Braised Pork Slices With taro

Braised pork Slices With taro is a traditional dish, famous all over China, and especially popular among Hakkas who lived in Guangzhou. The major characteristics of the dish are a golden color and luster, a crisp taste, it is fat but not greasy and it smells aromatic and mellow. The course features color, fragrance and eye appeal.

Taro (芋头 , yu tou) is commonly used in chinese cuisine for a variety of dishes ranging from main dish to dessert. Some of these taro dishes are: taro/ yam rice (芋头饭), taro puffs (芋角),  braised pork with taro (芋头焖猪肉), steamed taro cake (芋头糕),  and sweet taro puree with gingko nuts (白果芋泥).

In this dish, The combination of taro and Pork Slices make a perfect pair, resulting in a taste that is so flavourful! Try it yourself!

Braised Pork Slices With taro

Ingredients for Braised Pork Slices With taro

1.2kg pork belly with skin
700g yam/taro
1 piece reddish cheese
1 tbsp reddish cheese juice
2 tbsp salted bean paste

Ingredients (A) (chopped)

50g shallots
4 garlic cloves
1 stalk (20g) coriander stalk
1 piece (10g) dried mandarin peel

Sauce for Braised Pork Slices With taro recipe: (mix well)

1 tbsp sugar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese rose wine
1 tsp five spices powder
1 tsp monosodium glutamate
800ml water

Steps to COOK Braised Pork Slices With taro

1, Blanch the pork belly with 3 bowls of boiling water in a deep pot for about 20 minutes, remove and pat-dry the pork. then rub a little light soy sauce over the pork belly, prick holes over the skin with a fork, deep-fry into hot oil until it become golden brown, dish up, transfer the pork belly into boiling water again and cook for further 30 minutes, remove and keep aside for later use.

2, When the pork belly is cool enough, cut it into thick slices.

3, Peel the taro, cut into square slices, slightly deep-fry into hot oil for a while, dish up and leave them aside.

4, Heat up 3 tbsp oil, to sautethe chopped ingredients A, reddish cheese, salted bean paste and reddish cheese juice till fragrant, add in sauce mixture, and bring to the boil, place in pork belly slices and yam, simmer over low heat for 20 minutes, remove from heat.

5, Prepare a deep bowl, arrange yam and pork belly slices alternately (skin side down); pack pieces securely into bowl, press slightly, pour the remaining sauce over the meat and yam, steam over medium heat for approximately 45 minutes, until the meat are tender.

6, Drain gravy into a bowl and retain, invert pork and yam slices onto a platter, heat up retained gravy until boiling, and thicken with a little cornstarch solutions, pour the gravy over the pork slices, serve hot.

Braised Pork Slices With taro is a very popular dish among Hakkas who lived in Guangzhou. It is an adaptation from trademark Hakka dish salty mustard braised pork belly.

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