Does anyone got the english version on how to make 芋头扣肉?
Thank a million!!
- Anonymous1 decade agoFavorite Answer
1.5 lbs to 2lbs of pork sirloin (with fat part attached)
5 cubes of Nam Yue
1 medium sized taro, cut into slices and halved (yield about 12 to 16 pieces)
4 cloves of garlic, minced
2 small shallots, minced
3 tbsp dark soy sauce
3 tbsp Chinese cooking wine
1 tbsp sugar
1 tsp 5 spice powder
1 tbsp dark soy sauce
1 tbsp light soy sauce
Lettuce for garnish
1)Poke holes around the pork sirloin and marinate with 3 tbsp dark soy sauce for 1 hour.
2)Heat 2 tbsp cooking oil in frying pan on medium heat. Fry the taro and turn for 5 minutes. Lift up and use paper towel to absorb oil on taro surface.
3)Cut the pork sirloin meat into 3 or 4 parts and pan fry in the same pan for 10 minutes, turning sides at 5mins. Take out and let cool before cutting into thinner slices of 1 inch thick(yield up to 12 to 15 slices).
4)Combine the Nam Yue, cooking wine, garlic & shallots, 1 tbsp of black soy sauce & light soy sauce, sugar and 5 spice powder in big bowl. Add in the meat and marinate and coat evenly.
5)Use a medium size bowl to arrange the taro and pork slices alternately and compact. Pour in marinate liquid into bowl. Set up wok and boil water. Once water is ready, turn the heat down to medium.
6)Place bowl of taro and meat in steamer and steam for 1hr 30 mins to 1hr 45 mins (adding more water for steaming along the way), depending on the amount of the meat. Or till the taro is soft enough and the meat is tender and breaks off easily when touched.
7)Let sit in the same bowl for 10 minutes. Arrange the lettuce in another bowl or high rimmed plate. Take the lettuce plate or bowl and turn around and put on top of the taro and meat bowl.
8)Turn the taro and meat bowl upside down so that the contents are now in the lettuce bowl/plate. Slowly release and the contents will stay compact and arranged.