Lipu Taro Pork
Overview
Lipu taro pork is a famous dish. This dish is often eaten in Guangxi and Guangdong areas, but it is rarely eaten here because Lipu taro is not produced here. Today, my husband's friend came back from a trip to Guilin. He drove a car by himself. He packed a lot of Lipu taro in the back of the car and gave us two as a gift, so we are in for a treat! This is the first time I have made Lipu Taro Pork. The pork belly is cut a little thicker, but this does not affect the attractiveness of this dish at all. On the contrary, it highlights the simplicity and thickness of the southern mountainous area! As a Chinese New Year dish, Lipu Taro Pork is great!
Tags
Ingredients
Steps
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Prepare the ingredients
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Wash the pork belly, put it into a wok, add an appropriate amount of water, add ginger, green onion, cooking wine, boil on high heat for 5 minutes, and on low heat for 20 minutes.
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Take it out, absorb the water with kitchen paper, and cut into about 2-inch sections
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Poke some small holes in the skin with a toothpick
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Brush with a layer of honey
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Place in the wok, skin side down, and fry until the skin turns brown.
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Let cool before cutting into thick slices.
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Peel Lipu taro and cut into thick slices the same size as pork belly
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Pour appropriate amount of oil into the pot and add taro slices
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Fry until the surface is slightly yellow and remove to control the oil.
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Use dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc. to make a seasoning and set aside.
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Arrange a piece of Lipu taro and a piece of pork belly neatly into the steaming bowl
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Pour on the sauce
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Put in the steamer, steam on high heat for 20 minutes, on low heat for 60 minutes. Turn off the heat.
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Pour off the soup from the steaming bowl and place the taro and meat upside down on a vegetable plate.
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Add the green cabbage hearts blanched in boiling water, pour over the soup and serve.
