Braised Pork Belly with Okra and Taro

Name: Braised Pork Belly with Okra and Taro
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Lipu Taro; 100g Okra; 200g Pork belly; 1/2 Red Bell Pepper; 1/2 Yellow bell pepper; 2 pcs Single head garlic; a little salt; Some Oyster sauce; 2g pepper; 3g sesame oil

by Forgotten↘Layla●

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I just bought the Lipu taro, and there are some okra at home. Although the dishes of thick oil red sauce are appetizing, they are served again. But for a long time to eat strong flavor dishes. Will make the sense of taste insensitive. So occasionally some light health food is not bad.
Taro is also a popular vegetable. The two ingredients of pork belly and taro have a crispy taste and a strong meat texture. Pair it with okra, a healthy ingredient, to make the dishes fragrant and relieve greasy. "

Braised Pork Belly with Okra and Taro

1. Materials are ready.

Braised Pork Belly with Okra and Taro recipe

2. Cut the okra into small pieces diagonally. Cut Lipu taro into pieces. Red bell peppers and yellow bell peppers are cut into rhombuses. Cut single head garlic into small pieces. I chose lean pork belly.

3. Cut the pork belly into small pieces and fry it until fragrant.

4. Don't fry for too long, just slightly brown the sides.

5. The taro is cut into pieces and fragrant.

6. The same can be fried and browned on the sides.

7. Add oil to the pot and fry the garlic seeds. Add the fried pork belly and taro and stir fry.

8. Add water just under half of the heat, boil and simmer for 3 minutes.

9. Add okra and bell pepper. Add a small amount of oyster sauce, salt, sprinkle with pepper, drizzle with sesame oil and slightly collect the soup.

10. Just serve and serve.

Tips:
1. It is not recommended to use fat belly because it is a healthy vegetable.
2. Of course, pork belly and taro can be fried directly. However, if the pork belly is fried, the gravy can be sealed, and the taste will be richer. After the taro is fried, some of the water is drained, and it will not be easy to rot when it is simmered again.