It is said the essence of Hakka cuisine is savory, fragrant and fat. Dishes with pork belly are one of the most representational dishes of the cuisine. To our knowledge, there are three types of Hakka dishes made with pork belly.
Kau Pork – a representational dish for complex cooking techniques
Kau could refer to the action of flipping the braised pork upside down and placing it on a plate, as the pork belly is braised skin down and served skin side up. It can also refer to the cooking process, where the pork is first deep fried until they are set in shape, then braised in sauce until tender and flavourful. A common dish using the kau method is Hakka braised pork with pickles. In other times, taro, kudzu or jicama can also be used to kau pork belly. The root vegetables are sandwiched between fatty pork to absorb meat juice. The use of root rhizomes in cooking also reveals their Hakka people’s cultivation habits. It is worth mentioning that although pork belly is used for the dishes, steps such as parboiling, deep frying and marinating in tea are taken to reduce greasiness.
Pork Pot – an ancient takeaway that represents values of filial piety
In the old days, the bride moved to their husband’s village and lived with their family after marriage, thus getting married is comparable to modern emigration. The bride might only return to their natal family once a year. Therefore, Hakka women would steam a pork pot and bring it to their parents’ home during their visit over Chinese New Year. Firstly, the pork pot is an expression of filial piety. Secondly, having meat is a sign of a good life. Due to the practice, ‘giving birth to a pork pot’ becomes an informal way for Hakka people to describe giving birth to a daughter. Pork belly is cooked in a pot for ease of transport. The top of the pot is layered with ginger and fermented soybean, not only for flavor-related reasons but for preservation.
Braised Pork – A simple recipe
Hakka-style braised pork is a festive dish that is easy to share. It is cooked on a large wok over a large firewood stove. Pork is the protagonist of the recipe. It is cooked with cloud fungus, dried bean puffs, pickles and red fermented tofu. The authentic, local dish has taste profiles and cooking methods that are suitable for home cooking, please give it a try!