Braised Pork Knuckles with Taro in Red Fermented soybean Sauce (serves 4) 南乳荔芋燜豬手(4位份)

To PDFIngredients2 pork knuckles (chopped into pieces), 400 g peeled taro, 2 shallots (chopped finely), 3 slices ginger (crushed with the flat side of knife), 2 sprigs white part of spring onion, 125 ml water

Seasoning: 1 cube red fermented beancurd (about 40 g), 2 tbsp ground soybean paste, 2 tsp dark soy sauce, 1 tbsp raw cane sugar, 2 tsp Shaoxing wine, pepper, sesame oil


Type of cooking

Cooking method: Steaming

Cooking Appliance: Steam Oven

Cooking Appliance: Combination Steam Oven

Cooking Appliance: Steam Oven with Microwave

Recipe Style: Seasonal & Holiday

Recipe Style: Others

Food by region: Chinese

Occasion & festival: Lunar Chinese New Year

Occasion & festival: Winter/Autumn

Occasion & festival: Everyday Meal

Type of Dish: Main

Recipe by


Type of ingredient

Meat: Pork


Preparation1) In a pot, put cold water and pork knuckles. Bring to boil over medium heat. Rinse in cold water and drain. Cut taro into rectangular pieces.

2) Put shallot and seasoning in a bowl and mix well. Steam in Miele puresteam at 100°C for 5 minutes.

3) Put all ingredients in a bowl. Mix well and cover the lid. Steam at 90°C for 3 to 4 hours until pork knuckles are tender. Serve.

1) 豬手冷水下鍋,中火煮至沸騰,過冷河瀝乾。芋頭切骨牌狀。

2) 乾蔥、調味料放碗中拌勻,放Miele蒸爐以100°C蒸5分鐘。

3) 所有材料放大碗拌勻,加蓋放Miele蒸爐以90°C蒸3至4小時至豬手軟腍即可。

Tips1) Cooking meat at a low temperature of 90°C helps retain the natural juices and tenderize muscle fibres and connective tissues without breaking down the meat into bits. The meat also picks up seasoning better.

2) After braising food in Miele puresteam, feel free to store it in the oven overnight. The food tends to pick up the seasoning better and turns even more tender the next day. Just turn on the steam oven to reheat before serving.

1) 90°C低溫烹調肉類能保存肉汁,纖維筋膜軟腍但不會碎爛,吸收醬汁更佳。

2) 用蒸爐燜煮菜式後,可放爐內過夜,食材更入味鬆軟,享用前開啟蒸爐翻熱即可。