[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat

by TATUNG, Taiwan

4.6 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Flavored taro pork is one of the Han Hakka famous dishes in Guangdong, and it is a must-make dish for the Hakka people during the festive season.
The ancients praised it "Jade fat is like fat powder and soft, and it is far better than rotten sheep's head."
The taro absorbs the oil and meaty flavor of the pork belly, and the pork belly becomes non-greasy and sweet and delicious. "

Ingredients

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat

1. Put the pork belly in the pot, add the flattened ginger, green onion knot, cooking wine, salt, and water, and cook for 15 minutes

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

2. Then, remove it and put it in cold water.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

3. Slice the taro, sprinkle with salt, and marinate for a while.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

4. Fry the marinated taro in a frying pan until both sides are slightly yellow and remove.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

5. After the pork belly is drained, use a fork or toothpick to poke small holes in the skin, and then brush the dark soy.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

6. Put the meat skin down and put it in the frying pan of the fried taro. (It is best to cover the pot to avoid being scalded by the oil. Be sure to pay attention to safety.)

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

7. Cut the fried pork belly into thick slices. (The skin is hard, so be careful when you cut it!)

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

8. Use dark soy sauce, light soy sauce, fermented bean curd, oil, sugar and a little pure water to make a bowl of sauce.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

9. Prepare a large bowl with the skin facing down, and place the taro and pork belly piece by piece in the bowl.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

10. Pour the sauce just made.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

11. Put it into the outer pot of Datong, invert the steaming pan in the outer pot, add 4 cups of water (rice measuring cup).

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

12. After the switch pops up, buckle a plate on the bowl, pour the sauce into the pot, add a small amount of water and starch to thicken.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

13. Finally, put the meat and taro in the bowl upside down on the plate, decorate the surroundings with rape, and then pour the sauce on it.

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

14. Finished!

[eight Major Cuisines in China] Cantonese Cuisine Series of Taro Meat recipe

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