Happy new year! I’m starting fresh in 2016 with a more organized blogging schedule.
Today, I’d like to share a Hakka dish. Hakka is not a specific location of China but is the name of a group of people whose ancestral homes are chiefly from the Hakka-speaking provincial areas of Guangdong, Fujian, Jiangxi,Guangxi, Sichuan, Hunan, Zhejiang, Hainan and Guizhou. The Chinese characters for Hakka (客家) literally mean “guest families”. In a series of migrations, the Hakkas moved and settled in their present areas in Southern China, and from there, substantial numbers migrated overseas to various countries throughout the world.
This dish is simple but flavorful with majority of flavoring coming from the red bean curd that are sold in jars at many Chinese supermarket. It tastes similar to the Korean’s red pepper paste. I swear the smell makes my mouth water each time I open the jar.
Inside, you will see small cubes of tofu soaked well in the creamy red sauce. In this recipe, we will only need 3-4 cubes of tofu. There are many other Chinese dishes that use this ingredients which I will share more later on.
Now let’s get started!
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A simple yet flavorful dish from the Hakka people of China.
Place pork in a pot and add water just enough to cover the meat completely. Turn on the stove to medium heat. Cook for about 10 minutes and turn off heat. Remove pork from the pot but keep the liquid.
Add 2 tbsp of vegetable oil in a pan and turn on to medium heat. Place pork flat on the pan and cook until light golden brown. Quickly, cover the pan with lid. BE CAREFUL OF OIL SPLATTERING.
It takes about 2 minutes per side to brown.
Remove the pork from pan and set it aside for later use.
In the same pan, lay taro flat and pan fry until each side is brown. This will take about 4 minutes for each side.
Remove the taro from pan after each side is golden brown. Add five spice powder, white pepper powder and salt. Mix well to evenly coat each piece of taro.
Arrange taro and pork together.
Combine ginger, scallion, onion and garlic in food processor and mix until it becomes a paste.
Add the paste in an oiled pan and turn on the stove to medium heat. Stir and then add the star anise and fermented tofu. Mix well until tofu is crumbled then add about 1 1/2 cup of the liquid from cooking the pork earlier.
Pour the cooked marinade over the pork and taro.
Heat 5 cups of water in a steamer.
Once water starts to boil, add the taro and pork. Cover with a lid and steam for 20 minutes.
Carefully remove from steamer and garnish with chopped scallion. Serve hot with cooked white rice.