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 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:
Boil some water in a pot or wok, and put the pork belly in. Cook for 5 to 10 minutes to remove impurities.
Remove, clean and poke the skin and meat with a fork.
Rub some light soy sauce and pepper on the pork belly.
Leave aside to marinate for 30 minutes.
Skin and cut the yam into 7 mm thick, not too thin or too thick.
Lightly fry the yam pieces until slightly brown. Dish out and put aside.
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.
Dish the meat out and set aside to cool before cutting into thick slices like the yam.
Arrange the meat (skin side down) and yam alternately in a heat-proof tray. Set aside.
In a wok, heat some oil to saute the minced garlic and onion. Add in fermented bean curd and tau cheow until oil separates.
Add in the rest of the ingredients along with water, and cook for 2 minutes.
Pour the sauce mixture onto the meat and yam.
Put some seedless dried red dates on the dish, to give the dish some sweetness.
Steam until the desired softness of meat and yam is achieved. Minimum 1 hour.
Check water level and replenish steaming water.
Let the khao yoke cool a bit before inverting it onto a serving plate.
Another view of mother-in-law's homemade Khau Yoke (17 April 2013)
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Please use the information on this page as guidance only. The author endeavours to update the information on this page from time to time, but regrets any inaccuracies if there be any.
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