Steamed Pork Belly with Taro

Name: Steamed Pork Belly with Taro
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: Chinese
Ingredients: 500 g pork belly (singe hairs, scrub clean, boil until 70% tender, cut into chunks); 400 g Lishui taro (cut into 6cm long, 3.5cm wide, 4cm thick rectangular blocks); blanched greens, to taste; 1 g minced garlic; 0.5 g ground star anise; 15 g fermented red bean curd; 2.5 g fine salt; 5 g white sugar; 25 g dark soy sauce (use in batches); 10 g wet starch; 200 g light stock; 1500 g peanut oil (approx. 75g used)

Steamed Pork Belly with Li Taro Deep reddish-brown in color, this dish features tender, non-mushy pork belly and fluffy, powdery Li taro. The pork is infused with rich taro flavor, while the taro carries a savory meaty aroma.

1h 55m

Easy

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Ingredients

pork belly (singe hairs, scrub clean, boil until 70% tender, cut into chunks) 500 g

Lishui taro (cut into 6cm long, 3.5cm wide, 4cm thick rectangular blocks) 400 g

blanched greens to taste

minced garlic 1 g

ground star anise 0.5 g

fermented red bean curd 15 g

fine salt 2.5 g

white sugar 5 g

dark soy sauce (use in batches) 25 g

wet starch 10 g

light stock 200 g

peanut oil (approx. 75g used) 1500 g

Instructions

Prepare Ingredients

Cut the taro into 6cm long, 3.5cm wide, 4cm thick rectangular blocks. Singe the hairs off the pork skin, scrub it clean, place in boiling water and boil until 70% tender, remove and coat evenly with 10g soy sauce.

Make Sauce Mix

Mix minced garlic, fermented red bean curd, fine salt, ground star anise, white sugar and 10g soy sauce to make a sauce mixture.

Deep Fry

Heat a wok over medium heat, add oil and heat to 80% hot, add taro blocks and fry until cooked through, remove. Add the pork and fry for about 3 minutes until deep red, transfer to a colander to drain oil, rinse with clean water for about 30 minutes, remove and cut into pieces the same size as the taro.

Steam

Toss the pork pieces in the sauce bowl to coat well. Arrange the pork pieces skin side down, alternating with taro blocks, in a large bowl. Steam over medium heat for about 1 hour until tender, remove, invert onto a large serving plate. Garnish the perimeter with blanched greens.

Thicken Sauce and Drizzle

Heat a wok over medium heat, pour in the reserved steaming juices from the pork, add light stock and 5g soy sauce. Thin the wet starch with a little water to make a slurry, stir into the liquid to thicken, add 15g oil and stir to combine, drizzle over the pork belly to finish.