Braised pork with taro

Overview

There are many ways to make braised pork, and the braised pork made with taro and pork belly is a perfect match. Taro is rich in nutrients and has good color, aroma and taste. It is called the king of vegetables. When cooked with pork belly, it is fragrant but not greasy, crispy but not rotten. It has always been a must-have dish at festivals and festive banquets. The cooked meat does not feel greasy in your mouth at all. It is fat and thin, sweet and soft. The taro has soaked up the aroma of the gravy, and after being simmered slowly over a low fire, it becomes pink and glutinous, melting in your mouth, and extremely delicious. When a plate of braised pork is placed on the table, I often pick the taro first and then eat the meat. I really can’t tell which one is more delicious.

Tags

• hot dishes
• maternity
• summer recipes
• local cuisine
• lunch
• famous dishes
• chicken essence
• cooking wine
• ginger, onion, garlic
• pork belly
• rock sugar
• taro
• thirteen incense
• white sugar
• fermented bean curd
• red pepper
• salt

Ingredients

Steps

1. 1 Chop (beat) ginger, garlic, and rock sugar into pieces, and cut red pepper and green onion into sections.

   

2. 2 Cut the taro into large pieces.

   

3. 3 Put the pork belly in cold water and boil to remove the blood.

   

4. 4 After the water boils, remove the foam, remove the pork belly, and set aside.

   

5. 5 Wash the wok, dry it, pour an appropriate amount of oil, add the taro, fry until golden brown, place on a plate and set aside.

   

6. 6 Use oil in the pot, turn on high heat, add ginger, onion, garlic, and red pepper, stir-fry until fragrant.

   

7. 7 Add the meat pieces to the pan and stir-fry until they change color, then remove.

   

8. 8 Clean the pot, pour oil again, put the rock sugar into the pot with cold oil, the amount of rock sugar should not cover the oil or the ratio of rock sugar to oil is 1:1.

   

9. 9 Use a spatula to stir-fry over medium heat (similar to the method of stir-frying, the rock sugar melts while stir-frying).

   

10. 10 The color is close to brownish red and there are bubbles popping out. It will be over after frying. After that, it will become bitter.

    

11. 11 Turn off the heat (the oil temperature is too high to avoid oil stars from splashing), pour in the pork belly, and stir-fry quickly so that the sugar color is evenly coated on the meat. Turn on the heat, add cooking wine, salt, sugar, thirteen spices, chicken essence, and fermented bean curd, and fry the pork belly until golden brown. You can fry for a few more minutes. In this way, part of the oil in the pork belly will overflow, and the meat will be less greasy.

    

12. 12 Pour in boiling water (do not pour cold water). The liquid should cover all the meat. Bring the water to a boil over high heat, then turn to low heat and cook for about 70 minutes. When the meat is cooked until 7 or 8, add the fried taro, stir-fry evenly and continue to cover and simmer.

    

13. 13 Cook until the pork belly is soft and glutinous and the taro is crispy but not rotten, then turn to high heat to thicken the sauce. When collecting the juice, use a spatula to stir-fry continuously to allow the meat pieces to be evenly colored. You should work quickly because the sugar will easily stick to the pan. Observe carefully and turn off the heat immediately when you see the meat has turned a beautiful red color.

    

14. 14 Plate and eat.