Roasted Pork with Taro

Overview

How to cook Roasted Pork with Taro at home

Tags

• hot dishes
• home cooking
• cooking wine
• dried red pepper
• light soy sauce
• msg
• old soy sauce
• pork belly
• refined salt
• scallions
• star anise
• taro
• white sugar
• zanthoxylum bungeanum
• ginger slices

Ingredients

Steps

1. 1 Raw material picture.

   

2. 2 Heat the skin of the pork belly to remove fine hair and grease. When the skin is slightly browned, soak it in warm water for 20 minutes. Then use a knife to scrape off the burnt skin, wash it, and cut it into 1.5 cm by 1.5 cm cubes. Cut the green onion into sections and slice the ginger.

   

3. 3 Peel off the skin of taro with a knife, wash and soak in water for later use.

   

4. 4 Set the pot over high heat, add pork belly and stir-fry.

   

5. 5 Remove the pork belly when it is stir-fried to remove the lard.

   

6. 6 Scoop out the excess lard from the pot, add star anise, Sichuan peppercorns, chili peppers, scallions and ginger slices and stir-fry until fragrant.

   

7. 7 Add sugar.

   

8. 8 When the sugar is fried and changes color.

   

9. 9 Add pork belly and stir-fry until browned.

   

10. 10 Add taro and stir-fry until coloured.

    

11. 11 Add cooking wine, light soy sauce, dark soy sauce, add appropriate amount of water and bring to a boil.

    

12. 12 Pour into the pressure cooker and bring to a boil, counting from when the pressure reducing valve deflates, turn off the heat after 8 minutes.

    

13. 13 After the pressure cooker has cooled, pour the taro and pork belly into the pot, add refined salt, and reduce the juice over high heat.

    

14. 14 When the soup thickens, add MSG and turn off the heat.

    

15. 15 Plate and serve.