 4 hours. 3. Remove the pork belly and dust with flour. Leave to rest for 30mins for the flour to absorb the marinade. 4. Fry at 180°C for 5 mins.
From ieatishootipost.sg
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EASY ASIAN FOOD RECIPES: HAKKA STEAMED PORK BELLY WITH YAM ...
Sep 25, 2009 · Method : 1. Cut pork belly into 3-4 big chunks and mix with marinade ingredients. Deep-fry in hot oil until golden brown and pork skin firm up and crispy. Dish up and rinse with water. Keep aside. 2. Use a fork (or toothpick) to prick some holes on the skins to allow the pork to absorb gravy later.
From gladyskockhomeculinary.blogspot.com
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HAKKA FRIED PORK BELLY RECIPE BY YUPIMPHY - COOKPAD
Steps. Marination- put red beancurd, sugar, soya beancurd, Hao Tiao Chiew, white pepper spice powder in bowl and mix well. Add the pork belly in to the bowl for Marination, keep in the refrigerator for 2hr or overnight before frying. Before frying- plate the corn flours on the plate, mix well the marinated pork belly with corn flours. (put a side)
From cookpad.com
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HAKKA PORK BELLY WITH YAM | PORK BELLY, PORK BELLY RECIPES ...
Sep 29, 2014 - Pork belly with yam (???? wu tau kau yoke) is a Hakka dish and it’s one of my favorite Chinese food. Just thinking about it ahhh… lau hau sui (salivate). Problem is not many Chinese restaurant offer this dish in their menu. Ummph maybe coz this dish is of Hakka originated and my town consist of majority Hokkien? The only place to order this dish (I know of) is at ...
From pinterest.com
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