Lipu Taro Pork

Name: Lipu Taro Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 500 Lipu Taro; 30g Green cabbage heart; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some ginger; Some shallot; Some garlic; Some Soy sauce; Some Fresh soy; Some pepper; Some Red rot juice; Some honey; Some Oyster sauce

by Old lady who loves to dance

4.8 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Lipu taro meat is a famous dish. This dish is often eaten in Guangxi and Guangdong, but it is very rare here because we do not produce Lipu taro. Today, my husband’s friend came back from a trip in Guilin. He was driving by car. He packed a lot of Lipu taro in the back of the car and gave us 2 of them. So, we will have a good time too!
This is the first time to make Lipu taro meat. The pork belly is cut a bit thicker, but this does not affect the attractiveness of the dish, on the contrary, it shows the simplicity and thickness of the southern mountains!
As a Chinese New Year dish, the Lipu Taro Pork is great! "

Lipu Taro Pork

1. Prepare the ingredients

2. Wash the pork belly, put it in a wok, add appropriate amount of water, add ginger, green onions, cooking wine, boil for 5 minutes on high heat and 20 minutes on low heat.

3. Remove, use kitchen paper to absorb the water, and cut into sections about 2 inches

4. Prick some small holes in the skin with toothpicks

5. Brush with honey

6. Put it in a wok with the skin down and fry until the skin turns yellow.

7. Let it cool, then cut into thick slices.

8. Peel the Lipu taro and cut into thick slices the same size as the pork belly

9. Pour a proper amount of oil in the pot and add the taro chips

10. Fry until the surface is slightly yellow and remove the oil control.

11. Use dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc. to make seasoning for later use.

12. Put a slice of Lipu taro and a slice of pork belly neatly into the steaming bowl

13. Pour the sauce

14. Put it in the steamer and steam for 20 minutes on high heat and 60 minutes on low heat. Turn off the heat.

15. Skim the soup in the steaming bowl, and put the taro and meat upside down on the dish.

16. Add the green cabbage heart that has been blanched with boiling water, and then pour the soup on it and serve.

Tips:
1. The taro and the pork belly should be cut to the same size for the plate and look good.
2. The pork belly must be rubbed without moisture before frying, otherwise there will be oil splashing and hurting people.