Braised Pork with Taro

Overview

It’s New Year’s Eve and I eat with my family. I love my mom’s food the most and my dad’s food is the most fragrant. I miss cooking the New Year’s Eve dinner with my parents. In my hometown, my father would also cook pillar meat, which is a square piece of pork belly. The locals call it pillar meat. It’s almost the same as everyone’s favorite braised pork. This is the first time I have made braised pork with taro. I usually make braised pork with radish, braised pork with louver, and braised pork with dried bamboo shoots. Braised pork, no matter who it is paired with, it absorbs the deliciousness of the meat. It is stewed slowly and melts in your mouth. It is fragrant but not greasy. Everyone loves it. And it’s super easy to make. If you like it, hurry up and do it.

Tags

• hot dishes
• home cooking
• pregnant women
• old man
• autumn recipes
• lunch
• famous dishes
• chives
• edible oil
• garlic
• ginger
• light soy sauce
• old soy sauce
• pork belly
• refined salt
• stewed meat ingredients
• taro

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Wash the pork belly and cut into evenly sized cubes about 2.5cm wide. Cut the taro into small pieces similar to meat.

   

3. 3 Prepare ginger, green onions, ingredients packets, rock sugar, and garlic. Mince garlic sprouts.

   

4. 4 Pour oil into the pot, add ginger slices, scallions, and garlic and stir-fry until fragrant.

   

5. 5 Add pork belly and stir-fry until it changes colour.

   

6. 6 Add dark soy sauce and light soy sauce and stir well.

   

7. 7 Add taro and stir well.

   

8. 8 Add appropriate amount of boiling water and add the material bag.

   

9. 9 Add rock sugar and salt. Bring to a boil, then reduce heat and simmer until the taro is cooked. The meat is crispy and rotten.

   

10. 10 Or you can put it in a pressure cooker and press it for 5 minutes.

    

11. 11 Add minced garlic and mix well before serving.

    

12. 12 Fill the bowl.