Roasted pork with taro
By MayChamplin
Before I met my husband, I had never eaten hairy taro. I didn't know what it looked like, and I even made jokes about it. Once I saw a lot of hairy taro growing on the river. The leaves were the same as lotus leaves, but slightly smaller than lotus leaves. I asked my mother-in-law, why do all the lotus roots here grow on the bank and not in the water? My mother-in-law laughed at me for a long time, then dug a tree and showed it to me. Only then did I know that the plant that looked like a lotus leaf was taro. The taro is hidden in the soil, like potatoes or sweet potatoes. It is delicious but not conspicuous. My husband likes it, and later my son fell in love with it. Later, I was also dragged into it by them. There are often taro figures on the table.(*^__^*) Hehe...
Recipe Recommendations
- pork belly 700 grams
- Taro 500 grams
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Roasted pork with taro

1
Cut the meat into pieces, peel the taro and wash it (this step can be helped by the vegetable seller, because the juice of the taro will itch very much when it touches the arm, and the taste is not good).
2
The pork belly is soaked in water.
3
Boil sugar.
4
Add the meat pieces and stir fry until browned.
5
.......
6
Add a little cooking wine, light soy sauce, soy sauce, onions and ginger, add water to boil over high heat.
7
Put taro and stew until well.
8
Add a little salt.
9
Sprinkle in the shallots and serve on a plate.