Braised Pork with Taro

Name: Braised Pork with Taro
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Pork belly; 400g taro; 3g salt; 10g Sugar; 50g crystal sugar; 20g Ginger onion garlic; 10g Thirteen incense; 20g Cooking Wine; 5 Red chili; 2g Chicken Essence; 1 piece Fermented bean curd

by Gourmet Cat 56

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Braised pork is widely spread throughout our country and is a famous popular dish. Speaking of braised pork (Dongpo meat), you can't forget the man who pushed the business of eating braised pork to the peak --- Su Dongpo. It is precisely because of his efforts that braised pork from the grassroots level to the upper level, from the common people’s cooking pot to the literati and ink guest’s table. In fact, the long-established and famous Dongpo pork is braised pork in brown sauce.
There are many ways to cook braised pork, and the braised pork made with taro and pork belly is called a "perfect match". Sweet taro is rich in nutrients, good in color, smell and taste, and is known as the king of vegetables. It is cooked together with pork belly, its taste is fragrant but not greasy, crisp but not rotten, and it has always been a must-have top-quality dish for festivals and festive banquets. The cooked meat does not feel greasy in the mouth at all. It is fat and thin, sweet and soft. The fragrant taro absorbs the richness of the gravy. After a slow simmer, the fragrant glutinous rice melts in the mouth and is delicious. A plate of braised pork is placed on the table, often picking the fragrant yam before eating the meat, I really can’t tell which one is better.

Braised Pork with Taro

1. Cut (beat) ginger, garlic and rock sugar into pieces, cut red pepper and green onion into sections

2. Taro cut into large pieces

3. Pork belly in a pot under cold water, boil the water to remove blood

4. After the water is boiled, put aside the froth, remove the pork belly and set aside for later use

5. Wash the wok, dry it, pour in an appropriate amount of oil, add the taro, fry until golden, and set aside for later use

6. Using the oil in the pot, add the ginger, onion, garlic, red pepper, and stir fry to create a fragrance

7. Stir the meat in the pan until it changes color and serve

8. Wash the pot, pour the oil again, put the rock sugar into the pot with cold oil, the amount of rock sugar is below the oil or the ratio of the rock sugar to the oil is 1:1

9. Stir-fry with a spatula on medium heat (similar to the cooking method, stir-fry with rock sugar while melting)

10. The color is close to reddish brown, and there are bubbles coming out, and it will pass after frying, and it will become bitter afterwards.

11. Turn off the heat (the oil temperature is too high to avoid oil stars splashing), pour in the pork belly, stir fry quickly, so that the sugar color is evenly coated on the meat. Turn on the fire, add cooking wine, salt, sugar, thirteen incense, chicken essence, fermented bean curd, and stir-fry the pork belly until golden brown. You can stir-fry for a few more minutes. In this way, part of the oil in the pork belly will overflow and the meat will not be so greasy.

12. Pour in boiling water (not cold water). The liquid should cover all the meat. Bring the water to a boil on high heat. Turn to low heat and cook for about 70 minutes. When the meat is cooked to 7 or 8 mature, add the fried taro and turn over. Stir-fry evenly and continue to cover and stew

13. Cook until the pork belly is soft and glutinous, and when the fragrant taro is crisp and not rotten, turn to high heat to collect the thick juice. When collecting the juice, stir fry with a spatula to make the meat evenly colored, and the action should be fast. Because of the sugar, it is easy to stick to the pan. Pay attention, and turn off the heat immediately when you see that the meat has turned beautiful red.

14. Serve

Tips:
1. The ratio of sugar to oil is preferably 1:1.
2. The color of the sugar fried with rock sugar is extraordinarily bright and the gloss is the best. Stir-fry with low heat, especially in the final stage. If the fire is too high, it will burn. When the color is close to brown-red, turn off the heat, otherwise it will pass and it will become bitter.