Sauce-flavored taro pork belly

Overview

I don’t know what happened recently. My daughter and I are obsessed with cold dishes, but my husband is obsessed with greasy pork belly. A few days ago, I made him Mao’s Braised Pork and Seaweed Stewed Pork Belly. Today, he wanted to eat pork belly again, so I made the taro pork belly with soy sauce, haha! I don’t believe that my husband won’t get tired of eating it! But one thing is that he doesn’t gain weight no matter how much he eats. Don’t you feel a little envious!

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• children
• old man
• autumn recipes
• lunch
• famous dishes
• aniseed
• chicken essence
• chives
• cinnamon
• dried chili pepper
• garlic
• green onions
• liquor
• old ginger
• old soy sauce
• pepper noodles
• pork belly
• rock sugar
• taro
• fragrant leaves
• peppercorns
• soy sauce

Ingredients

Steps

1. 1 Prepare green onions, peppercorns, dried chili peppers, ginger, rock sugar, aniseed, cinnamon, and bay leaves.

   

2. 2 Wash and cut the pork belly into strips.

   

3. 3 Boil the water, add the pork belly and blanch it.

   

4. 4 Remove after blanching.

   

5. 5 Put pork belly in a hot pan and stir-fry a little bit of oil over low heat.

   

6. 6 Then add three or four small pieces of rock sugar and two tablespoons of white wine and continue to stir-fry until the pork belly is coated with a little sugar color.

   

7. 7 Put the pork belly to one side of the pan, add peppercorns, scallions, ginger, bay leaves, aniseed, cinnamon, and dried chili and stir-fry for a few times.

   

8. 8 Stir well and add half a spoonful of pepper noodles and stir-fry until fragrant.

   

9. 9 After frying until fragrant, add a tablespoon of soy sauce and a small spoon of dark soy sauce (a spoon used by children to eat) and stir-fry evenly.

   

10. 10 After frying until fragrant, add hot water to cover the pork belly, cover with lid, bring to a boil over high heat and simmer over low heat.

    

11. 11 While the meat is stewing, scrape and clean the taro.

    

12. 12 Then cut the taro into hob pieces.

    

13. 13 After half an hour, when half of the soup in the pot has dried up, you can add the taro.

    

14. 14 Then heat up the oil in another pan and fry the taro in the oil.

    

15. 15 When the taro is slightly brown, take it out and put it into the pot of stewed pork belly.

    

16. 16 Bring to a boil over high heat and stir-fry evenly, then cover the lid, turn down the heat and continue to simmer.

    

17. 17 After about 20 minutes, remove the green onions, add half a spoonful of chicken essence, turn up the heat and stir-fry evenly.

    

18. 18 Finally, sprinkle with chopped chives, and a plate of pork belly with rich sauce, soft and glutinous flavor is served.