Taro Braised Pork Belly

Cooking StepsHow to cook Taro Braised Pork Belly step by step

Cooking Process

1. 
   Step 1 Detail

   Prepare all ingredients and clean them thoroughly.

2. 
   Step 2 Detail

   Peel the taro, cut it in half, then slice into thick pieces. Don’t cut too thin or they’ll fall apart during cooking.

3. 
   Step 3 Detail

   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.

4. 
   Step 4 Detail

   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.

5. 
   Step 5 Detail

   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.

6. 
   Step 6 Detail

   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.

7. 
   Step 7 Detail

   During simmering, spoon the braising liquid over the top to ensure even flavor. Reduce the sauce until thick and glossy.

8. 
   Step 8 Detail

   Transfer to a serving plate and garnish with chopped scallions.

9. 
   Step 9 Detail

   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!