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Hakka Steamed Pork Belly with Taro
Hakka Steamed Pork Belly with Taro

Before you jump to Hakka Steamed Pork Belly with Taro recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been conditioned to believe that comfort foods are not good and should be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. Several foods honestly do elevate your mood when you consume them. If you feel a little bit down and in need of an emotional pick me up, try several of these.

Make a trail mixfrom a variety of seeds and nuts. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these foods are rich in magnesium, which helps to boost serotonin levels. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The more of this chemical in your brain, the happier you’ll feel. Not only that but nuts, specifically, are a terrific source of protein.

So you see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to hakka steamed pork belly with taro recipe. To make hakka steamed pork belly with taro you need 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to prepare Hakka Steamed Pork Belly with Taro:
  1. Take 400 g Pork belly
  2. Take Taro / Yam
  3. Get 1 cube preserved red beancurd
  4. Get 2 tsp red beancurd sauce
  5. Provide 1 tbsp crystal sugar
  6. Prepare 1 tbsp soy sauce
  7. Get Dark soy sauce
  8. Provide 1 tbsp Shaoxing wine
  9. Prepare 1/2 cup water
  10. Get 2 pcs star anise
  11. Prepare 2 cloves minced garlic
  12. Prepare slices Some ginger
  13. Use Some spring onion
Steps to make Hakka Steamed Pork Belly with Taro:
  1. Soak the block pork belly in hot water with ginger and spring onion for 30 minutes. Remove and use a knife to scrap off white residue on the skin. Use a sharp object to poke many holes on the skin.
  2. Brush a layer of dark soy sauce on the whole block of meat. Cut the block meat into about 1cm thick each piece. Cut the taro as same size as the meat.
  3. Add 1tbsp oil in pan. Fry garlic till aromatic. Add in sauce mixture. Place pork meat in the mixture. You can marinate the meat with this sauce for 30 minutes to 1 hour.
  4. Place the marinated meat in a steaming plate. Place side by side 1pc meat and alternate 1pc taro. Pour in the marinade sauce.
  5. Steam for 90 minutes in low heat. Add water if necessary into the steaming pot. Garnish with spring onion and coriander on top and serve.

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