Steamed Pork Belly with Salted Black Beans in Hakka Style

Tested Recipe with Slight Adjustment Adapted from An Inspiring Collection of Hakka Foods



500g pork belly (with skin)

400g yam

30g baby dried shrimps (rinsed and drained)

30g crispy pork fat (chopped)

2 tbsp salted black beans

1 tbsp light soy sauce

1 tsp dark soy sauce

2 tbsp chopped shallot

1 tsp chopped garlic

½ tsp corn starch mixed with 1 tsp water

200ml pork stock


1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 tsp sugar


Some cilantro and shredded red chilli

Preparation Instructions:

  1. Rinse pork belly, and cook in the boiling water for 15 minutes. Dish out, soak in the cold water, and leave to cool.
  2. Dish out pork belly, pat-dry, and prick holes over the pig’s skin with a fork or needle, rub skin all over with light soy sauce and dark soy sauce. Deep-fry in the hot oil over high heat for 8 minutes until golden brown (skin side down). Dish out, soak in the cold water for 20 minutes, remove pork belly, and cut into thick slices.
  3. Peel yam, cut into slices as thick as the pork belly pieces, deep-fry in the hot oil over high heat until golden in colour, remove from heat, drain well.
  4. Heat up 2 tbsp oil in the preheated wok to saute shallot and garlic over a low heat until fragrant. Add in baby dried shrimps, crispy pot fat, salted black beans and seasonings, toss well. add pork stock, bring to boil, and thickening with some corn starch solutions. Remove from heat, leave to cool, then add in pork belly slices and yam, mix well.
  5. Arrange the pork belly slices (skin side down) ad yam slices in a deep bowl alternately, transfer the salted black bean sauce to the pork belly and yam. Cover it with aluminium foil, steam in the preheated steamer over high heat for 1 hour or until the pork belly slices and yam are tender and the flavour has been absorbed.
  6. Dish out, garnish with some cilantro and shredded red chilli. Serve hot.

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