Taro Pork with Loose Skin

Overview

Braised pork with pine bark is a specialty of Guangxi. It is mainly distributed in Guilin. Everyone knows that Guilin has the best scenery in the world, and braised pork is a representative delicacy in this world-class scenery. It is a must-have hard dish for families during New Years and holidays! This dish became well-known to everyone when it was mentioned in the 2016 movie blockbuster "New Year on the Bite of the Tongue"... loose-skinned pork made from Pingle specialty areca taro. The director was full of praise for the pine-skinned pork in the promotional video. In fact, the recipe for this dish is almost the same. Everyone’s taste and the sauce will be slightly different, but it is still indispensable to bean curd and Sanhua wine, two of the three treasures of Guilin...😆😆If not, just choose high-quality white wine as condiment~ The process is complicated, so many pictures are not particularly detailed. I will update it in the comments later😬😬😬😄

Tags

• hot dishes
• home cooking
• fermented bean curd
• five spice powder
• liquor
• mushrooms
• onion
• oyster sauce
• pork belly
• red dates
• taro
• white sugar
• white vinegar
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Buy pork belly, cut it into pieces, put it in boiling water and cook for 7 or 8 minutes

   

2. 2 Take it out and soak it in a large basin of cold water for a few minutes

   

3. 3 Drain the cooked meat and poke holes in each piece of meat with a toothpick

   

4. 4 After pricking, put the skin down on a plate poured with white vinegar

   

5. 5 Then touch a layer of salt and rub it a few times to massage the skin of the meat (these steps are to make the skin crispier after frying)

   

6. 6 Put oil in the pot and try to cover the meat. The oil should be 6 or 7 minutes hot. Fry the pork belly skin down until the skin becomes wrinkled. Pay attention to safety! You should also always be careful not to turn on the fire too much and cause it to become black...

   

7. 7 Take out the fried meat and soak it in cold water for a few hours until the fried pork skin is completely swollen and soft

   

8. 8 Peel the taro and cut it into 1 cm thick pieces of the same length as the pork. Just fry it over low heat until the skin becomes hard. It doesn’t have to be very dry~

   

9. 9 Cut the soaked meat into slices about one centimeter thick

   

10. 10 Chop green onions and ginger into fine powder, add fermented bean curd, wine, sugar, oyster sauce, five spice powder, and pepper into a bowl

    

11. 11 Crush the bean curd, stir the sauce evenly and wash the mushrooms and red dates in advance

    

12. 12 Pour the sauce into the cut meat, mix well and marinate for about half an hour

    

13. 13 Place one piece of taro and one piece of meat tightly into a wide-mouthed bowl

    

14. 14 After coding, put a few mushrooms and red dates on top

    

15. 15 After the water boils, steam it for 1 and a half hours. It will be very soft and mushy in a few days and it will be delicious. 😂😂 If you don’t like the softness, steam it for half an hour to 40 minutes. After steaming, just turn it upside down on a plate

    

16. 16 Finished product

    

17. 17 To be honest, I can eat about 6 pieces at a time😱😱😱If I’m not fat, who am I? Hahahahaha