Steamed pork with taro

Steamed pork with taro

Categories: Cantonese Cuisine

City: Meizhou

Introduction: Steamed pork with taro is a famous Hakka dish and Hakka people always cook it at Chinese New Year and on festivals. The main ingredients include taro and marbled pork. The culinary technique is very simple: steaming. The two ingredients are well matched, as the taro absorbs the fat and the aroma of pork while the pork becomes less greasy and tastes sweet. Meat in this dish looks deep red after being deep fried and melts immediately in your mouth. Starchy taro is preferred for this dish.