Taro-roasted pork belly
Overview
The taro I bought for a few days was finally cooked. It was my first time to make roasted pork belly. The taste was far more delicious than I expected. The taro soaked up the aroma of the meat, and the pork belly was both fat and lean and not greasy at all. Super delicious.
Tags
Ingredients
Steps
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Peel and wash the taro and cut it into small pieces (remember to wear disposable gloves if you are afraid of itching the taro)
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Remove the hair from the pork belly and cut into pieces
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When the water in the pot is cold, put the pork belly in and cook for a while after the water boils;
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Pick up the meat and rinse away the scum;
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Take another pan and pour in a little cooking oil (I had a little too much)
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When the oil is hot, add the taro cubes and fry over medium heat
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Fry until slightly browned, transfer to a plate and set aside;
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Add an appropriate amount of cooking oil to the pot. When the oil is hot, add the ginger slices, green onion segments, garlic, Sichuan peppercorns, star anise, white pepper, and dried chili peppers and stir-fry until fragrant
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Then pour in the blanched pork belly
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Stir-fry for a while
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After the meat is fragrant, pour in 1 large bowl of boiling water
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After the water boils, add salt, sugar and cooking wine, turn to low heat, cover and simmer for about 30 minutes
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Then pour in the reserved taro and stew it with the meat. Simmering it slowly can better collect all the juice in the meat and taro
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After serving, sprinkle with chopped green onion
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Finished product
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The taro is perfectly combined with the meat~goes very well with rice
