Braised Pork Belly with Taro
Tender pork belly slowly braised with soft, creamy taro in a savory sauce. A comforting home-style Chinese dish with rich flavors.
Story
This classic Chinese home cooking dish pairs succulent pork belly with the subtle sweetness of taro. The meat becomes melt-in-your-mouth tender while the taro absorbs all the savory flavors of the braising liquid.
Ingredients
Pork belly, cubed
500g
Taro root, peeled and cut into chunks
300g
Vegetable oil
2 tablespoons
Salt
1 teaspoon
Water
500ml
Black pepper
1/2 teaspoon
Light soy sauce
1 tablespoon
Ginger, sliced
2 pieces
Instructions
1
Prepare the ingredients
Cut the pork belly into 3cm cubes. Peel the taro and cut into similar-sized chunks. Slice the ginger.
2
Sear the pork
Heat oil in a wok or deep pan over medium-high heat. Add the pork belly cubes and stir-fry until lightly golden on the outside, about 5 minutes. The fat should start to render.
3
Add aromatics and taro
Add the ginger slices and stir for 30 seconds until fragrant. Toss in the taro chunks and mix everything together evenly.
4
Braise until tender
Pour in the water and add soy sauce and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the pork and taro are both tender and cooked through.
5
Finish and serve
Taste and adjust seasoning with salt if needed. Sprinkle black pepper over the dish. Serve hot over steamed rice.
