Braised pork with taro is a comforting Chinese dish that tenderizes melt-in-your-mouth pork with starchy, savory taro. Here’s a simple recipe to recreate this classic at home.
Ingredients: 500g pork belly (cut into 2cm cubes), 300g taro (peeled and halved), 2 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp Shaoxing wine, 3 slices ginger, 2 cloves garlic, 1 star anise, 500ml water, and 1 tbsp oil.
Steps:
1. Prep the pork: Boil pork cubes in boiling water for 3 minutes to remove impurities. Drain and rinse.
2. Sear the meat: Heat oil in a pot over medium heat. Add ginger, garlic, and star anise until fragrant. Toss in pork and sear until golden.
3. Braise: Pour in soy sauces, sugar, and Shaoxing wine. Stir, then add water. Bring to a boil, then simmer on low heat for 40 minutes.
4. Add taro: Place taro halves among the pork. Simmer for another 20 minutes until taro is soft and the sauce thickens.
5. Serve: Adjust seasoning, garnish with scallions, and enjoy with rice.
The key is slow-cooking to let the pork absorb the sauce and taro soak up the rich flavors. This hearty dish promises warmth and satisfaction with every bite!
Garlic chicken wings"
The peppers are made of black mackerel"
Pour some noodles"
Precious dragonfish"
Orange lemon, four cake rolls"
Potatohead red meat"
Potatohead red meat"
Red roasted potatoes"
Potato-head red meat"
♪ Red roasted meat ♪"
Potato-head red meat"
Potato-head red meat"
Potato-head red meat"
Braised pork with taro"
Braised pork with plum vegetables and taro"
Stewed pork with taro in red sauce"
Dry-dry red-sweety-sweeter"
Frou is here early"
Potato-head red meat"