Braised pork with braised taro

Overview

My hometown is Xinghua, Jiangsu. It is the Xinghua with thousands of acres of rapeseed fields. It is also the Xinghua where braised pork and taro were introduced in the seventh episode of "A Bite of China" "In Our Fields". Before I went to college, I lived with my grandma, and everything I had during that time was given by my grandma. Grandma has a lot of good craftsmanship, and she will prepare a table of sumptuous dishes for us every time we come home on weekends. As an old man, I feel that school must be hard, and she wants to make up for it when we come back. The most impressive thing is the braised pork with taro. The meat and taro are cooked together, the meat becomes fragrant but not oily, and the taro soaks up the soup and becomes more delicious. The most important thing is the rice soaked in the soup, which makes you want to eat another bowl unconsciously. Now that you are working, you don’t go home much, and your grandma is getting older. The happiest time is probably when you go home to reunite during the New Year. Nowadays, the indispensable dish on the Chinese New Year table is taro braised pork. Grandma will stock up the taro early and cook it for us when we go back. We also have the custom of eating taro over there. When I meet a good person, I suddenly miss my grandma and suddenly want to eat this dish, so let’s try making it. Because I was not at home and could not buy authentic Longxiang taro, I made small taro instead. The taste can only be recalled based on the memory of lying on the corner of the table watching my grandma make it. I think these are not important. What is important is the intention

Tags

• hot dishes
• home cooking
• good looks
• pregnant women
• old man
• autumn recipes
• banquet dishes
• lunch
• dinner
• students
• cinnamon
• cooking wine
• light soy sauce
• old soy sauce
• onions
• pork belly
• star anise
• taro
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Pork belly cut into cubes

   

2. 2 Peel and cut taro into cubes

   

3. 3 Chop onions and ginger and set aside

   

4. 4 Bring water to a boil in a pot, add an appropriate amount of rice wine, and blanch the pork belly

   

5. 5 Remove the blanched pork belly, wash and drain and set aside

   

6. 6 Put a small amount of oil in the pot, when the oil is hot, add the pork belly and stir-fry

   

7. 7 Add onions and ginger and continue to stir-fry for a while

   

8. 8 Add cooking wine

   

9. 9 Put sugar

   

10. 10 Release soy sauce

    

11. 11 Add dark soy sauce and stir-fry evenly until the meat is colored

    

12. 12 Add star anise and cinnamon

    

13. 13 Pour in water that covers the raw materials, bring to a boil over high heat and turn to medium heat

    

14. 14 When the meat is cooked, add the taro and add an appropriate amount of salt

    

15. 15 When the taro is cooked soft and glutinous and the soup is almost the same, turn off the heat, sprinkle with chopped green onion and serve