Name: Braised Pork Belly with Small Taro
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 200g Small taro; 3 cloves garlic; 2 tablets ginger; 2 porcelain spoons Braised Soy Sauce; 1/2 porcelain spoon Soy sauce; 1 porcelain spoon Oyster sauce; 2 porcelain spoons Cooking Wine; 2 pieces Red chili; 1 piece star anise; 3 slices Bay leaf; 1 small piece Cinnamon

Braised Pork Belly with Small Taro

by coldly

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The small taro is different from the usual taro. It has a softer taste. It is simmered with pork belly and absorbs the meaty aroma of the pork belly. The taste is very good! "

Braised Pork Belly with Small Taro

1. Material as shown

2. Wash the pork belly and cut into small pieces about 1-2cm thick.

3. Wash the small taro, peel and cut into small pieces, peel the garlic, and slice the ginger

4. Add a little oil to the wok, stir fragrant ginger and garlic,

5. Stir-fry the pork belly until slightly brown,

6. Fry the small taro until golden

7. Stir fry the star anise cinnamon and fragrant leaves,

8. Add chili,

9. Add oyster sauce and stir fry evenly

10. Add light soy sauce, braised soy sauce and cooking wine, stir fry,

11. Add appropriate amount of boiling water, the amount of water is equal to the meat, and then boil on high heat and cook on low heat for about 30 minutes.

12. Finally collect the juice out of the pot

Tips:
Stir the pork belly slightly yellow to increase the flavor of the meat. Fry the small taro until golden brown to avoid gelatinization after stewing.