Braised Pork with Taro

Name: Braised Pork with Taro
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 230g taro; 20g Shallots; 20g ginger; 1 piece Dried chili; 1 Bay leaf; 2 pieces Tangerine peel; 1 stage Cinnamon; 1 piece star anise; 10 capsules pepper; 3 tablespoons Cooking Wine; 2 tablespoons Soy sauce; 20g crystal sugar; a little salt; Some boiling water

by Hani 22

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

It seems that my family always eats taro by steaming. I never thought about making it into a dish. So I wanted to change the way of eating it this time. I have this taro braised pork today. It’s the first time I know that taro and braised pork. It can be matched like this. The fatty but not greasy braised pork and waxy taro will give you a kind of not knowing whether you are eating meat or taro. If you pair it with a bowl of rice, you can quickly get rid of this dish.

Braised Pork with Taro

1. Prepare the ingredients

2. Taro peeled and cut into hob pieces, pork belly cut into cubes, ginger cut into pieces, green onions cut into pieces

3. Boil the water in the pot, add the pork belly, add 2 tablespoons of cooking wine and half of the green onion and ginger, blanch for 5 minutes and then remove it, then rinse the froth on the surface of the blanched meat with hot water

4. Pour the blanched and drained pork belly into a clean pan, do not put any oil, fry on low heat, and fry until the surface of the meat is slightly browned. When the fat of the pork belly is cooked out, pour out the excess oil.

5. Add 2 spoons of dark soy sauce and continue to fry until the pork belly is colored

6. Add cooking wine and the other half of green onion ginger, dried chili and various spices

7. Continue to stir fry for a fragrance, the shallots turn brown

8. Add boiling water over the pork belly and a piece of rock sugar, cover the pot, boil on high heat, turn to low heat and simmer for about 40 minutes

9. Then add the taro, continue to simmer for about 20 minutes, and finally collect the juice on high heat, add appropriate amount of salt according to salty and sweet