Braised pork belly with yam is one of my family’s favorite Hakka dishes. By braising the dish for hours, the gravy and flavor are soaked completely by the meat and yam, giving you the extremely delicious bite.

Traditional way of preparing this dish is tedious and time consuming. That also part of the reason why it often only shows up on dinner tables during important festivals such as Chinese New Year. I have simplify the method and make the dish a lot easy to prepare at home. Give it a try and I’m pretty sure it will make you salivating.

正宗的芋头扣肉做法繁琐，如果你去谷歌传统芋头扣肉的做法，相信很多人一先看到要油炸一整块五花肉，脑海里就会有厨房油腻腻和被油溅到手的画面，然后就会纷纷打退堂鼓。

我分享的芋头扣肉做法相对轻松，毕竟这是是家庭式的做法。它的口味偏向新马的客家人，虽然比较省时和不费力，但美味依旧。重要的是学会了想吃就可以自己在家动手做，让家人随时可以享受芋头扣肉的滋味。

Ingredients：
1）Pork Belly – 350g
2）Taro – 250g
3）Shallot – 30g
4）Garlic – 30g

Seasoning：
1）Red Fermented Beancurd (Nam Yue) – 1 piece
2）Oyster Sauce – 1 tbsp
3）Light Soy Sauce (less sodium) – 1 tbsp
4）Cooking Wine – 1 tbsp
4）Dark Soy Sauce – 1/2 tbsp
5）Five Spice Powder – 1/4 tsp
6）Sugar – 1/2 tbsp
7）Water – 60ml

More Recipes 更多食谱：https://yeercorner.com/
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Less Sodium Light Soy Sauce 减盐生抽：https://amzn.to/2NGgHn3
Red Fermented Bean Curd 南乳：https://amzn.to/3r2Bek8
Dark Soy Sauce 老抽：https://amzn.to/3sw84KE
Cooking Wine 料酒：https://amzn.to/3kpilFw
Oyster Sauce 蚝油：https://amzn.to/2ZPR5Xg

材料：
1）五花肉 – 350g
2）芋头 – 250g
3）红葱头 – 30g
4）蒜头 – 30g

调味料：
1）南乳 – 1块
2）蚝油 – 1 tbsp
3）减盐生抽 – 1 tbsp
4）料酒 – 1 tbsp
5）老抽 – 1/2 tbsp
6）五香粉 – 1/4 tsp
7）白糖 – 1/2 tbsp
8）水 – 60ml

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