This comforting homestyle Hakka dish is a favourite of Zara’s late father who would typically eat everything with soy sauce. This rich dish became such a household favourite, other members of the family learnt to prepare it for themselves when they needed to soothe their palates and souls.
Orh oh bak (Yam and pork in soy sauce)
by Dorothea LawThis comforting homestyle Hakka dish is a favourite of Zara’s late father who would typically eat everything with soy sauce. This rich dish became such a household favourite, other members of the family learnt to prepare it for themselves when they needed to soothe their palates and souls.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
1 medium-sized yam (about 400g), peeled and cut into 2″ cubes
1 tbsp vegetable oil
4 shallots, peeled and thinly sliced
200gm minced pork
2 tsp light soy sauce
Salt (to taste)
250ml hot water
Directions
- Place cubed yam into a pot and cover with about an inch of water. Bring to a boil over medium-high heat, and boil for about 10 minutes. Strain the par-cooked yam and set aside.
- Heat up a wok over medium flame. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add the sliced shallots and fry for about 3-5 minutes or until they just begin to take on a bit of colour.
- Add the minced pork to the wok. Stir-fry for about 3-5 minutes, breaking up any clumps if necessary. Season with light soy sauce and salt to taste and mix well.
- Add the par-cooked yam cubes to the minced meat mixture and stir well.
- Pour in a little bit of hot water to make sure the mixture is not dry. Keep cooking until the yam is cooked through and is to your preferred texture, about 5 more minutes or so. The final texture of the dish should be thick and creamy.
- Serve warm with hot white rice.
Ingredients
1 medium-sized yam (about 400g), peeled and cut into 2″ cubes
1 tbsp vegetable oil
4 shallots, peeled and thinly sliced
200gm minced pork
2 tsp light soy sauce
Salt (to taste)
250ml hot water
Directions
- Place cubed yam into a pot and cover with about an inch of water. Bring to a boil over medium-high heat, and boil for about 10 minutes. Strain the par-cooked yam and set aside.
- Heat up a wok over medium flame. Once the wok is hot, pour in the vegetable oil. When the oil begins to shimmer, add the sliced shallots and fry for about 3-5 minutes or until they just begin to take on a bit of colour.
- Add the minced pork to the wok. Stir-fry for about 3-5 minutes, breaking up any clumps if necessary. Season with light soy sauce and salt to taste and mix well.
- Add the par-cooked yam cubes to the minced meat mixture and stir well.
- Pour in a little bit of hot water to make sure the mixture is not dry. Keep cooking until the yam is cooked through and is to your preferred texture, about 5 more minutes or so. The final texture of the dish should be thick and creamy.
- Serve warm with hot white rice.
Tips
- Minced chicken can be used instead of pork, along with 2 tbsp of duck sauce to compensate for the taste and texture of the meat.
