Braised Pork and Taro

Name: Braised Pork and Taro
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Pork belly; 30g crystal sugar; 2 pcs Small taro; 25g Vinegar; 2 tablespoons salt; 10 pieces clove; 10 pieces pepper; 1 piece star anise; 2 tablets Bay leaf; 1 piece Tsaoko; 1 short section Cinnamon; 3 slices Dried hawthorn; 1 piece ginger; 1 tablespoon Soy sauce

by Azalea Gourmet

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

As we all know, our great leader Chairman Mao loves this braised pork dish! Now that people's living standards have improved, the love for this dish seems to have diminished a lot! Some people always say how to eat such greasy meat! In fact, this dish is ready, it is really not greasy at all, and it is very delicious, the mouth is sweet and the mouth is fragrant! From buying ingredients to making, today I will decode the detailed production steps of this very delicious and popular recipe!
I also like to use this dish to entertain my friends every day! Sometimes I cook too much and I can’t finish it at one time. Bake a few buns in an electric baking pan, add a little green pepper and coriander to chopped pieces of braised pork, and then pour 2 teaspoons of braised pork broth and mix it. It's made into delicious meat tongs! My WeChat public account [Azalea Gourmet], after paying attention, you can view the gourmet recipes that I carefully edit for everyone every day and let you lose your body and mind!

Braised Pork and Taro

1. To cook braised pork, when choosing pork belly, you must choose a medium fat, three-point fat and seven-point lean. Then cut the pork belly into cubes.

2. Prepare 2 small taro, this taro stew is super fragrant.

3. Prepare the spices.

4. With a little vegetable oil at the bottom of the pot, stir-fry rock sugar on low heat until the rock sugar melts in the oil, and then the rock sugar turns brown. This step is very important. If the rock sugar is over-fried, the taste will be bitter. If the heat is not enough, the meat will become lumpy. . The sugar color that is just right for frying should be the meat in the pan, and the sugar color is like the color of light soy sauce wrapped on the meat.

5. Add the cut meat and stir fry for 2 minutes.

6. Add all the dry spices and stir fry for a fragrance.

7. Add proper amount of boiling water and simmer for 10 minutes, add salt.

8. Adding 25 grams of aged vinegar, the secret to this dish is not greasy and fragrant. In addition to the color of the sugar, the most important step is the spoonful of aged vinegar. After adding aged vinegar, the aroma of braised pork immediately becomes more attractive, and it does not taste greasy.

9. Add the peeled and diced taro. After 20 minutes of stuffiness, watch that the water in the pot is running out and the soup becomes viscous, you can get it out of the pot!

Tips:
I am a post-85s super foodie and very beauty-loving girl. I like food and food photography. Thank you for your attention. I will share my beautiful secrets of eating while thinning in the public account! I love to eat, I only keep my weight between 80-90 kg, and I was 160 and I was once a 120 kg fat girl! So as long as you eat the right way and the right time, you will enjoy the food while losing weight! My WeChat public account [Azalea Gourmet], after paying attention, you can view the gourmet recipes that I carefully edit for everyone every day and let you lose your body and mind!