Taro Pork - Have a good harvest together

Overview

[Braised Pork] is a delicacy rich in sauce and tender meat. The so-called braised pork refers to pork belly interlocked with taro or pickled vegetables, steamed in a prepared sauce until soft and tender; inverted into a bowl before serving. It not only looks good but also has an attractive color, making it a good banquet dish. When making braised pork, you must use the best soy sauce, which can make the meat delicious and easy to color. If the color of the braised pork is too light, it will not taste very delicious, and if the color is too dark, the tender meat will be overshadowed, so the ratio of the sauce must be accurate. The Hakka people in my hometown like to make this dish during New Years and holidays. Because the preparation process of this dish is complicated, it is usually only made on special occasions. After four steps of boiling in hot water, frying in oil, marinating in soy sauce, and steaming in a pot, the pork belly that originally looked fat and greasy has turned into crystal clear and delicious crispy meat. When you bite into the pork belly, not only is it not greasy, but your lips seem to be full of collagen. Although it has been steamed for a long time, it is still recommended to eat in moderation and eat more vegetables and less meat.

Tags

• hot dishes
• chinese banquet
• cantonese cuisine
• maternity
• autumn recipes
• dinner
• famous dishes
• beijing green onions
• braised soy sauce
• chinese cabbage
• cooking wine
• cornstarch
• ginger
• lipu taro
• nan ru
• pork belly
• special grade soy sauce
• star anise
• zanthoxylum bungeanum
• ginger juice

Ingredients

Steps

1. 1 Wash the pork belly and set aside the peppercorns, star anise, green onion and ginger slices.

   

2. 2 Bring an appropriate amount of water to a boil and add pork belly, star anise, green onion, ginger slices and Sichuan peppercorns.

   

3. 3 Cover and cook over medium heat until the pork belly is cooked.

   

4. 4 Take the pork belly out and let it cool, then rinse it with water. Use kitchen paper to absorb the excess water. Use a fork to repeatedly insert the surface of the pork skin. This step can make the pork skin taste more tender.

   

5. 5 Mix the special soy sauce and teriyaki soy sauce evenly.

   

6. 6 Peel the taro and cut it in half, then cut it into 0.8-1CM thick slices; set aside the ginger juice and southern milk.

   

7. 7 Spread a portion of the soy sauce onto the surface of the pork belly, including the skin. You don't need to apply too much soy sauce to color it.

   

8. 8 Put an appropriate amount of oil in the pot, heat it up, add the chopped taro and fry the taro over medium heat until golden brown, then take it out.

   

9. 9 After taking out the taro, turn off the heat and wait until the oil temperature drops before adding the pork belly; the skin of the pork belly is facing down.

   

10. 10 Immediately after the pork belly is put into the pot, cover the pot and start frying the meat skin until it is golden brown. The oil will splash violently and the sound will be very loud during the heating process. Therefore, the pot lid must be covered before the fire is started, and the lid cannot be opened in the middle. This step must be [pay attention to safety] and [control the heat], otherwise the meat skin will be easily burnt.

    

11. 11 After the pork skin is fried, turn off the heat. Do not open the lid yet. Wait until the temperature cools down before opening the lid, take out the pork belly, and rinse with cold water.

    

12. 12 At this time, mix the remaining soy sauce, cooking wine, southern milk, and ginger juice evenly.

    

13. 13 Rinse the pork belly and use kitchen paper to absorb excess water, then cut into 0.5cm thick slices.

    

14. 14 Add the mixed soy sauce so that every piece of meat is covered with the sauce, then marinate for 30 minutes. After 30 minutes, take a steamer and add an appropriate amount of water to heat it. At this time, put the marinated pork belly into a small bowl, sandwich a piece of meat with a piece of taro, and put it into 2-3 bowls respectively. After everything is arranged, pour the marinated meat sauce into the bowl.

    

15. 15 Place in a steamer and steam over high heat for 20 minutes, then turn to medium-low heat and steam for 1 hour.

    

16. 16 After the pork is steamed, take it out and pour the soup in the bowl into a small pot.

    

17. 17 Use a larger bowl to pour the steamed pork belly into the bowl.

    

18. 18 Bring the sauce to a boil in a small pot over low heat and add cornstarch water to thicken it.

    

19. 19 Boil the baby greens until cooked and set aside.

    

20. 20 Pour the thickened sauce over the surface of the pork belly, and finally add the green vegetables.