braised pork belly with taro

pork belly is one of our favorite cuts of meat… we love pork fat… we just love pork. pork belly is perfect for slow braising because it needs time to render all that tasty fat out of the meat. it pairs really well with a starchy root or tuber, such as potato or taro. we chose taro this time because it’s super starchy. once it breaks down, it creates a rich creamy sauce that binds all the flavors together.

pork belly around 1 lb (1/2 kg)
fermented beancurd 2 cubes
oyster sauce 1 tbsp
soy sauce 1 tbsp
sugar 1 tsp
garlic and ginger (optional)
medium sized taro

  • combine and mix all the ingredients above to the pork (except the taro)
  • let it marinate for at least 1 hour (can be overnight also)
  • stir fry pork, medium heat, in a pot for a few minutes
  • add enough water until pork is completely submerged, cover with lid, let it simmer on low heat for 1 hour
  • meanwhile, cut taro into small cubes
  • after an hour, add cubed taro to the pot
  • simmer at least another 30 minutes until taro is mushy, add more water if necessary or for a creamier sauce
  • serve over rice, a la carte, or with veggies

fermented beancurd: sold at your local asian markets

pork with all the seasonings

stir fry pork until brown

stir fry pork until brown

add taro to tender pork

add cubed taro to tender pork

rich creamy goodness!

rich creamy goodness!

commentaries

jun:

this dish also works really well with pumpkin. it’s a less starchy alternative.

taro soaks up a lot of water, you might have to add more water near the end, make sure it doesn’t stick to the bottom of the pot.

you can cook this in advance, it tastes just as great when reheated.

Advertisements

2 responses to “braised pork belly with taro

  1. I’m excited to find your blog because I want to try to cook more authentic Chinese dishes. Is the fermented beancurd 腐乳? I’ve never had taro cooked with it, but I’ll try it, and let you know how it turns out.

    • yes it is. i believe every restaurant or home has their own way of making this dish. but what we usually have is with fermented beancurd, which gives that extra umami flavour

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s