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Also called “Hakka Stirfry,” Hakka Style Stir Fry is a popular dish in Taiwan. Originating from the Hakka people, a subgroup of the Han Chinese from Central China, this dish is salty, fragrant, and greasy, blending delicious umami flavors. Today, around 15-20% of the Taiwanese population has some kind of Hakka blood. This recipe makes 6 servings.
Ingredients:
8 ounces of dried cuttlefish
8 ounces pork belly
8 ounces of Taiwanese celery (1.5 inch long strips)
8 ounces of green onion (white parts, 1.5 inch strips)
4 pieces of marinated pressed bean curd (1.5 inch strips)
1 red chili pepper (de-seeded, thin strips)
2 cups of warm water
3 cups of cold water
1 tablespoon of cooking oil
Seasoning:
2 tablespoons of soy sauce
5 tablespoons of rice wine
½ teaspoon of white pepper
½ teaspoon of salt
soy sauce rice wine white pepper salt
Preparation:
- Soak cuttlefish in 2 cups of warm water for 1 hour, remove the outer skin, clean and cut into long strips (1½ inch x ½ inch). Set aside.
- Boil cold water in pot on medium heat, add pork in boiling water for 2 minutes before turning off the heat. When the liquid is cool, remove pork and rub with 1 teaspoon of salt, let it marinate for 30 min. Remove pork skin and discard, cut remainder of pork belly into the same size strips as cuttlefish.
- In a heated frying pan or wok, add fattier pork strips first, brown until fat is drained, add the rest of the pork strips, stir until all meat is browned, remove meat from pan and set aside.
- Stir fry bean curd in the same pan until slightly brown, remove bean curd and set aside.
- Add cuttlefish in the pan, stir fry on medium low heat for a few minutes, drizzle 3 tablespoons of wine slowly around the edge of the pan, and continue stirring until fragrant.
- In a clean hot pan, add 1 teaspoon of oil, add cuttlefish, and stir on high heat, add soy sauce, turn heat to medium, add green onions, stir for a few seconds, add celery, chili pepper, pressed bean curd and pork, mix thoroughly. Add ½ teaspoon salt and 2 tablespoons of wine, stir until wine is absorbed. Sprinkle with white pepper.
Preparing this dish shouldn’t take more than an hour, and is suitable for everyday meals, or in larger portions, even for special occasions.






