Taro Pork

Overview

Taro pork belly is a common specialty dish in Guangdong and Guangxi. It is made of pork belly cut into about 0.5 cm thick, boiled until it is 80% rotten, and then fried. The fragrant taro is also cut into the same thickness as the meat and fried until golden brown. It is separated and interlocked with the pork belly piece by piece. Add seasonings and it tastes fragrant, not greasy, and refreshing. The skin of the meat is golden, and the taro is snow-white, alternating between yellow and white, forming a turtle's back. The appearance is good-looking, and the meat is not greasy. The taro is delicious when chewed, with a fragrant aroma and endless aftertaste. . . Our family likes to use plum cabbage to make braised pork. Plum cabbage absorbs the aroma of pork belly, tastes delicious and goes well with rice, and is easier to digest than taro. If you keep a few taros in the kitchen, they will sprout if you don't eat them. Everything grows in the spring climate. Even if there is no soil, potatoes, sweet potatoes, and taros will sprout automatically if they are left in the kitchen for a long time. I finally put it to use today and made this taro braised pork dish, which is pink, glutinous and fragrant~

Tags

• hot dishes
• home cooking
• cantonese cuisine
• old man
• autumn recipes
• winter recipes
• banquet dishes
• farm food
• lunch
• chenpi
• chicken powder
• cooking wine
• honey
• oil
• old soy sauce
• onions
• oyster sauce
• pork belly
• southern milk
• starch
• taro
• dried lemon
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare ingredients: pork belly with skin, taro.

   

2. 2 Some ingredients: ginger, green onions, dried lemon slices, tangerine peel.

   

3. 3 Cut the pork belly into 2 large pieces, add cold water to the pot, add onion knots, 1 tablespoon of salt, lemon slices, flattened ginger, tangerine peel, pour in cooking wine, bring to a boil over high heat, and cook until 8 done (use chopsticks to insert smoothly into the pig skin)

   

4. 4 Peel and wash the taro and cut into thick slices.

   

5. 5 Put it in a basin, add a little salt and chicken powder, mix well, and marinate for a while.

   

6. 6 Remove the cooked pork belly and soak it in cold water for 20 seconds.

   

7. 7 Drain the water and poke some small holes in the pork skin with a fork.

   

8. 8 Prepare the sauce: honey, southern milk juice, light soy sauce, dark soy sauce, oyster sauce, chicken powder, mix with a little water and mix well. Apply the pork belly twice and save the remaining sauce for the next step.

   

9. 9 Heat the oil in a pan and fry the pork belly skin for a while while sticking to the bottom of the pan. (It is best to cover the pot to avoid burns from splashing hot oil)

   

10. 10 Pick up and cut into thick slices.

    

11. 11 Heat the original pot, add the taro and fry for a while.

    

12. 12 With the pork belly skin side down, the taro and pork belly are placed in the basin separately.

    

13. 13 Spread the remaining sauce evenly over the pork belly until all is used up.

    

14. 14 Steam over high heat for 50 minutes.

    

15. 15 Blanch the broccoli, scoop it out and arrange it on the edge of the bowl for decoration.

    

16. 16 After the pork is steamed, pour out the sauce and place the pork belly and taro in another bowl.

    

17. 17 Heat the pan, pour in the sauce, add a little water starch and cook until thickened.

    

18. 18 Pour it on top of the pork belly.