braised pork with taro
By LoraineRath
The taro and pork belly complement each other. The taro absorbs the oil and meat flavor of the pork belly, and the pork belly becomes less greasy and sweet and delicious.
Recipe Recommendations
- pork belly 900 grams
- Taro one
- soy sauce appropriate amount
- salt appropriate amount
Steps for braised pork with taro
1
Wash the pork belly, boil boiling water in the pan, add a few star anise, put the pork belly skin side down and cook for 25 minutes until it is 8 ripe, pick up and dry. (Be sure to dry, otherwise oil will splash everywhere when frying)
2
Peel the taro and cut into slices about 8 mm.
3
Use a toothpick to make some small holes in the pork skin after drying. First rub the whole meat with soy sauce. After the soy sauce dries a little, rub a layer of honey on the pork skin. Put a proper amount of oil in the pan and heat it for 8 minutes. Put the pork belly skin side down and fry, and use a spoon to pour the hot oil on the pork skin until the pork skin is fried until it bubbles.
4
Pick up the fried pork belly, drain the oil, and let cool.
5
Cut the taro and put it in the oil pan and fry it
6
Cut the cooled pork belly into slices about 8 mm.
7
Use 2 teaspoons of salt, 2 tablespoons of soy sauce, 2 tablespoons of honey, and 2 tablespoons of fermented bean curd juice to make a sauce.
8
Coat both sides of the meat and taro with sauce.
9
Arrange the pork belly and taro slices apart from each other (the pork belly slices face down) in a large bowl (or basin), boil boiling water in the pot, and steam in the pot over high heat for 35 minutes (add enough water without opening the lid halfway).
10
For the steamed pork, first pour the soup into a bowl.
11
Take a plate, cover it on the basin, upside it upside down, and then pour on the soup. A plate of fragrant braised pork is completed.braised pork with taro Make Tips
If you prefer the braised pork belly to be softer, you can steam it a bit longer or use a pressure cooker for 30 minutes.