Braised Pork Belly with Taro
A classic Hakka dish, pork belly is rich yet not greasy, taro absorbs the savory juices, becoming soft and aromatic. Red and glossy, it melts in the mouth—a showstopper for banquets.
Ingredients
13 items- Pork belly 500g
- Taro (taro root) 400g
- Fermented red bean curd (nam yue) 2 pieces
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Shaoxing wine 1 tbsp
- Sugar 1 tbsp
- Five-spice powder 1 tsp
- Garlic 3 cloves
- Ginger 3 slices
- Scallions 2
- Cooking oil as needed
- Cornstarch slurry 2 tbsp
Nutrition
Steps （8 steps）
Place pork belly in a pot with cold water; add ginger, scallion and 1 tbsp Shaoxing wine. Bring to a boil over high heat, then simmer over medium-low 20 minutes until a chopstick pierces skin easily. Drain, pat dry, prick skin and rub with dark soy sauce.
Heat enough oil in a wok to 180°C. Lower pork belly skin-side down; fry over medium heat until golden and blistered, 3-4 minutes. Remove and immediately soak in cold water 10 minutes to wrinkle the skin.
Slice pork belly into 0.5 cm thick pieces. Peel and slice taro to same thickness. Deep-fry taro slices over medium-low heat until light golden, about 2 minutes. Drain on paper towels.
Prepare sauce: In a bowl, mash 2 pieces fermented red bean curd. Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp sugar, 1 tsp five-spice powder, minced garlic, and 2 tbsp water. Stir until sugar dissolves.
Dip each pork and taro slice into the sauce to coat evenly. Arrange alternately in a large bowl, skin-side down, one slice pork followed by one slice taro. Pour remaining sauce on top.
Place bowl in a steamer, cover, steam over high heat until steam rises then reduce to medium. Steam 1.5 hours until pork is tender and taro is soft. Check water level occasionally.
Carefully remove bowl from steamer. Pour accumulated juices into a small saucepan. Place a large plate over bowl and quickly invert to unmold pork and taro onto the plate.
Bring reserved juices to a boil over high heat; add a little cornstarch slurry and stir until thickened and coats the back of a spoon. Pour sauce over arranged pork and taro. Serve hot.
Tips
Do not let oil get too hot when frying pork belly; cover to prevent splattering. Do not over-fry taro slices, or they may break during steaming. Ensure sufficient steaming time for melt-in-the-mouth texture. If red fermented bean curd is unavailable, substitute with regular fermented tofu for slightly different flavor.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.