客家芋頭扣肉

Hakka Taro and Braised Pork Belly

材料 Ingredients

• 豬腩肉 Pork belly — 500克 / 500 g
• 芋頭 Taro — 400克 / 400 g
• 南乳 Fermented red bean curd — 適量 / to taste
• 柱侯醬 Chu Hou paste — 適量 / to taste
• 蠔油 Oyster sauce — 適量 / to taste
• 老抽 Dark soy sauce — 適量 / to taste
• 鹽 Salt — 適量 / to taste
• 糖 Sugar — 1湯匙 / 1 tbsp
• 蔥、薑、蒜 Green onion, ginger and garlic — 切粒 / finely chopped

做法 Method

1. 處理豬腩肉 Prepare the pork belly
豬腩肉洗淨，放入滾水中汆燙，撈起瀝乾。趁表面仍然乾爽時，均勻塗上老抽上色，再用叉在豬皮表面刺上小孔，方便炸製時出油及入味。最後將豬腩肉徹底抹乾。
Blanch the pork belly in boiling water, then drain well. While the surface is still dry, coat it evenly with dark soy sauce for colour. Prick the skin with a fork to help release the fat and absorb the flavour during frying. Pat the pork belly completely dry.
2. 炸香豬腩肉 Fry the pork belly
燒熱油鍋，先用中小火將豬腩肉放入油中炸，避免油溫過高而爆油。炸至豬皮金黃酥脆後，撈起瀝油，立即放入清水中浸泡，直至豬皮表面形成虎皮狀。取出後瀝乾水分，待豬腩肉冷卻至不燙手，再切成厚片。
Heat the oil over medium-low heat before carefully adding the pork belly. Avoid using high heat, as the oil may splatter. Fry until the skin is golden and crisp. Remove and drain, then immediately soak it in water until the skin develops a wrinkled, “tiger-skin” texture. Drain well, let it cool enough to handle, then cut it into thick slices.
3. 處理芋頭 Prepare the taro
芋頭去皮，切成與豬腩肉大小相若的厚片。放入油鍋中炸至表面微金黃，撈起瀝油備用。
Peel the taro and cut it into thick slices similar in size to the pork belly. Deep-fry until lightly golden, then remove and drain well.
4. 調製醬料 Prepare the sauce
將南乳、柱侯醬、蠔油、老抽、糖、鹽、蔥、薑及蒜放入碗中，加入少量清水，攪拌均勻成醬汁。
Combine the fermented red bean curd, Chu Hou paste, oyster sauce, dark soy sauce, sugar, salt, green onion, ginger and garlic in a bowl. Add a small amount of water and mix well to make the sauce.
5. 醃拌豬腩肉 Coat and marinate the pork belly
將豬腩肉放入醬汁中拌勻，確保每片豬肉都均勻裹上醬料，醃製片刻使其更加入味。
Add the pork belly to the sauce and toss well, making sure each slice is evenly coated. Leave it to marinate briefly so it can absorb the flavour.
6. 排入碗中 Arrange in a bowl
將豬腩肉與芋頭交錯排列，豬皮朝下，放入深碗中。
Arrange the pork belly and taro slices alternately in a deep bowl, with the pork skin facing down.
7. 蒸煮 Steam the dish
將碗放入蒸鍋，以大火蒸約 1.5–2小時，直至豬腩肉軟腍，芋頭充分吸收醬汁。
Place the bowl in a steamer and steam over high heat for about 1.5–2 hours, until the pork belly is tender and the taro has absorbed the sauce.
8. 反扣上碟 Invert and serve
將碗中的汁液倒出備用，把盤子蓋在碗上，小心反扣，最後淋上原汁即可。
Pour the sauce from the bowl into a small container and set aside. Cover the bowl with a serving plate, carefully invert it, then pour the reserved sauce over the dish before serving.

小貼士 Tips

• 豬腩肉炸之前一定要徹底抹乾水分，並先用中小火炸，避免落油時濺油。
Pat the pork belly completely dry before frying, and start over medium-low heat to prevent the hot oil from splattering.
• 豬皮用叉刺孔後再炸，可以幫助豬皮出油，炸得更香脆。
Pricking the pork skin with a fork before frying helps release the fat and makes it crispier.
• 豬腩肉炸好後放入水中浸泡，可以令豬皮形成虎皮狀，蒸後口感更佳。
Soaking the fried pork belly in water helps create the characteristic wrinkled “tiger-skin” texture, which becomes even more tender after steaming.
• 芋頭先炸香，可以減少蒸煮時散開，而且更香。
Frying the taro first helps it hold its shape during steaming and enhances its flavour.
• 醬料本身已有鹹味，鹽可以按口味調整。
The sauce is already savoury, so adjust the salt to taste.
• 如果喜歡色澤更濃郁，可以增加少量老抽。
For a deeper colour, add a little more dark soy sauce.
• 蒸至豬腩肉可以用筷子輕易插入，口感會更好。
Steam until a chopstick can be inserted easily into the pork belly for the best texture.
#客家菜
#扣肉
#豬腩肉
#芋頭
#傳統美食