braised pork with taro
By BlakeCollins
The Lunar New Year is coming, and when I cook every day, I miss the home-cooked dishes my father made for us when I was a child. Especially during the New Year, I fried fish balls, made rice dumplings, steamed pork, and made rice cakes... In that era, the happiest thing for children was the New Year, because they had new clothes to wear, lucky money, and many, many people who couldn't eat as much chicken, duck and fish as they wanted. In my memory, the taro braised pork made by my father was very delicious. The taro with fragrant powder and soft pork belly. The most interesting thing was that when my father cooked the pork belly, he used bamboo sticks to keep sticking needles on the pork belly skin. At that time, my father said: Give pork injections to see what happened, I have been following my father to see how he made this fat but not greasy "taro braised pork". Today, I want to remember the taste of the meat in the market, and also make braised pork for my mother that we haven't eaten for a long time...
Recipe Recommendations
- pork belly appropriate amount
- Taro appropriate amount
- cucumber appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- wine appropriate amount
Steps for braised pork with taro
1
Clean the pork belly you bought.
2
Prepare taro (when selecting taro, choose round ones, which are very pink)
3
Boil water in the pot and put the pork belly in and cook it for a long time. This will squeeze out the fat oil, and those who are afraid of fat can eat two more pieces of meat.
4
After picking up the cooked pork belly, use a fork to insert it on the pig skin, so that the pig skin will be more crispy when fried.
5
Put the inserted pork belly aside and spread to cool (so that the oil won't splash everywhere when frying), then fry the five-flower skin with a little oil until golden brown. Serve and cut thin slices.
6
Cut a taro in half, then cut it half, peel it and slice it thinly. Then spread the taro slices with a little salt.
7
Put a little oil in the wok and fry the taro slices (so that the taro slices will not easily powder when steaming.
8
Place the fried taro slices on the prepared plate.
9
Use a large bowl, add soy sauce, soy sauce, five-spice powder, wine, and chicken essence and mix well.
10
Put the cut pork belly in and mix well until each piece of meat is wrapped in sauce.
11
So now that the work is done, we start to plate: place the pork belly and taro slices in a large bowl at intervals. Remember, the skinned ones go down. If the taro slices are too big, you can cut off some to align them with the slices. Arrange them neatly. Place the remaining taro fragments on the surface.
12
After the plate is finished, you can put it in a steamer and steam it. If you like it is soft and rotten, you can steam it for longer. If you have good teeth, you can steam it for less. Today, I steamed the meat for an hour, and it felt very good.
13
After taking out the steamed pork, cover it with a prepared plate, then pour out the gravy (another small bowl) Finally, one, two, three, turn! Good! The entire bowl of meat was neatly arranged on the big plate. For a better look, surround it with broccoli and other green vegetables. Today, I used cucumber pieces to surround the braised meat, and the whole plate of braised meat stood out and increased my appetite.