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Taro Braised Pork Belly
This comforting dish combines tender pork belly with soft sweet taro to create a harmonious blend of flavors. The rich savory taste from the various sauces is balanced by the subtle sweetness of the taro giving it a unique depth. It makes for a wonderful meal that feels both special and easy to prepare at […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Taro Braised Pork Belly
| Ingredient | Amount |
|---|---|
| pork belly | 500g |
| taro | 1/2 |
| ginger | 1 small piece |
| scallion | 1 as needed |
| cooking wine | 2 as needed |
| light soy sauce | 2 as needed |
| rock sugar | 25g |
| dark soy sauce | 1 as needed |
| oyster sauce | 1 as needed |
| garlic | 1/2 head |
| salt | to taste |
| rapeseed oil | 25g |
| onion | 1/2 |
| white pepper | a pinch |
| bay leaves | 3 as needed |
| star anise | 2 as needed |
- pork belly500g
- taro1/2
- ginger1 small piece
- scallion1 as needed
- cooking wine2 as needed
- light soy sauce2 as needed
- rock sugar25g
- dark soy sauce1 as needed
- oyster sauce1 as needed
- garlic1/2 head
- saltto taste
- rapeseed oil25g
- onion1/2
- white peppera pinch
- bay leaves3 as needed
- star anise2 as needed
Cooking StepsHow to cook Taro Braised Pork Belly step by step
-
Step 1Prepare all ingredients and clean them thoroughly.
-
Step 2Peel the taro, cut it in half, then slice into thick pieces. Don’t cut too thin or they’ll fall apart during cooking.
-
Step 3Place the whole pork belly in a pot with bay leaves and star anise. Pressure cook for 25 minutes. Remove the pork belly, let it cool, then slice into thick pieces.
-
Step 4Prepare the sauce: 2 tbsp light soy sauce for umami, 1 tbsp oyster sauce for depth, 1/2 tbsp dark soy sauce for color, 2 tbsp cooking wine to remove gaminess, 1 tbsp rock sugar to balance the savory flavors, plus a little chicken bouillon and white pepper. Mix well.
-
Step 5Heat the wok and add rapeseed oil — this is the soul of the dish, with its rich, fragrant aroma that brings back childhood flavors. Once hot, add the scallion, ginger, garlic, and onion, and stir-fry over high heat until fragrant. Neatly arrange the taro and pork belly slices in the wok, pour in the sauce, and add water until the ingredients are just covered.
-
Step 6Bring to a boil over high heat, then reduce to low and simmer for 20 minutes (adjust based on taro thickness), allowing the pork flavors to fully infuse into the taro.
-
Step 7During simmering, spoon the braising liquid over the top to ensure even flavor. Reduce the sauce until thick and glossy.
-
Step 8Transfer to a serving plate and garnish with chopped scallions.
-
Step 9The finished taro braised pork belly features melt-in-your-mouth pork that’s rich but not greasy, and taro that has soaked up all the meat juices and rapeseed oil aroma — soft, starchy, and incredibly flavorful. One bite of pork, one bite of taro, and you’ll be going back for seconds with rice!
Taro Braised Pork Belly
This comforting dish combines tender pork belly with soft sweet taro to create a harmonious blend of flavors. The rich savory taste from the various sauces is balanced by the subtle sweetness of the taro giving it a unique depth. It makes for a wonderful meal that feels both special and easy to prepare at […]
Ingredients
- 500g pork belly
- 1/2 taro
- 1 small piece ginger
- 1 as needed scallion
- 2 as needed cooking wine
- 2 as needed light soy sauce
- 25g rock sugar
- 1 as needed dark soy sauce
- 1 as needed oyster sauce
- 1/2 head garlic
- to taste salt
- 25g rapeseed oil
- 1/2 onion
- a pinch white pepper
- 3 as needed bay leaves
- 2 as needed star anise
Instructions
-
Prepare all ingredients and clean them thoroughly.
-
Peel the taro, cut it in half, then slice into thick pieces. Don’t cut too thin or they’ll fall apart during cooking.
-
Place the whole pork belly in a pot with bay leaves and star anise. Pressure cook for 25 minutes. Remove the pork belly, let it cool, then slice into thick pieces.
-
Prepare the sauce: 2 tbsp light soy sauce for umami, 1 tbsp oyster sauce for depth, 1/2 tbsp dark soy sauce for color, 2 tbsp cooking wine to remove gaminess, 1 tbsp rock sugar to balance the savory flavors, plus a little chicken bouillon and white pepper. Mix well.
-
Heat the wok and add rapeseed oil — this is the soul of the dish, with its rich, fragrant aroma that brings back childhood flavors. Once hot, add the scallion, ginger, garlic, and onion, and stir-fry over high heat until fragrant. Neatly arrange the taro and pork belly slices in the wok, pour in the sauce, and add water until the ingredients are just covered.
-
Bring to a boil over high heat, then reduce to low and simmer for 20 minutes (adjust based on taro thickness), allowing the pork flavors to fully infuse into the taro.
-
During simmering, spoon the braising liquid over the top to ensure even flavor. Reduce the sauce until thick and glossy.
-
Transfer to a serving plate and garnish with chopped scallions.
-
The finished taro braised pork belly features melt-in-your-mouth pork that’s rich but not greasy, and taro that has soaked up all the meat juices and rapeseed oil aroma — soft, starchy, and incredibly flavorful. One bite of pork, one bite of taro, and you’ll be going back for seconds with rice!
