Taro and Bacon

Overview

This steamed dish is purely named after the braised pork with pickled vegetables, which is actually steamed bacon and taro. Sliced taro slices and Hormel's classic American bacon slices are placed in a bowl and steamed, then inverted on a plate, and poured with a thin layer of gravy, which is refreshing and delicious. The reason why we choose Hormel's classic American bacon is because it is selected from pork belly ribs. It is fat and lean, fat but not greasy, and lean but not woody. Moreover, good bacon has a moderate saltiness. When paired with taro, the fat and salt in the bacon can be well penetrated into the taro, making it truly healthy, convenient and fast. Drizzled with a thin layer of gravy, the glutinous taro adds a touch of lubrication when eaten.

Tags

• hot dishes
• common dishes
• meat dishes
• big taro
• clear water
• hormel classic american bacon
• starch
• salt

Ingredients

Steps

1. 1 Hormel Classic American Bacon Ready

   

2. 2 Peel the large taro, wash it, and wipe off the water on the surface

   

3. 3 Cut the taro into thin slices of about 6 mm, and cut it into a shape that is narrow at one end and wide at the other to better fit the bowl shape

   

4. 4 Use scissors to cut the bacon into slices consistent with the width of the taro

   

5. 5 One piece of taro and one piece of bacon, arrange them in a bowl one by one

   

6. 6 Cut the taro scraps into small pieces, fill the empty space in the middle, and press slightly with your hands to tighten

   

7. 7 Steam in a hot pot for about 20 minutes

   

8. 8 After taking it out of the pot, turn it upside down on a plate

   

9. 9 Put half a bowl of water and 1 gram of salt in the wok. After the water boils, pour a small spoonful of water starch into the water and bring to a boil over low heat. This is the gravy

   

10. 10 Pour the gravy evenly over the bacon taro, and sprinkle a few diced chives or minced green garlic on top for coloring and seasoning