Lipu Taro Braised Pork (Air Fryer Version)
Overview
After living in Guilin for several years, I have never forgotten the taro braised meat there. It is very convenient to use the air fryer to fry pork and taro, saving time and effort
Tags
Ingredients
Steps
-
Peel the Lipu taro the night before, cut it into slices of about the same thickness, place them on the grill to dry naturally overnight
-
Cut the pork belly into large pieces, put cold water into the pot, add two slices of ginger and one star anise, bring to a boil over high heat, then turn to medium heat and simmer for 20 minutes
-
Pick up the pieces of meat, rinse them, dry them, and then use a toothpick to poke holes in the skin of the meat to facilitate the release of oil when frying
-
Preheat the air fryer to 180 degrees for 7 minutes, brush the surface of the meat with honey water, and put it in the fryer for about 13 minutes (the time will depend on the size of the meat, until the surface of the meat bubbles)
-
Put the taro into the frying pan, brush with a layer of oil, and cook at 180 degrees for about 15 minutes, until the surface is brown
-
Cut the pork belly into slices about the same thickness as the taro (I cut it a bit thick)
-
Prepare a big bowl, add one piece of taro and one piece of meat
-
Prepare the sauce (two pieces of fermented bean curd, one spoon each of light soy sauce and oyster sauce, minced garlic, a little sugar, the honey water used to brush the skin of the meat before, add a little water and mix well), pour the sauce onto the taro meat
-
Pour water into the electric pressure cooker, put the steam rack in, put the bowl in, cover it and press the steam button for about 40 minutes. After taking it out, cover the bowl with a plate and turn it upside down.
-
I cooked two bowls. This one was taken in the kitchen under a darker light. The taro is very delicious, very pink and waxy
