Steamed Pork with Taro

Name: Steamed Pork with Taro
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 300g taro; 30ml Soy sauce; 10ml Braised Soy Sauce; 4 pcs Aniseed; 4 slices Bay leaf; A little (you can keep pepper; 10g ginger

by Jamie ~ Rabbit

4.9 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

My name is Yingzi#from北京#. The entry is steamed meat with taro, which my mother liked the most before. It is a dish that I don’t often eat but is very greedy and easy to eat.
Pork belly relieves gluttony. In the past, most of them used potatoes, which are relatively easy to buy ingredients. During the process of steaming, potatoes absorb the fat and aroma of pork belly and become very delicious.

Ingredients

500g Pork Belly
300g Taro
30ml Soy Sauce
10ml Braised Soy Sauce
4 pcs Aniseed
4 slices Bay Leaf
A little (you can keep Pepper
10g Ginger

Steamed Pork with Taro

1. Need a whole piece of pork belly with skin, cut into 1cm thick slices

2. Lipu taro, cut from the middle is also cut into about 1cm thick slices

3. A piece of pork belly, a piece of taro, steamed in the pot for 40 minutes

4. After steaming, pick up the seasoning on the top, and put how much you eat in a bowl or fill the skin and steam for 20 minutes

Tips:
When you get out of the pan, let the skin on top. When you invert, you must pay attention to pressing the plate so that you don’t burn yourself. It is best to use this kind of deep plate, which is juicy. During the second steaming, if you feel that it is not salty enough, you can use it again. Put a little soy sauce. It is not recommended to put too much for the first time. It will not taste good when it is salty. I usually steam it once or a little more, and then steam it when I eat it. It tastes better.