Taro Meat

Name: Taro Meat
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 350g Pork belly; 600g taro; 5g ginger; 5g garlic; 3 pieces South milk; 15ml Barbecued Pork Sauce; 5ml Cooking Wine; Some salt; a little granulated sugar; 20ml Water starch

by Connie Chen

4.9 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

5

[Fragrant Taro Pork] is a special dish that I have known since I was a child. Its characteristics: the color is ruddy, the soup is thick and delicious, the pork belly is first cooked and then fried and finally steamed. The pork belly is crisp but not rotten, and the meat is fat but not greasy. The fragrant taro absorbs the meat and makes the meat more mellow and smooth, while the pork belly has the taste of fragrant taro. The fragrant taro and the pork belly are fused with each other. The two complement each other, and they are absolutely delicious.
I rarely cook this famous dish, because I think deep-fried meat and deep-fried taro are bothersome. Recently, the supermarket sells Lipu taro. I can smell the scent of taro from far, far away, which evokes my thoughts. Meat] appetite. I simplified the procedure of this [Fragrant Taro Pork], and my family said it tasted very good. To tell the truth, this [Fragrant Taro Pork] is a delicious steamed dish. The key is to have enough steaming time.

Taro Meat

1. Wash pork belly and cut into cubes, fly water, chop ginger and garlic into ginger and garlic paste

2. The pork belly is marinated in ginger garlic, southern milk, barbecued pork sauce, cooking wine, and sugar.

3. It is best to marinate pork belly for more than 4 hours, and reserve the marinade for marinating pork belly for later use

4. Put a little bit of fried pork belly in a frying pan

5. The thickness of the pork belly is about 5 mm. If it is too thick, slice it

6. Peel the taro and cut into pieces in a large bowl

7. Sandwich the pork belly between the two taro

8. Pour the marinade of marinated pork belly evenly on the taro and pork belly

9. Put a large bowl in a steamer, boil and steam on medium heat for 1 hour

10. The steamed taro and pork belly are poured out of the soup, and then poured into a plate

11. Put a little water and starch in the soup, mix well, boil it again and pour it on top of the taro meat, sprinkle with chopped green onion

Tips:
1. The method this time is not the so-called authentic method. It is said that the authentic method is to cook the meat to 6 mature, then fry the meat and taro, and finally steam it.
2. The pork belly uses very good meat quality soil pigs, fat and lean, the process of marinating the meat can make the meat delicious.
3. Put enough water to steam the fragrant taro meat. You can also use a pressure cooker to steam it, which can reduce the steaming time.
4. Both southern milk and barbecued pork sauce have a salty taste, so the salt should be put according to the taste.