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Khau Yoke 扣肉 Recipe

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Our homemade Khau YokeMy wife's homemade Khau Yoke (17 April 2013)


Khau Yoke (Traditional/Simplified Chinese: 扣肉) is a local Penang dish that is often made at home. Although of Hakka origin, I have seen khau yoke making an appearance in the menu of many local restaurants in Penang. This is a dish of pork belly alternating with yam (or rather, taro).

My wife often makes khau yoke at home. On this page I want to share with you her recipe.

My mother-in-law's Khau YokeMy mother-in-law's Khau Yoke (17 April 2013)


Recipe for Khau Yoke

Ingredients:
  • Pork belly
  • Light soy sauce
  • Ground white pepper
  • Yam (taro)
Sauce ingredients:
  • Garlic- minced
  • Onion- minced
  • Red fermented bean curd (Nam Yee) and some of the red juice
  • Tau Cheow - fine paste
  • Sugar
  • Five spice powder
  • Light soy sauce
  • Shaoxing wine
  • Oyster sauce
  • Sesame oil
  • Water
  • Seedless dried red dates
Method:
  1. Boil some water in a pot or wok, and put the pork belly in. Cook for 5 to 10 minutes to remove impurities.
  2. Remove, clean and poke the skin and meat with a fork.
  3. Rub some light soy sauce and pepper on the pork belly.
  4. Leave aside to marinate for 30 minutes.
  5. Skin and cut the yam into 7 mm thick, not too thin or too thick.
  6. Lightly fry the yam pieces until slightly brown. Dish out and put aside.
  7. Deep fry the seasoned pork belly, skin side down until pork skin is lightly brown, then turn over and fry the meaty side until light brown too.
  8. Dish the meat out and set aside to cool before cutting into thick slices like the yam.
  9. Arrange the meat (skin side down) and yam alternately in a heat-proof tray. Set aside.
  10. In a wok, heat some oil to saute the minced garlic and onion. Add in fermented bean curd and tau cheow until oil separates.
  11. Add in the rest of the ingredients along with water, and cook for 2 minutes.
  12. Pour the sauce mixture onto the meat and yam.
  13. Put some seedless dried red dates on the dish, to give the dish some sweetness.
  14. Steam until the desired softness of meat and yam is achieved. Minimum 1 hour.
  15. Check water level and replenish steaming water.
  16. Let the khao yoke cool a bit before inverting it onto a serving plate.

Our homemade Khau YokeAnother view of mother-in-law's homemade Khau Yoke (17 April 2013)


材料：
  1. 五花肉
  2. 生抽
  3. 胡椒粉
  4. 芋头
调味料：
  1. 蒜茸
  2. 葱头- 剁碎
  3. 南乳- 加一点南乳汁 - 压烂
  4. 豆酱碎
  5. 糖
  6. 五香粉
  7. 生抽
  8. 绍兴酒
  9. 蚝油
  10. 麻油
  11. 水
  12. 去核红枣
做法：
  1. 把五花肉放进烧开了的水，煮10至20分钟至熟，除杂质。
  2. 捞起过清水，用叉插猪皮和肉，抹生抽，胡椒粉，腌30 分钟。
  3. 芋头去皮切块，7毫米厚。
  4. 烧热锅， 加油煎芋头片至浅黄色。捞起沥干油分， 放置备用。
  5. 锅内放油，放入五花肉炸至四面都呈金黄色。捞起切成像芋头片厚，放置备用。
  6. 留油一大湯匙，爆香蒜茸，葱头，放入南乳，豆酱碎，炒至出油。加入调味料和水， 烧滚两分钟。熄火，备用。
  7. 准备一个深碗，拿花肉皮向下，和芋头片间隔相叠排放在碗中，将汁料淋在芋头和花肉上。汁料要完全覆盖着花肉和芋头，如汁料 不够， 可加水。 放一些红枣在上面。
  8. 大火蒸1-2 小时至肉软。
  9. 准备享用时， 先将汁倒出，放上一个碟子，再将芋头和花肉倒扣过来，淋上汁。
  10. 趁热配饭享用。

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Dear visitor, thank you so much for reading this page. My name is Timothy Tye and my hobby is to find out about places, write about them and share the information with you on this website. I have been writing this site since 5 January 2003. Originally (from 2003 until 2009, the site was called AsiaExplorers. I changed the name to Penang Travel Tips in 2009, even though I describe more than just Penang but everywhere I go (I often need to tell people that "Penang Travel Tips" is not just information about Penang, but information written in Penang), especially places in Malaysia and Singapore, and in all the years since 2003, I have described over 20,000 places.

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