Roasted pork with small taro

Overview

There are many small taros on the market now. This kind of taro is medium in size and has a soft texture. It is very delicious when braised with pork belly. The oily aroma of the pork belly penetrates into the taro, making the taro, which itself has no taste, taste more fragrant than meat~ When I was a child, I loved scraping taro with my sister. My parents were allergic to taro. Every time I peeled the taro skin, my hands would be red and itchy, and would swell up the next day. Therefore, my mother never used the peeled taro in cooking. She just washed the dirt on the surface and poured it directly into the pot, cooked it and ate it as a snack. Such a simple way of eating was not good for us children, so we did not like taro and did not like to eat it. It was not until my sister and I grew up that we could help. When our parents started, taro peeling was our job, and we were very happy to accept such a task, because when our task was completed, our family would taste a different aroma of taro. My mother stir-fried a little pork belly and star anise, sprinkled a few grains of garlic, and dropped a few drops of dark soy sauce. After simmering and cooking, the aroma spread throughout the house, which was quite tempting. From then on, I slowly fell in love with this simple home-cooked dish.

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• chicken powder
• clear water
• cooking wine
• little taro
• oil
• old soy sauce
• oyster sauce
• pork belly
• salt
• soy sauce

Ingredients

Steps

1. 1 Ingredients: pork belly, taro, garlic

   

2. 2 Wear disposable gloves, peel the taro and wash it

   

3. 3 Cook the pork belly in the pot for 15 minutes

   

4. 4 Pick up and soak in ice water for a while

   

5. 5 Cut taro into small pieces, soak in water and wash away the mucus

   

6. 6 Cut the pork belly into pieces, peel and flatten the garlic, take out the cooking wine and set aside

   

7. 7 Heat the pan, add appropriate amount of oil, and sauté the garlic until fragrant

   

8. 8 Pour in the pork belly and stir-fry the oil on the surface until slightly brown

   

9. 9 Add strong soy sauce

   

10. 10 Pour in oyster sauce and stir-fry for a while

    

11. 11 Pour in the cooking wine

    

12. 12 Add a little dark soy sauce

    

13. 13 Stir well

    

14. 14 Pour in the diced taro

    

15. 15 Add water about 2-3 cm above the surface of the ingredients, add salt, cover the pot, bring to a boil over high heat, then turn to medium heat and simmer for 40 minutes

    

16. 16 Simmer until the taro is soft and tender, the meat is crispy and fragrant, and the water is dry. Add the chicken powder and stir-fry evenly