Braised Pork Belly with Taro
Succulent pork belly steamed with fragrant taro in a savory soy sauce glaze.
Story
This classic dish features layers of rich pork belly and soft taro, absorbing a delicious savory marinade. It is a staple at festive gatherings.
Ingredients
Pork belly
500g
Taro
300g
Star anise
3 pods
Soy sauce
3 tbsp
Oyster sauce
1 tbsp
Sugar
1 tbsp
Shaoxing wine
1 tbsp
Five-spice powder
1 tsp
Garlic
3 cloves
Vegetable oil
for deep frying
Instructions
1
Parboil the Pork
Clean the pork belly. Bring a pot of water to a boil with star anise. Place the pork skin-side down and cook for about 25 minutes until it is about 80% done. Remove and pat the skin completely dry to prevent oil splattering later.
2
Fry Pork and Taro
Heat oil in a wok. Deep fry the pork belly, skin-side down, until the skin is bubbly and golden. Fry the sliced taro until golden brown and slightly crispy on the edges. Remove both and set aside to cool.
3
Marinate and Assemble
Slice the cooled pork belly into thin pieces. Mix soy sauce, oyster sauce, sugar, wine, five-spice powder, and minced garlic to make a marinade. Coat the pork slices in the sauce. Arrange the pork and taro slices alternately in a deep bowl, placing them skin-side down.
4
Steam Until Tender
Cover the bowl with foil or a lid. Steam over high heat for at least 1 hour, or until the pork is meltingly tender and the taro is soft.
5
Serve
Carefully drain excess liquid from the bowl into a saucepan (optional, to thicken). Place a serving plate on top of the bowl and flip it over to invert the pork and taro onto the plate. Serve hot with steamed rice.
